EditorialA cherry kebab at Orfali Bros. Bistro, which serves updated versions of classic Middle Eastern recipes, in Dubai, United Arab Emirates, Dec. 5, 2022. (Natalie Naccache/The New York Times)
EditorialA kebab shop, one of only a few restaurants currently open in the Itaewon neighborhood of Seoul, South Korea, in the wake of the fatal stampede, on Friday, Nov. 4, 2022. (Chang W. Lee/The New York Times)
EditorialA kebab shop along the Salang Pass, the only viable land route to Kabul, the capital, from Afghanistan’s north, March 3, 2022. (Kiana Hayeri/The New York Times)
EditorialA seasoned chickpea mash is used for a vegetarian chapli kebab option at the Chapli & Chips halal food cart on Hillside Avenue in northeastern Queens, June 12, 2021. (Adam Friedlander/The New York Times)
EditorialHalmat Rozi, a Uyghur Muslim living in Japan, at his kebab shop on the outskirts of Tokyo, March 21, 2021, (Noriko Hayashi/The New York Times)
EditorialHasib Hotak, a homeless refugee from Afghanistan, cools off by a fan outside a kebab restaurant in Athens, Greece, July 25, 2020. (Myrto Papadopoulos/The New York Times)