Some people love it... and some people hate it... but there’s no doubt that we’re talking about one of the most popular street foods in the world. Whether you’re in Tokyo or Sydney, it makes no difference – you’re sure to find somewhere to enjoy a good kebab, more or less faithful to the original recipe. The key to the recipe? The spices used to marinate the meat. Let’s take a look at what they are.

The kebab recipe boasts ancient origins; a dish of Persian origin, already known to the Greeks in the 8th century BC. Nowadays, there are several variations, such as the Adana kebab, the doner kebab, the shish kebab and the more distinctive Testi Kebabi, differing in the type of meat used or variations in the method of preparation.

As we mentioned at the start, one of the key steps in preparing a kebab is marinating the meat with a mix of spices.
The most commonly used are:

• garlic powder
• cinnamon
• turmeric
• sweet paprika
• cumin
• coriander
• baharat

If you are curious about the history and variations of the kebab and would like to find out more, we recommend a short digital guide that will take you on a journey of discovery through Turkish street food. It is called Kebabs.com.tr