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Some varieties of kebab in India are more or less similar to other kebab preparations along with their distinct taste, which can be credited to the use of the Indian spices.Though there certain distinct versions like Tunde ke kabab, Tikka kebab, Shami kebab, Soovar ki Saanth (Pork belly kebabs from Rajasthan) and Rajpooti soolah, which are native to India.

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"Somagh", powdered sumac, is also made available and its use varies based on tastes to a small dash on the rice or a heavy sprinkling on both rice and meat, particularly when used with red (beef/veal/lamb) meat.

At Persian restaurants, the combination of one kabab barg and one kabab koobideh is typically called Soltani, meaning "sultan's feast".

In contrast to other areas of Greece, in Athens, both types of sandwich may be called souvlaki, with the skewered meat being called kalamaki.

Although gyros is unquestionably of Middle Eastern origin, the issue of whether modern-day souvlaki came to Greece via Turkish cuisine, and should be considered a Greek styling of shish kebab, or is a contemporary revival of Greek tradition dating as far back as 17th century BC Minoan civilization, Modern day kebabs in India trace their origin to the influence of the Mughlai cuisine in India.

Kebab dishes can consist of cut up or ground meat or seafood, sometimes with fruits and vegetables; cooked on a skewer over a fire, or like a hamburger on a grill, baked in a pan in an oven, or as a stew; and served with various accompaniments according to each recipe.

The traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, or more rarely due to religious prohibitions, pork.

Small pieces of meat are skewered and either roasted or deep-fried.

Common spices and condiments include cumin called "ziran", pepper, sesame, and sesame oil.

This cooking method has a long history in the region, where it would be practical in cities where small cuts of meat were available in butchers' shops, and where fuel for cooking was relatively scarce, compared to Europe, where extensive forests enabled farmers to roast large cuts of meat whole.

According to Ibn Battuta, a Moroccan traveller, in India, kebab was served in the royal houses during the Delhi Sultanate period(1206-1526 AD), and even commoners would enjoy it for breakfast with naan. Afghan kebab is served with naan, rarely rice, and customers have the option to sprinkle sumac or ghora, dried ground sour grapes, on their kebab.

Other popular kebabs include the lamb chop, ribs, beef, buffalo, and chicken, all of which are found in better restaurants.

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