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| '''Shish kebab''' ({{lang-tr|şiş kebap}}; ]/]: شیش کباب, ''shish kebab'') or '''Seekh kebab''' ({{lang-ur|سیخ کباب}}) is a popular meal of ] and ] cubes of ].<ref name="Ayto2012">{{cite book|author=John Ayto|title=The Diner's Dictionary: Word Origins of Food and Drink|url=https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA192|date=18 October 2012|publisher=OUP Oxford|isbn=978-0-19-964024-9|pages=192–}}</ref> |
'''Shish kebab''' ({{lang-tr|şiş kebap}}; ]/]: شیش کباب, ''shish kebab'') or '''Seekh kebab''' ({{lang-ur|سیخ کباب}}) is a popular meal of ] and ] cubes of ].<ref name="Ayto2012">{{cite book|author=John Ayto|title=The Diner's Dictionary: Word Origins of Food and Drink|url=https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA192|date=18 October 2012|publisher=OUP Oxford|isbn=978-0-19-964024-9|pages=192–}}</ref> It is similar to a dish called ], which is found in the ] region.<ref>Davidson, Allen, "The Oxford Companion to Food", p.442.</ref> | ||
| It is generally made of ] (''kuzu şiş'')<ref name="Ozan2013">{{cite book|author=Ozcan Ozan|title=The Sultan's Kitchen: A Turkish Cookbook|url=https://books.google.com/books?id=3QHQAgAAQBAJ&pg=PT146|date=13 December 2013|publisher=Tuttle Publishing|isbn=978-1-4629-0639-0|pages=146–}}</ref> but there are also versions with ] or ] (''dana şiş''), ] (''kılıç şiş'')<ref name="Sheraton2015">{{cite book|author=Mimi Sheraton|title=1,000 Foods To Eat Before You Die: A Food Lover's Life List|url=https://books.google.com/books?id=1f-lAwAAQBAJ&pg=PT1090|date=13 January 2015|publisher=Workman Publishing Company|isbn=978-0-7611-8306-8|pages=1090–}}</ref> and ] (''tavuk şiş'' or ''şiş tavuk''). In ], shish kebab and the vegetables served with it are grilled separately, normally not on the same skewer.<ref name="Raichlen2008">{{cite book|author=Steven Raichlen|title=The Barbecue! Bible 10th Anniversary Edition|url=https://books.google.com/books?id=kibIQBCGmmwC&pg=PA214|date=28 May 2008|publisher=Workman Publishing Company|isbn=978-0-7611-5957-5|pages=214–}}</ref> | It is generally made of ] (''kuzu şiş'')<ref name="Ozan2013">{{cite book|author=Ozcan Ozan|title=The Sultan's Kitchen: A Turkish Cookbook|url=https://books.google.com/books?id=3QHQAgAAQBAJ&pg=PT146|date=13 December 2013|publisher=Tuttle Publishing|isbn=978-1-4629-0639-0|pages=146–}}</ref> but there are also versions with ] or ] (''dana şiş''), ] (''kılıç şiş'')<ref name="Sheraton2015">{{cite book|author=Mimi Sheraton|title=1,000 Foods To Eat Before You Die: A Food Lover's Life List|url=https://books.google.com/books?id=1f-lAwAAQBAJ&pg=PT1090|date=13 January 2015|publisher=Workman Publishing Company|isbn=978-0-7611-8306-8|pages=1090–}}</ref> and ] (''tavuk şiş'' or ''şiş tavuk''). In ], shish kebab and the vegetables served with it are grilled separately, normally not on the same skewer.<ref name="Raichlen2008">{{cite book|author=Steven Raichlen|title=The Barbecue! Bible 10th Anniversary Edition|url=https://books.google.com/books?id=kibIQBCGmmwC&pg=PA214|date=28 May 2008|publisher=Workman Publishing Company|isbn=978-0-7611-5957-5|pages=214–}}</ref> | ||
| While shish kebab is often referred to in English as simply '']'', that term can also refer to a wide variety of different grilled meat dishes. | |||
| ==Etymology== | ==Etymology== | ||
Revision as of 15:45, 4 December 2017
Shish kebab (Template:Lang-tr; Persian/Mazandarani: شیش کباب, shish kebab) or Seekh kebab (Template:Lang-ur) is a popular meal of skewered and grilled cubes of meat. It is 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, shish kebab and the vegetables served with it are grilled separately, normally not on the same skewer.
While shish kebab is often referred to in English as simply kebab, that term can also refer to a wide variety of different grilled meat dishes.
Etymology
Shish kebab is an English rendering of Turkish: şiş a skewer. kebab comes from Persian which may in turn have been derived from old Akkadian language, and "kbabā/כבבא" in Aramaic. كَبَاب (kabāb), which partially spread around the world through Arabic and Turkish. According to Sevan Nişanyan, an etymologist of the Turkish language, the word kebab is derived from the Persian word "kabab" meaning "fry". The word was first mentioned in a Turkish script of Kyssa-i Yusuf in 1377, which is the oldest known Turkish 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 Aramaic. The American Heritage Dictionary also gives a probable East Semitic root origin with the meaning of "burn", "char", or "roast", from the Aramaic and Akkadian. These words point to an origin in the prehistoric Proto-Afroasiatic language: *kab-, to burn or roast.
Seekh kebab
A South Asian 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.
Variations of shish kebab
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See also
References
- 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.
- 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.
- ^ Nişanyan Sevan, Sözlerin Soyağacı, Çağdaş Türkçenin Etimolojik Sözlüğü, Online, Book
- The Editors of the American Heritage Dictionaries. "Appendix II - Semitic Roots". American Heritage Dictionary. Houghton Mifflin Harcourt. Retrieved June 5, 2016.
{{cite web}}:|author=has generic name (help) - Vladimir Orel; Olga V. Stolbova (1995). Hamito-Semitic Etymological Dictionary: Materials for a Reconstruction. E. J. Brill. p. 307. ISBN 9004100512.
External links
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