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(See also doner kebab.) Thin portions are shaved off and served in a pitta bread with onion and Greek yogurt-cucumber-garlic sauce, tzatziki. Made from chopped meat, usually pork or chicken, formed into a large loaf for slow-roasting on a vertical rotisserie cooker, the auto-donner. Introduced to Athens in the 1950s by immigrants from Turkey and the Middle East, gyros was originally known simply as döner kebab. Made of chunks of grilled chicken marinated with yogurts, sauces and spices. The name comes from the Bengali word shuta meaning thread. Once the kabab is done, the thread is removed & the kebab is served. Shutli or shuta kabab is made by wrapping mixed pastes of spices and meat around a metal sheekh, tying it with a cotton thread (shuta) & then heating on a barbecue pit. It may be equivalent to the Sylheti kebab eaten in Kolkata. It can be fused with the Naga doner kebab as well (see above). It is made of meat cooked on a vertical rotisserie, and then drizzled with the Shatkora fruit. One of the most well-known British Bangladeshi kebabs, commonly eaten in East London, England as well as other areas with a high Bangladeshi diaspora. Meat can also be replaced with egg, known as Dim Kebab or Enda Kebab. In some places, a binding agent is used to keep the kebab together. Best results are obtained when fried in ghee. Normally 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. It is often served with a Bengali sauce known as Raita or mint sauce. Prepared with minced meat with spices and grilled on skewers. Minced chicken adequately seasoned and then barbecued on a charcoal grill. Various kinds of sauces, a dash of vinegar, a squeeze of lime are also added. The meat is tossed with onions, chillies and sauces before being laid in a thin strip on the centre of the porota. The name comes from jali, meaning net.īeef, chicken or mutton kebab wrapped in a layered porota, marinated in spices. It can be fused with the Shatkora kebab as well (see below).Ī reticular, tender kebab possibly originating from Old Dhaka. It is also known to be the most spiciest kebab due to the presence of the chilli. It is made of meat cooked on a vertical rotisserie, and then drizzled with the Naga morich. One of the most well-known British Bangladeshi kebabs, commonly eaten in East London, England. This is a mutton kebab, similar to the English sausage. Skewered pieces hunks or strips of lean beef, marinated in spices, yogurts and chillies and tenderised to perfection before slowly grilled on a charcoal flame.