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This is a list ofkebab dishes from around the world. Kebabs are various cooked meat dishes, with their origins inMiddle Eastern cuisine and theMuslim world. Although kebabs are often cooked on askewer, many types of kebab are not.[1][2][3]
| Name | Image | Description |
|---|---|---|
| Lula kebab |  | Can be served skewered or wrapped inlavash bread.[4] |
| Khorovats |  | A traditional Armenian barbecue that can be made with lamb, pork, beef, chicken, fish, or even veal. It is often served with grilled vegetables andlavash. The dish is generally reserved for festive occasions. |
| Name | Image | Description |
|---|---|---|
| Lülə kabab | | (Russian:люля-кебаб) – served skewered or wrapped inlavash bread[5] |
| Tikə kabab | Sham kebab | |
| Tava kebab |
| Name | Image | Description |
|---|---|---|
| Chuanr |  | Uyghur:Kewap,Chinese: 串儿Chuanr or 羊肉串Yangrouchuan — The most popular Xinjiang dish in China: chunks of mutton or mutton fat pierced on metal (or wood or bamboo) skewers, grilled on a coal-fired barbecue, and served withcumin andchili paste. Across Xinjiang, and neighbouring regions such as Kyrgyzstan, the mutton fat is valued equivalent to or more than the meat itself, as it provides energy during the harsh winter months. It has also become a popular street food all over north and west China, where a wide variety of foods are cooked in such a manner. Chuanr was traditionally made from lamb (yáng ròu chuàn, 羊肉串), which is still the most common, but now, chicken, pork, beef, and seafood are used. It is typically roasted over charcoal or electric heat, but it is sometimes cooked by deep frying in oil (popular in Beijing). |
| Shaokao |  | Similar to Chuanr, it is predominantly found on busy Chinese streets and night markets as a street food sold in food stalls and is a type ofxiaochi. In China and elsewhere, such as in the United States, diners sometimes also order beer as an accompaniment. Shaokao typically consists of heavily spiced, barbecued foods on skewers. It is available in almost all of the cities in China, and is a prominent dish in Beijing, China, where some restaurants set up food stalls outdoors to purvey the product.[6][7] |
| Name | Image | Description |
|---|---|---|
| Sheftalia |  | A traditionalCypriot sausage made of ground pork or lamb and wrapped in caul fat that is served alone or in a pita, usually with tomato, cucumber, parsley, and lemon.[8] |
| Souvlaki |  | Skewers consisting of pork, chicken or lamb that is barbecued.[9][10] Pictured is a souvlaki platter. |
| Name | Image | Description |
|---|---|---|
| Kyinkyinga | The northernGhanaian kebab, synonymous with suya in Nigeria, and prepared by the sameHausa ethnic group[11][12][13] |
| Name | Image | Description |
|---|---|---|
| Gyros |  | Introduced to Athens in the 1950s by immigrants from Turkey and the Middle East. Thin portions are shaved off and often served in a pita bread with onion. tomato, fried potatoes and Greektzatziki sauce |
| Souvlaki |  | Skewered pieces of pork meat.[14] |
| Kleftiko |  | Kleftiko: literally meaning "in the style of theKlephts", this is lamb slow-baked on the bone, first marinated in garlic and lemon juice, originally cooked in a pit oven. It is said that the Klephts, bandits of the countryside who did not have flocks of their own, would steal lambs or goats and cook the meat in a sealed pit to avoid the smoke being spotted |
| Kontosouvli |  | Kontosouvli: big pieces of pork meat spinning around until they are done. Served chopped in wooden plate or on ladokola |
| Name | Image | Description |
|---|---|---|
| Bihari kabab |  | Skewered pieces of meatmarinated in spice. Originally a dish from the non-vegetarian cuisine, Muslims invented Bihari kabab of the North Indian state ofBihar as it is made out of beef . It has spread to other countries.[15] |
| Boti kebab |  | Amutton kebab.[16] Boti kebab is pictured at the bottom of the image. |
| Achari Tikka | ||
| Chicken tikka | .jpg) | Another tandoori kebab, made of cubed chicken marinated with yogurt and spices[17] |
