India gives us seekh kebab—minced lamb, spiced with coriander, mint, and chili, cooked on a skewer over coal. No breadcrumbs, just pure meat and flavor. Iran does kobideh kebab, a ground lamb and beef blend that’s so smooth it practically melts. And in Japan? Yes, they have yakitori—little skewers of chicken, but that’s a different rabbit hole.
Beef Kebab Recipe
Even Turkey itself has regional specialties. In Adana, the spicy Adana kebab is hand-minced lamb with hot pepper. In Urfa, the Urfa kebab is milder and sweeter. Both are a world away from the greasy cone you grabbed at 3 AM. See? Kebab is an entire universe, not just a food truck.
