Shish kebab (Azerbaijani: Basdırma kabab; Turkish: şiş kebap) or Seekh kebab (Urdu: سیخ کباب) is a dish of skewered and grilled cubes of meat. The word kebab denotes a wide variety of different grilled meat dishes. Shish is the Turkish word for sword or skewer, and kebab (כבבא) is originally an ancient Aramaic word meaning roast meat. It is popular in the whole of Asia. It's similar to a dish called shashlik, which is found in the Caucasus region.
It is generally made of lamb (kuzu şiş) but there are also versions with beef or veal (dana şiş), swordfish (kılıç şiş) and chicken meat (tavuk şiş or şiş tavuk). In Turkey, şiş kebap and the vegetables served with it are grilled separately, normally not on the same skewer.
A Pakistani variation prepared with minced meat with spices and grilled on skewers. It is cooked in a Tandoor, and is often served with chutneys or mint sauce. It is often included in tandoori sampler platters, which contain a variety of tandoor cooked dishes. A seekh kebab can also be served in a naan bread much like döner kebab. Seekh kebabs are part of the traditional Pakistani diet.
Variations of shish kebab
- John Ayto (18 October 2012). The Diner's Dictionary: Word Origins of Food and Drink. OUP Oxford. pp. 192–. ISBN 978-0-19-964024-9.
- Gil Marks (17 November 2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. pp. 597–. ISBN 0-544-18631-1.
- Davidson, Allen, "The Oxford Companion to Food", p.442.
- Ozcan Ozan (13 December 2013). The Sultan's Kitchen: A Turkish Cookbook. Tuttle Publishing. pp. 146–. ISBN 978-1-4629-0639-0.
- Mimi Sheraton (13 January 2015). 1,000 Foods To Eat Before You Die: A Food Lover's Life List. Workman Publishing Company. pp. 1090–. ISBN 978-0-7611-8306-8.
- Steven Raichlen (28 May 2008). The Barbecue! Bible 10th Anniversary Edition. Workman Publishing Company. pp. 214–. ISBN 978-0-7611-5957-5.
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