| Dora kabab[18][19] | ||
| Galawat kabab | A variant ofShami kebab made without any admixture or binding agents and comprising just the minced beef (Muslim origin) and the spices. Speciality of Lucknow. | |
| Hariyali kabab | Punjabi style chickentikka or kabab made with combination ofmint andcoriander | |
| Kakori kabab | Made of minced beef meat with spices, a specialty of Muslims of Lucknow & Delhi | |
| Galauti kebab | Asmoked patty prepared using leg of lamb that includes onion, garlic, ginger, saffron and spices, which is cooked on a griddle[20] | |
| Hariyali kebab | A vegetarian kebab prepared using lentils and spinach[21][22] | |
| Tangri kebab | Chicken legs roasted on open fire with hot spices and laced with butter orghee[23] | |
| Kastoori kebab[24] | ||
| Dahi ke kabab[25] | ||
| Burra kebab[26][27] | ||
| Kalmi kebab |  | A chicken kebab.[28] Kalmi kebab is pictured on the left in the image. |
| Paneer kabab | Vegetarian kebab | |
| Reshmi kabab | A traditional kebab ofMughlai cuisine that is prepared with marinated chicken, lamb or beef[29] | |
| Shami kebab |  | Made of minced beef, with paste of lentils and chopped onion and coriander and green chillies usually added to the mixture, which is kneaded in a disc-like shape and fried. Best results are obtained when fried in animal fat orghee in a brass utensil over a coal fire. In some places, a binding agent is used to keep the kebab together. |
| Shikampur kabab | ||
| Sutli Kebab |  | Sutli kabab is made by wrapping a paste of meat & spices around a metal sheekh, tying it with a cotton thread & then heating it in a barbeque pit. Once the kabab is done, the thread is removed & the kabab is served.[30] |
Not every dish containing the word "kebab" is listed below. For example,chelow kabab (چلوکباب,lit. 'cooked rice plus kebab') is not listed, because it is a meal consisting of cooked rice and one of the many kebab types listed below. Such is the case ofkabāb turki (کباب ترکی, Persian variation ofshawarma),Tāskabāb (تاسکباب, actually a stew),kabāb shāmi (کباب شامی, cutlets). orTābeh kabāb (تابه کباب, pan-fried ground beef).
| Name | Image | Description |
|---|---|---|
| Joujeh kabab (جوجه کباب,lit. 'roasted chicken') |  | Grilled chicken on skewers |
| Kabab koobideh (کبابِ کوبیده,lit. 'flattened kebab') |  | Ground beef or lamb (usually sirloin), often mixed withparsley and chopped onions. The mixture is formed into a flat stripped and grilled on extra-wide skewers. |
| Kabab bakhtiari (کباب بختیاری,lit. 'Bakhtiari kebab') |  | Combination ofjujeh kabab andkabab barg |
| Kabab barg (کبابِ برگ,lit. 'grilled pieces') |  | Grilled marinated sirloin. |
| Kabab chenjeh (کباب چنجه) |  | Grilled lamb prepared similar to shish kebab, without the vegetables |
| Kabab torsh (کبابِ ترش,lit. 'sour kebab') |  | Grilled beef marinated in a mixture of pomegranate juice, crushed walnuts, parsley, crushed garlic, and olive oil |
| Kabab vaziri (کبابِ وزیری,lit. 'nobility kebab') |  | A meal that consists of a combination ofjujeh kabab andkabab koobideh, prepared in different skewers but served together |
| Kabab digi (کباب دیگی,lit. 'pot-cooked kebab') |  | |
| Kabab soltani (کباب سلطانی,lit. 'royal kebab') |  | A meal that consists of a combination ofjujeh kabab andkabab barg, prepared in different skewers but served together |
| Kabab Bonab (کباب بناب,lit. 'kebab ofBonab') | | |
| Kabab Lari (کباب لاری,lit. 'kebab ofLar') |  | |
| Shishlik (شیشلیک,lit. 'Shashlik') |  | |
| Jegar (جگر,lit. 'liver') |  | Grilled lamb liver, placed between slices of bread to preserve its juice. Some delicacy variations of the dish include grilled heart or kidney in the same manner. Because of potential health issues, it is often consumed with vegetables, fresh lemon's juice, onion, pepper, or other spice. The name is a variation ofجگر (lit. 'Liver'). |
| Gojeh kabab (گوجه کباب,lit. 'grilled tomato') |  | Tomatoes grilled in varying degrees, depending on the taste of the eater. Almost never eaten alone, but are served alongside other kebab. |
