Afghan kebab is most often found in restaurants and outdoor vendor stalls. The most widely used meat is lamb. Recipes differ with every restaurant. Afghan kebab is served with naan, rarely rice, and customers have the option to sprinkle sumac or "ghora", dried ground sour grapes, on their kebab. The quality of kebab is solely dependent on the quality of the meat. Pieces of fat from the sheep's tail () are usually added with the lamb skewers to add extra flavor.