Kebab (kebap in Turkish, kabab in Iran, Afghanistan, India and Pakistan, also spelled kebob, kabob; Urdu: کباب) means "grilled (or broiled) meat" in Persian and Turkish. Kebab is usually made of lamb and beef. Sometimes chicken and fish are used for some styles. Pork is never used by Muslims but is sometimes used by non-Muslim sellers. Muslims are not allowed to eat pork, for religious reasons.
There are many varieties of kebab and the term means different things in different countries. The generic term kebab usually refers to doner kebab or döner kebap in Europe and to shish kebab in the United States, though its meaning can vary. In South Asia the term can refer to a whole range of items such as Chappali Kabab, Shami Kabab, Bihari Kabab and so on.
Perhaps the earliest recipe is in the tenth-century Kitab al-Tabeekh كتاب الطبيخ (book of cookery) by Ibn Sayyar al-Warraq of Baghdad. His recipe for Kebab Khalis uses thin slices of lean meat, salted and grilled in an ungreased frying pan.