| Kabab Gerashi (کباب گراشی,lit. 'kebab ofGerash') |  | |
| Kabab kordi (کبابِ کُردی,lit. 'Kurdish kebab') | Ground lamb or beef, onions, garlic, and tomatoes | |
| Kabab loghmeh (کباب لقمه,lit. 'bite-sized kebab') | Minced lamb meatballs first fried and the grilled over charcoal fire, eaten with chopped parsley, chopped onions, and sumac. A summer outing favorite. | |
| Kabab rashti (کباب رشتی,lit. 'kebab ofRasht') | Includesalmond,pistachio, andbarberry | |
| Kabab shamshiri (کباب شمشیری,lit. 'Sword-like kebab') | Consists ofkabab barg on one end of skewer andkabab koobideh on the other | |
| Kabab-e donbalan | Lamb testicles kabab[31] | |
| Donbeh kababi (دنبه کبابی,lit. 'grilledtail fat') | Very small amount of lambtail fat, grilled alongside other kebabs to enhance their taste and richness. Never consumed alone. | |
| Kebab golpayegan[32] (کباب گلپایگانی,lit. 'kebab ofGolpayegan') | ||
| Gholve (قلوه,lit. 'kidney') | ||
| Dush kabab (دوش کباب,lit. 'Kebab of Shoulder') | ||
| Tanurche (تنورچه) | ||
| Del (دل,lit. 'heart') | ||
| Khosh Gusht (خوشگوشت,lit. 'Pancreas') | ||
| Khoak (خوئک,lit. 'Spleen') | ||
| Dande Kabab (دنده کباب,lit. 'Rib kebab') | ||
| File Kabab (فیله کباب,lit. 'tenderloin kebab') | ||
| Kabab hosseini (کباب حسینی) | Lamb or beef cooked on skewers with onions, tomatoes and green peppers | |
| Kabab negini (کباب نگینی,lit. 'Jewel kebab') |
| Name | Image | Description |
|---|---|---|
| Kushikatsu |  | Japanese dish of deep-fried skewered meat and vegetables.[33][34] |
| Kushiyaki |  | Similar to Yakitori, but instead of using chicken meat, it uses either pork, beef, seafood (especiallyayu sweetfish), vegetables, rice cakes or tofus.[35][36][37][38] |
| Yakitori |  | Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer and grilled over charcoal. It's often enjoyed with salt or a tare sauce and is a popular choice inizakayas (Japanese bars) or street food carts.[39] |
| Name | Image | Description |
|---|---|---|
| Mshikaki |  | A popular meal consisting of diced or sliced meat, which is marinated and tenderized to perfection before slowly grilled on charcoal flame with wooden skewers. |
| Name | Image | Description |
|---|---|---|
| Jeok |  | A meat dish served with skewers. Jeok is typically made with a large variety of meats, vegetables and mushrooms and is usually served on special occasions such as birthdays (hwangap) and wedding ceremonies.[40] |
| Kkochi |  | Korean skewers made from chicken, seafood, fishcake, blood sausage or rice cake. |
| Name | Image | Description |
|---|---|---|
| Kabab Memuleh b'hatzilim | A kebab balls made of minced beef, garlic, parsley, baharat, salt, black pepper, onions and cumin which stuffed with a mixture of fried or grilled eggplants and tahini. Originally from Israel. | |
| Kebab halabi | A kind of kebab served with a spicy tomato sauce andAleppo pepper, very common inSyria,Lebanon and theGalilee region in Northern Israel, named after the city ofAleppo (Halab). Aleppo is well known for its kebab cuisine, reportedly having at least 26 original dishes.[41] | |
| Kebab hindi | Rolled meat with tomato paste, onion, capsicum and pomegranate molasses | |
| Kebab kamayeh | Soft meat with truffle pieces, onion and various nuts | |
| Cherry kebab | For cherry kebab in Arabic – meatballs (lamb) along with cherries and cherry paste, pine nuts, sugar and pomegranate molasses. It is considered one ofAleppo's main dishes. | |
| Kebab khashkhash |  | Rolled lamb or beef with chili pepper paste, parsley, garlic and pine nuts. Pictured is Kebab khashkhash fromAleppo. |
| Kebab siniyye | For tray kebab in Arabic – lean minced lamb in a tray added with chili pepper, onion and tomato | |
| Kebab tuhal | Lamb rounds stuffed with parsley, hot green peppers and pine kernels[42] | |
| Shawarma |  | Similar to adoner kebab, traditionally made with chunks of lamb meat, but also with chicken, turkey, beef or veal |
| Name | Image | Description |
|---|---|---|
