Mavi Boncuk |Shish kebab[1]: (Şiş), meaning "skewer" is a Turkish word is a dish consisting of meat threaded on a skewer and grilled. Any kind of meat may be used; cubes of fruit or vegetables are often threaded on the spit as well. Typical vegetables include tomato, bell pepper, onions, and mushrooms. In the US, the word "kebab" usually refers to shish kebab.
According to Sevan Nişanyan, an etymologist of the Turkish language, the word kebab is derived from the Persian word "kabap" meaning "fry". The word was first mentioned in a Turkish script of Kyssa-i Yusuf in 1377, which is the oldest known source where kebab is mentioned as a food. However, he emphasizes that the word has the equivalent meaning of "frying/burning" with "kabābu" in the old Akkadian language, and "kbabā/כבבא" in Syriac language. Tradition has it that the dish was invented by medieval Persiansoldiers who used their swords to grill meat over open-field fires. Kebab was served in the royal houses during various Islamic Empires and even commoners would enjoy it for breakfast with naan or pita.
Shashlyk: or Shashlik (Armenian: խորոված khorovats, Azerbaijani: şişlik or tikə kabab, Georgian: მწვადი mtsvadi, Persian: شیشلیک, Russian: шашлы́к, Lithuanian: šašlykas, Turkish: şaşlık, Kurdish: Biraşka şîşê, Hebrew: שישליק, Urdu: شاشلِک), is a form of Shish kebab popular in Eastern and Central Europe (Russia, Ukraine, Belarus, Poland,Lithuania, Hungary), the Caucasus (Armenia, Azerbaijan, Georgia), Central Asia, Afghanistan, India, Iran, Israel, The Levant, Mongolia, Morocco, Pakistan, Turkey, and other places. Shashlyk (meaning skewered meat) was originally made of lamb. Nowadays it is also made of pork or beef depending on local preferences and religious observances. The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as bell pepper, onion, mushroom and tomato.
Even though the word "shashlyk" was apparently borrowed from the Crimean Tatars by the Cossacks as early as the 16th century, kebabs did not reach Moscow until the late 19th century.From then on, their popularity spread rapidly; by the 1910s they were a staple in St Petersburg restaurants and by the 1920s they were already a pervasive street food all over urban Russia.
In Iranian cuisine, meat for shashlik (as opposed to other forms of shish kebab) is usually in form of large chunks of meat, while elsewhere the form of medium-size meat cubes is maintained making it similar to brochette. The meat is marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of onions, herbs and spices. Shashlyk is usually cooked on a grill called a mangal. While it is not unusual to see shashlik today listed on the menu of restaurants, it is more commonly sold in the form of fast-food by street vendors who roast the skewers over wood, charcoal, or coal. It is also cooked in outdoor environments during social gatherings, similarly to barbecue in English-speaking countries.
Khorovats: (Armenian: խորոված, [χoɾoˈvɑt͡s]) is an Armenian barbecue. It is the most representative dish of Armenian cuisine enjoyed in restaurants, family gatherings, and as fast food[2] in Armenia and by Armenians around the world. The word "խորոված" khorovats means "grilled" in Armenian and comes from the verb "խորովել" khorovel (to grill). It can also be spelled Xorovac.
Souvlaki: (Greek: σουβλάκι, [suˈvlaci]), plural souvlakia, is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually served in a for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes. The meat usually used in Greece and Cyprus is pork, although chicken and lamb may also be used. In other countries and for tourists, souvlaki may be made with meats such as lamb, beef, chicken and sometimes fish (especially swordfish). The word souvlaki is a diminutive of the medieval Greek σούβλα souvla 'skewer', itself borrowed from Latin subula.
Kalamaki: (little reed) is a synonym for souvlaki proper in Athens, in order to differentiate it from other forms of souvlaki. For kalamaki, the meat is cubed into 1-inch chunks, marinated overnight in lemon juice and olive oil along with Greek herbs and spices such as oregano and on occasion thyme, etc., in a pinch. Then it is skewered on wooden skewers (the "little reeds"), broiled over charcoal, and generously salted and peppered. The terminology used in Thessaloniki and most parts of northern Greece is different, the word kalamaki is derided since the item is called consistently a souvlaki; a joke suggests that any Athenian or other southerner visiting Thessaloniki asks for a kalamaki will be mockingly given a drinking straw (also called "kalamaki").
Arrosticini: A class of traditional dish from the Italian region of Abruzzo. Arrosticini (rustelle or arrustelle in the local dialects; also known as spierini or spidducc') are typically made from castrated sheep's meat (mutton), cut in chunks and pierced by a skewer. It is cooked on a brazier with a typically elongated shape, called canala as it resembles a gutter.
Arrosticini are often accompanied by slices of traditionally home-made bread soaked in extra-virgin olive oil (pane unto) with large amounts of peperoncino in olio. The traditional beverage accompaniment is Montepulciano d'Abruzzo wine, or — as it is done in some restaurants — a drink consisting of two parts of red wine and one part of gassosa (roughly the Italian equivalent of beverages like Sprite).
Traditionally, arrosticini are eaten with bare hands, pulling the meat off the skewer piece by piece using one's teeth. They are produced throughout Abruzzo, both industrially and in a home-made fashion. They are also found in other areas with large populations of Abruzzesi.
Anticuchos: (singular anticucho, Quechua for Cut Stew Meat) are popular and inexpensive dishes that originated in Peru in the pre-Colombian era; other Andean states, such as Chile and Bolivia, adopted the recipe. The modern dish was adapted during the colonial era between the 16th and 19th centuries.
