THE BEST KEBAB YEGENNNN

In Ibn Sayyar al-Warraq's 10th-century Baghdadi cookbook Kitab al-Tabikh (Arabic: كتاب الطبيخ), a compendium of much of the legacy of Mesopotamian, Persian, and Arab cuisine, there are descriptions of kabāb as cut-up meat, either fried in a pan or grilled over a fire.