| Suya |  | A popular spicy meat kebab enjoyed by many across West Africa. A recipe of the MuslimHausa people in northern Nigeria and southern Niger, this kebab has tastes of peanuts and spicy pepper and is sold by street vendors as a snack or entire meal. The kebabs are enjoyed with onion and bell pepper pieces. It is a traditionally Muslim kebab, prepared according toHalal methods.[43] |
| Name | Image | Description |
|---|---|---|
| Chapli kebab |  | A delicacy ofPakistan fromKhyber Pakhtunkhwa province – marinated beef in spices and deep fried flat.[44] In Pakistan, it is sometimes deep fried in animaltallow, and it is a common kebab.[a] |
| Lola kabab/Gola kabab | Kabab ofPakistan andAfghanistan – rolled meatballs originating inPeshawar andKandahar.[citation needed] | |
| Seekh kebab |  | Prepared withminced meat with spices and grilled on skewers. It is cooked in aTandoor, and is often served withchutneys ormint sauce. A seekh kebab can also be served in a naan bread much like döner kebab. |
| Shami kebab | | Made of minced meat, with paste of lentils and chopped onion and coriander and green chillies usually added to the mixture, which is kneaded in a disc-like shape and fried. Best results are obtained when fried inghee. In some places, a binding agent is used to keep the kabab together. |
| Malai tikka | Chunks or strips of chicken marinated in a white yoghurt and garlic sauce and grilled.[citation needed] | |
| Reshmi kebab |  | Minced chicken adequately seasoned and then barbecued on a charcoal grill.[citation needed] |
| Khaddi Kebab | Authentic baluchistan cuisine..a whole lamb is stuffed with flavored rice, marinated and inserted in a dug hole with wood around to cook it..the hole is filled up and whole lamb is cooked underground for some time.[citation needed] | |
| sheesh tauk kebab | pieces of chicken on stick marinated and lightly grilled.[citation needed] | |
| lamb sajji kebab | The lamb is cooked on its own fat and no oil is used. The key ingredients of this appetizing food include lamb meat, rice, vinegar, red chili powder, black pepper, salt, garlic paste, lemon juice, ajwain, fennel seeds, cumin seeds, coriander seeds, lemon juice and oil.[citation needed] | |
| shahi gola kebab | aunthetic lahore cuisine[citation needed] | |
| shashlik kebab | square skewers of beef lamb or chicken partitioned with tomatoes capsicum and onion[citation needed] | |
| Bihari kebab | Chunks or strips of lean beef, marinated in a spicy yoghurt/chilli marinade and tenderized to perfection before slowly grilled on a charcoal flame.[citation needed] | |
| chandan kebab | mixed meat kebabs[citation needed] | |
| gilafi kebab | [citation needed] | |
| kaleji tava kebab | liver kebabs.[citation needed] | |
| tawa chicken boti kebab | [citation needed] | |
| dawat e ishq kebab | [citation needed] | |
| sindhi handi kebab | [citation needed] | |
| chicken tikka resa kebab | [citation needed] | |
| chicken angara kebab | [citation needed] big chicken chunks marinated with a special spice combination and grilled over charcoal | |
| mahi seeks kebab | fish seekh kebabs[citation needed] | |
| chicken tandoori kebab | [citation needed] | |
| Patta Tikka | Patta Tikka is a traditional delicacy from Khyber Pakhtunkhwa (KPK), Pakistan. It is a unique dish where marinated chunks of meat/ liver, often beef or lamb, are wrapped in fat (locally referred to as "patta") and grilled over a charcoal flame. Tender chunks of beef or lamb are used, preferably with a good fat-to-meat ratio. |
| Name | Image | Description |
|---|---|---|
| Espetadas |  | Meat skewer, usually beef[46] |
| Name | Image | Description |
|---|---|---|
| Frigărui |  | Small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, very similar toshashlik,[47] orshish kebab. Often, the pieces of meat alternate with bacon, sausages, or vegetables, such as onions, tomatoes, bell peppers and mushrooms. It is seasoned with spices such as pepper, garlic, savory, rosemary, marjoram and laurel. |
| Name | Image | Description |
|---|---|---|
