Kebabs – Italy: A Delicious Fusion of Cultures

The Italian Twist on Kebabs

While kebabs have their roots in Middle Eastern and Mediterranean cuisines, Italian kebabs often come with a distinct twist. Italian kebab shops have adapted the dish to suit local tastes, incorporating familiar Italian ingredients and flavors.

One of the most notable adaptations of the kebab in Italy is the use of local meats. While lamb is traditionally the most common meat for kebabs, in Italy, beef, chicken, and even pork are frequently used. The meats are often marinated in a mixture of olive oil, garlic, rosemary, and other Italian herbs, creating a more Mediterranean flavor profile that resonates with Italian culinary traditions.

Another popular variation in Italy is the inclusion of vegetables alongside the meat on the skewers. Many kebabs in Italy feature roasted peppers, onions, zucchini, and eggplant, giving the dish a fresh, Mediterranean touch. These vegetables add a burst of color and flavor, making the kebab not only more nutritious but also more appealing to the eye.

In terms of sauces, Italians have taken the classic yogurt-based sauces from the Middle East, such as tzatziki, and incorporated their own creamy dressings, like mayonnaise or a rich garlic sauce. These Italian-style sauces are often used in combination with the traditional tomato-based sauces or spicy chili sauces, giving the kebab a unique blend of flavors that reflects the Italian love for bold tastes.

Additionally, the bread used to serve kebabs in Italy is often a soft flatbread or pita, similar to the traditional Turkish pide. This is often paired with fresh salads, such as mixed greens, cucumbers, tomatoes, and olives, making the kebab a complete and well-rounded meal.