Iskender kebap, named after a butcher called Iskender Efendi, who first prepared the dish, is a speciality of Bursa City in Turkey. It consists of thinly sliced lamb, grilled and combined with a spicy tomato sauce and pita bread.
Source: Taste Atlas
Cag kebabi from the Turkish city of Urzurum is made with lamb marinated with onions, salt, and pepper for about 12 hours. Then, the meat is placed on a horizontal skewer and cooked over a wood fire.
Kabab torsh is an Iranian kebab variety associated with the provinces of Gilan and Mazandaran. It is made with lean cuts of lamb, marinated in a combination of pomegranate molasses, walnuts, garlic, parsley, and olive oil.
Georgia’s Khashlama is a traditional meat dish from the Caucasus region. The dish is simply made by boiling chunks of lamb in hot water and adding a few spices later.
Döner kebab contains grilled pieces of lamb, shredded from a vertical skewer and seasoned with fresh herbs and spices.
Adana kebap from Turkiye is made with ground lamb and tail fat, kneaded with garlic, onion, paprika, and hot red pepper flakes. It has a deep red colour and a spicy flavour.
Lagman originates from Xinjiang, a northwestern region of China. The dish contains noodles paired with meat, typically lamb or mutton.
Hünkar beğendi is a traditional Turkish dish. It is a flavourful lamb stew served on top of a creamy roasted eggplant purée.
Païdakia or grilled lamb chops are a traditional Greek dish. The lamb chops, marinated in various combinations of olive oil, lemon juice, and fresh herbs, are grilled on traditional charcoal barbecues.
Cordero asado is a popular Castilian dish from Spain made by roasting whole lamb, marinated with lemon, garlic, and fresh herbs, over an open fire.
Rogan josh, the lamb and mutton dish from Kashmir, ranked 23 with a rating of 4.4. The lamb is prepared in a rich gravy of onions and yoghurt and cooked in mustard oil with several aromatic spices.
Lucknow’s famous Galouti Kebabs ranked 26 with a rating of 4.4. The grated raw papayas make the kebabs exceptionally tender and soft. The spiced kebab mix, shaped like small patties, is traditionally cooked on an iron ‘tawa’ on top of a tandoor.