| Sosatie |  | A dish of theCape Malay people ofSouth Africa.[48] It is a type of kebab related tosatay, which came to Indonesia via Muslim traders from India, and was brought from there to South Africa.[9] |
| Name | Image | Description |
|---|---|---|
| Pincho moruno |  | Meat skewer, usually made of chicken or pork, sliced in cubes, marinated in paprika and other spices.[49] |
| Name | Image | Description |
|---|---|---|
| Adana kebabı |  | Also known as kıyma kebabı – kebab with hand-minced (zırh) meat mixed with chili on a flat wide metal skewer (shish); associated withAdana region although very popular all over Turkey.[50] |
| Ali Paşa kebabı (Ali Pasha kebab) | Cubed lamb with tomato, onion and parsley wrapped infilo[50][51] | |
| Alinazik kebab |  | Ground meat kebab sautéed in a saucepan, with garlic, yogurt and eggplants added |
| Bahçıvan kebabı[52] |  | Boneless lamb shoulder mixed with chopped onions and tomato paste |
| Beykoz kebabı |  | Tomato and onion flavoured lamb, wrapped in aubergine slices and garnished with lamb brains[50] |
| Beyti kebab |  | Ground lamb or beef, seasoned and grilled on a skewer, often served wrapped inlavash and topped withtomato sauce andyogurt, traced back to the famous kebab houseBeyti inIstanbul and particularly popular in Turkey's larger cities.[53] |
| Bostan kebabı | Lamb and aubergine casserole.[50] | |
| Cağ kebabı (spoke kebab) |  | Cubes of lamb roasted first on a cağ (a horizontalrotating spit) and then on a skewer, a specialty ofErzurum region with recently rising popularity |
| Çardak kebabı[54] | Stuffed lamb meat wrapped in acrepe orfilo. | |
| Ciğer kebabı (liver kebab) |  | Lamb liver kebab on a skewer (a.k.a.ciğer şiş) |
| Çökertme kebabı |  | Sirloin veal kebap stuffed withyogurt and potatoes |
| Çöp şiş (small skewer kebab) |  | A specialty ofSelçuk andGermencik nearEphesus, pounded boneless meat with tomatoes and garlic marinated with black pepper,thyme and oil on wooden skewers[55] |
| Doner kebab | .jpg) | |
| İskender kebap |  | Döner kebap served withyogurt, tomato sauce andbutter, originated inBursa. The kebab was invented by İskender Efendi in 1867. He was inspired from Cağ kebab and turned it from horizontal to vertical. |
| İslim kebabı (stew) |  | Another version of theaubergine kebab without its skin, marinated in sunflower oil[50][55] |
| Kağıt kebabı |  | Lamb (or veal) cooked in a paper wrapping[55] |
| Kılıç şiş | Brochette of swordfish[50] | |
| Şiş köfte |  | Also known as Shish köfte – minced lamb meatballs with herbs, often includingparsley andmint, on a stick, grilled |
| Kuyu kebabı (pit kebab) | Prepared from the goat it is special forAydın region, similar totandır kebabı | |
| Kuzu şiş |  | Shish kebap prepared with marinated milk-fed lamb meat |
| Manisa kebabı | ThisManisa region version of the kebab is smaller and flat size shish meat on the slicedpide bread, flavored with butter, and stuffed with tomato, garlic and green pepper. | |
| Orman kebabı (forest kebab) | Lamb meat on the bone and cut in large pieces mixed with carrots, potatoes and peas[50] | |
| Patates kebabı[56] | Beef or chicken mixed with potatoes, onions, tomato sauce and bay leaves | |
| Patlıcan kebabı (aubergine kebab) |  | A unique kebap meat marinated in spices and served withaubergines, hot pide bread and a yogurt sauce[55] |
| Şiş kebabı |  | Prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled[50][55] |
| Şiş tavuk |  | Also known as Tavuk şiş or –Yogurt-marinated chicken grilled on a stick[55] |
| Sivas kebabı | Associated with theSivas region, similar to Tokat kebab but especially lamb ribs are preferred and it also differs from Tokat kebabı on the point that there are no potatoes inside | |
| Lamb tandoori |  | Lamb pieces (sometimes a whole lamb) baked in an oven called atandır, which requires a special way of cooking for hours. Served with bread and raw onions.[50] |
| Tantuni |  | Tantuni is aspicydürüm consisting ofjulienne cutbeef or sometimeslambstir-fried on asac with a hint ofcotton oil. It is a specialty of the city ofMersin,Turkey. |
