Shish kebab

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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.

Shish kebab[1] (Turkish: şiş kebap) is a Turkish cuisine dish of skewered and grilled cubes of meat.[2][3] The term shish kebab has a history of over one hundred years in English. In American English, the word kebab refers to shish kebab, while in British English, kebab may also mean döner kebab or shawarma. In Middle Eastern cuisine however, kebab denotes a wide variety of different grilled meat dishes. Shish is the Turkish word for sword or skewer.[4]

Probably the best known Turkish dish outside Turkey,[5] shish kebab 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]