It’s hard to pick a favorite Turkish kebab, but if I had to, this would be it, richly spiced with cumin, sumac and cinnamon and given some heat from pul biber chile flakes. Essential Hackney ...

Kebabs, a global culinary staple, vary widely: Turkish Adana is spicy and smoky; Persian Chelo is refined with saffron rice; Indian Seekh is aromatic and spiced; Lebanese Kafta emphasizes herbs; Greek ...

There’s Iskender kebab, a pile of soft, sliced pita bread and flavorful lamb covered with warm tomato sauce and a tangy yogurt sauce. There’s etli pide, a warm flatbread topped with seasoned meat, ...

Several countries lay claim to the kebab, but few do them better than Turkey. There’s shish kebab, adana kebab and of course döner – what the Greeks call gyros – but there’s another kebab I fell in ...

Urfa Kebab, also known as shish kofta, is a tender and delicious Turkish dish made from ground lamb mixed with red pepper paste and a few spices. It is then shaped onto skewers and grilled over ...

Döner kebab may have surpassed sausage as Germany's favorite fast food, but the famous sandwich, invented by Mahmut Aygun at a Turkish snack bar in West Berlin in 1971, is nowhere to be found at Adana ...

And you really should try Khechemyan’s slow-grilled meats, especially the chicken kebabs, the salmon and the profoundly marinated Cornish hen. I’m not sure I have ever praised a chicken kebab before. ...

Circle Hummus opened its doors last month at 412 East Madison Ave. in Dumont, bringing falafel and chicken kebabs to the neighborhood. The menu includes various Mediterranean-inspired sandwiches like ...

Most street food is a microcosmic accident of globalization. If you got it from a stall and can hold it in your hand, it was probably made by a wave of immigrants who picked up spices on the trail ...