| Tas kebap (veal stew) |  | Stewed meat in a bowl, beginning with the cooking of the vegetables in butter employing a method called yağa vurmak, ("butter infusion"), before the meat itself is cooked in the same grease |
| Testi kebabı (earthenware-jug kebab) | Ingredients are similar toçömlek kebabı, prepared in atesti instead of agüveç, generally found in Central Anatolia and the Mid-Western Black Sea region | |
| Tire kebabı |  | Minced meat cooked on sheesh and served with maydanoz and sauce, on top of special tire bread |
| Tokat Kebab |  | Associated with theTokat region, it is made with marinated lamb, grilled inside an oven, together with aubergines, tomatoes, potatoes, entire onions and garlics and served over a special flatbread calledlavaş (a thicker yufka) and softened with the juice of the meat and tomatoes. |
| Urfa kebabı | FromUrfa, similar to Adana kebab, but not spicy | |
| Vali Kebabı (Governor Kebab) |  | Essentially a mix of kebabs. |
| Name | Image | Description |
|---|---|---|
| Anticucho |  | Peruvian meat dishes that originated in the Andes during thepre-Columbian era.[57] The meat may be marinated in vinegar and spices (such as cumin, ají pepper and garlic). While anticuchos can be made of any type of meat, the most popular are made ofbeef heart.[58] |
| Arrosticini |  | Italian skewers made from mutton or lamb cut in chunks and pierced by a skewer. Arrosticini cooked on a brazier with a typically elongated shape, called furnacella, which resembles a gutter.[59] |
| Chislic |  | This is a migration ofRussian culture into South Dakota by the German-Russian population. |
| Churrasco |  | Popular in certain parts of South America like Argentina, Bolivia, Brazil and Uruguay where it's a national barbecue tradition. It involves grilling various cuts of meat, often on skewers, and is typically served with a chimichurri sauce.[60] |
| Nem nướng |  | A skewered dish from Vietnam consisting of ground pork or ground beef mixed with shallot, garlic, fish sauce. Usually dipped withnước chấm sauce or peanut sauce.[61][62] |
| Ražnjići | .jpg) | Western Balkan dish similar to shish kebab and shashlik. |
| Samak kebab | A kebab dish consisting of grilled fish on a stick, it is typically marinated in an olive oil and lemon dressing.[63] | |
| Satay |  | ASoutheast Asian dish consisting of diced or sliced meat, skewered and grilled over a fire, then served with various spicy seasonings. It was developed byJavanese street vendors as a unique adaptation of Indiankebabs.[64][9] |
| Sekuwa |  | Nepalese skewered dish consisting of meat that is marinated with a blend of spices and then grilled over an open flame or charcoal, giving it a smoky, rich flavor. Typically made with meats such as goat, chicken, buffalo, or lamb, though variations may include pork or a mixture of meats.[65][66] |
| Shashlik |  | Shashlyk, meaning skewered meat, was originally made of lamb.[67] Nowadays it is also made of pork or beef depending on local preferences and religious observances. |
| Shish kebab | | A popular meal of skewered andgrilled cubes ofmeat.[68] |
| Steckerlfisch |  | Bavarian and Austrian dish meaning “fish on a stick.” Whole fish, usuallymackerel ortrout are marinated with oil, salt, lemon, and herbs, then skewered lengthwise on wooden sticks and grilled. Traditionally served whole with rye bread and lemon, it’s a popularbeer garden and festival food, especially duringOktoberfest.[69][70] |
| Stonner kebab | The stonner kebab is apork sausage wrapped in strips of gyro meat, coated in two layers of batter, then deep fried and later served on a bed of chips. The namestonner is derived from a combination of "sausage" and "donner", and is the Glaswegian slang word for an "erection".[71][72][73] |
..churrascaria restaurant ...A small army of waiters square your table with every imaginable cut of beef, pork, and chicken on a meter long skewer (called "espeto"), all of them hot from the grill. They serve you small slices or portions until you raise the white flag
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