Anticuchos can be found on street-carts and street food stalls (anticucheras). The meat may be marinated in vinegar and spices (such as cumin, ají pepper and garlic). While anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón). Anticuchos often come with a boiled potato or bread on the end of the skewer. A similar dish, shish-kebab is found in Mediterranean cuisine. Anticuchos are linked to the procession of Señor de los Milagros.
Pincho: (Spanish: [ˈpintʃo], literally "thorn" or "spike") or pintxo (Basque: [ˈpintʃo]) is a small snack,[1] typically eaten in bars, traditional in northern Spain and especially popular in the Basque country and Navarre. They are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component, and in the Basque country and Navarre they are usually regarded as a cornerstone of local culture and society. They are related to tapas, the main difference being that pinchos are usually 'spiked' with a skewer or toothpick, often to a piece of bread. They are served in individual portions and always ordered and paid for independently from the drinks. It is not impossible, however, to have the same item called "pincho" in one place and "tapa" in other.
They're called pinchos because many of them have a pincho (Spanish for spike),[2] typically a toothpick —or a skewer for the larger varieties— through them. They should not be confused with brochettes, which in Latin America are called pinchos too; in brochettes, the skewer or toothpick is needed in order to cook the food or keep it together.
Pintxo: A typical snack of the Basque Country and Navarre, "pinchos" consist of small slices of bread upon which an ingredient or mixture of ingredients is placed and fastened with a toothpick, which gives the food its name "pincho", meaning "spike." Pinchos are usually eaten as an appetizer, accompanied by a small glass of young white wine (called txikito, pronounced [tʃiˈkito]) or beer (zurito, pronounced [s̻uˈɾito] quarter of a pint). Pinchos are very common in the taverns of the Basque Country, and in other near areas, such as Cantabria, La Rioja, northern Burgos, and Navarre, where a variety of pinchos is usually served on a tray at the bar. Almost any ingredient can be put on the bread, but those most commonly found in the Basque Country include fish such as hake, cod, anchovy; tortilla de patatas; stuffed peppers; and croquettes. Pinchos can be very sophisticated, sometimes consisting of very elaborate (and sometimes expensive) fish, seafood, or meats.
Satay: (/ˈsæteɪ/, /ˈsɑːteɪ/ sah-tay), modern Indonesian and Malay spelling of sate, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay originated in Java, Indonesia. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies.
Tsukune: (つくね、捏、捏ね?) is a Japanese chicken meatball most often cooked yakitori style (but can be fried or baked) and sometimes covered in a sweet soy or yakitori "tare", which is often mistaken for teriyaki sauce. Tsukune is not always prepared from livestock. Similarly, Tsumire (つみれ?) is not always prepared from fish. Tsukune is matched with Tsumire, and they may be called generally as gan (丸（がん）?) meaning minced meat in round shape.
Chuanr: (Chinese: 串; pinyin: chuàn), often referred to as "chua'r" in Pekingese and throughout the North, or kawap (كاۋاپ) in Uyghur, is a variation of kebab originating from the Uyghurs in the Western province of Xinjiang and a popular dish in Chinese Islamic cuisine. The dish has since spread across the rest of the country and become a popular street food.
Although the most traditional form of chuanr uses lamb or mutton, other types of meat, such as chicken, beef, pork, and seafood, may be used as well. Small pieces of meat are skewered and either roasted or deep-fried. Common spices and condiments include cumin called "ziran", pepper, sesame, and sesame oil.
Similar dishes
Brochette - France, Spain (Catalonia)
Espetada - Portugal
Frigărui - Romania
Mtsvadi - Georgia
Satay - Indonesia, Malaysia, Singapore, Brunei, Thailand, and the Netherlands
Sosatie - South Africa
Ražnjići - Serbia
Seekh Kebab - Pakistan/India
[1] Kebab: (also kebap, kabob, or kabab) is a Middle Eastern, Eastern Mediterranean, and South Asian dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Eastern Mediterranean, where it is mentioned by Homer, or the Middle East, and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide. In American English, kebab with no qualification refers to shish kebab (Turkish: şiş kebap) cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls.
The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia. It is also popular among Western youth as a snack after a night out.Excavations held in Akrotiri on the Greek island of Santorini by professor Christos G. Doumas, unearthed firedogs (stone sets of barbecue for skewers; Greek: κρατευταί - krateutai) used before the 17th century BCE. In each pair of the supports, the receptions for the spits are found in absolute equivalence, while the line of small openings in the base formed a mechanism to supply the coals with oxygen so that they remained alight during its use. Mycenaean Greeks used portable trays to grill souvlaki, small pieces of meat and sometimes vegetables grilled on a skewer. These souvlaki trays were rectangular ceramic pans that sat underneath skewers of meat but it's not clear whether these trays would have been placed directly over a fire or if the pans would have held hot coals like a portable barbecue pit.The skewered meat, kebab-like recipe, existed as a favorite also in Archaic Greece, referenced in Homer. In Classical Greece souvlaki was known with the name ὀβελίσκος (obeliskos), dim. of ὀβελός (obelos), "spit", mentioned amongst others in the works of Aristophanes, Xenophon,Aristotle,etc. A meat and bread recipe which resembles the way pita souvlaki is served today, with pita bread was also attested by Athenaeus in Deipnosophistae and called the plate kandaulos.
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