See kabab and kabob.
Also spelled kabob, these are skewers of meat, fish, or vegetables grilled over a fire. All countries serve some version of this dish.
A dish of small pieces of meat or vegetables threaded on skewers and cooked over coals or a grill. Usually associated with Middle Eastern cookery.
(khorovadz) Barbecued meat.
cubes of meat marinated and cooked on a skewer usually with vegetables
Skewered food cooked over charcoal. A process over 4000 years old which probably originated in the Middle East. It was imported to India by the Moslems centuries ago.
Marinated and spiced small pieces of poultry, fish, ground meat, or vegetables, skewered and grilled in a tandoor. Kebabs may also be shallow fried or grilled.
Skewered chunks of meat or fish cooked over charcoal
Kebab (also written kebap, kabob, kibob, ...) refers to a variety of grilled/broiled meat dishes in Middle Eastern cuisine. Kebabs usually consist of lamb and beef, though particular styles of kebab have chicken or fish. Pork is never used for kebabs by Muslims because of the religious prohibition on the meat, but is sometimes used by non-Muslim sellers.