Şiş kebap

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Şiş kebap with "şehriyeli pilav" (orzo pilaf), onions with sumac, a grilled pepper, a slice of tomato (also grilled) and rucula leaves.

Şiş kebap (Turkish) or Shish kebab[1] is the Turkish cuisine version of skewered and grilled meat.[2][3] The term shish kebab has a history of over one hundred years in English.[4] Probably the best known Turkish dish outside Turkey,[5] it is generally made of lamb (kuzu şiş)[6] but there are also versions with beef or veal (dana şiş), swordfish (kılıç şiş)[7] and chicken meat (tavuk şiş or şiş tavuk). A traditional Turkish dish,[8] it may be considered a kebab variant, although it is more similar to shashlik of the Caucasus region.[9] (Shashlyk is the Russian word for şiş kebap.[10]) In Turkey, şiş kebap and the vegetables served with it are grilled separately, normally not on the same skewer.[11]

Some other Turkish kebab versions[edit]

Şiş tavuk
Kuzu şiş (Lamb shish kebab)

See also[edit]


  1. ^ Long, Ph. M. D., "Ethnic American Food Today: A Cultural Encyclopedia", p. 637.
  2. ^ Abdul Malik; Zerrin Erginkaya; Saghir Ahmad; Hüseyin Erten (5 November 2014). Food Processing: Strategies for Quality Assessment. Springer. pp. 150–. ISBN 978-1-4939-1378-7. 
  3. ^ 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. 
  4. ^ Gil Marks (17 November 2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. pp. 597–. ISBN 0-544-18631-1. 
  5. ^ Michael Pereira (1966). Mountains and a Shore: A Journey Through Southern Turkey. G. Bles. Retrieved 2015-10-15. 
  6. ^ Ozcan Ozan (13 December 2013). The Sultan's Kitchen: A Turkish Cookbook. Tuttle Publishing. pp. 146–. ISBN 978-1-4629-0639-0. 
  7. ^ 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. 
  8. ^ Kathlyn Gay (1996). Encyclopedia of North American eating & drinking traditions, customs & rituals. ABC-CLIO. ISBN 978-0-87436-756-0. 
  9. ^ Davidson, Allen, "The Oxford Companion to Food", p.442.
  10. ^ Jeremy MacVeigh (26 August 2008). International Cuisine. Cengage Learning. pp. 515–. ISBN 1-111-79970-9. 
  11. ^ Steven Raichlen (28 May 2008). The Barbecue! Bible 10th Anniversary Edition. Workman Publishing Company. pp. 214–. ISBN 978-0-7611-5957-5. 

External links[edit]