By Johara Al Mogbel
One of the most popular cuisines around the world, the Middle East doesn’t mess about when it comes to stomachs.
Chicken cubes marinated, skewered and then grilled. The marinades are usually a mixture of lemon juice or yogurt, or a tomato puree.
Ground lamb shaped into a tube, skewered, then grilled. The ground meat is occasionally mixed with chopped on onions according to taste. The kabab is usually served without the skewer on a plate of rice.
Lamb cubes marinated and then skewered along with alternating pieces of fat or vegetables. Shashlik is the lamb equivalent of shish tawooq. It’s also called shish kabab in Turkish cuisine.
Origin: Western and Central Asia
Chicken, lamb, or veal meat that’s placed on a continuously rotating spit so that the meat roasts on all sides. The meat is then sliced off and either served on a plate or in wrapped Arabic pita bread as a sandwich. Tahina, pickles and lettuce are traditional additions.
Origin: The Levant.
(Bilad Al Sham)
Lamb chops marinated, and then grilled. The popularity of this particular grilled meat lies in the fact that the bone makes an excellent handle for chomping.
The döner meat is shaved off the pit thinner than the shawerma and thus ends up being crispier. It’s also served in a fat bun-shaped Turkish bread instead of wrapped, and with sumac, tomato, onion and chili. Spread the yogurt on top of the döner.