The origins of kebab trace back to ancient times, with its roots embedded in Middle Eastern culinary traditions. The term “kebab” itself is derived from the Arabic word “kabāb,” which means to roast. Historically, kebabs were a simple and practical solution for nomadic tribes and warriors who needed to cook meat quickly and efficiently over open fires. The method of skewering meat on swords or sticks and grilling it over a flame is believed to have been practiced as early as the 8th century BCE. As these tribes and warriors traveled, they spread the technique across various regions, each adapting it to their local ingredients and preferences.

The spread of kebab to different parts of the world was significantly influenced by the conquests of the Ottoman Empire, which spanned from the Middle East to Southeast Europe and North Africa. In the Ottoman kitchens, kebabs evolved into a refined and diverse category of dishes, incorporating spices and marinades that reflected the rich culinary heritage of the empire. These influences can be seen today in the wide variety of kebab styles found across Turkey, such as the famous shish kebab and doner kebab. Additionally, the Mughal Empire in India adopted and further developed kebabs, leading to a unique array of flavors and cooking techniques that still thrive in Indian cuisine.

In modern times, kebabs have become a global phenomenon, embraced and adapted by many cultures worldwide. The influx of Middle Eastern immigrants to Europe and America in the 20th century played a pivotal role in popularizing kebabs in the Western world. Today, kebabs are enjoyed in countless forms, from street food stalls to gourmet restaurants, each version reflecting the local tastes and culinary influences of its region. This global journey of kebab not only highlights the dish’s versatility and enduring appeal but also underscores the rich tapestry of cultural exchanges that have shaped its history.