These doner kebabs or shawarmas are distinct from shish kebabs served on sticks. Signature ingredients include roasted mutton, kebabs, roasted fish and rice. Salads are served with a lemon-cinnamon dressing alongside as an accompaniment to meat kebabs. Well known dishes include "kebabs", "dum biryani", and various mutton recipes. On this day various kind of meat dishes, biryanis, barbecues, kebabs, koftas etc. Yang rou chuan or lamb kebabs, is particularly popular. Rice dishes and kebabs feature prominently in Pashtun cuisine. With the two most common kebabs, barg and koobideh, two skewers are always served. The meat may be whole, ground, for hamburgers, or processed into sausage or kebabs. The best-known dishes of this area consist of biryanis, kebabs and breads. Meanwhile, Doner kebabs are gaining popularity. The minced meat is used for Kebabs, Qeema, and other meat dishes. Satay may have been developed by Javanese street vendors as an adaptation of Indian kebabs. Barbecue style or roasted meats are also very popular in the form of kebabs. They are also often used in kebabs along with various meats.