Beef Shish Kebab

Beef Shish Kebab House

Varieties of Turkish shish kebabs are now found in many cultures.

Shish kebab with meat and vegetables is skewered and often grilled. It may contain lamb, steak, fish or chicken, as well as vegetables such as green peppers, onions, and mushrooms. Kebabs can only be made with fruit and are often referred to as fruit skewers, such as grapes, blueberries, watermelon cubes, pineapple chunks, and strawberries. You can also find skewers made with meat, as in Thai, Indonesian, and Malaysian dishes such as meat, meat, and salami.

You often find this dish misspelled as fat kabobs or shish kebab.

Origin of Shish Kebab

The term shish kebab comes from the Turkish words literally meaning “shish” and “roast meat”, and it is a Turkish dish. Kebabs are a natural solution for nomadic tribes. Unusual meats were marinated not only to tenderize but also to get rid of the gamey flavor.

Today, shish kebabs have expanded in one form or another in most cultures. Oriental cultures have satay, which is roasted skewered meats often served with a dipping sauce made with peanuts. Japan has yakitori, which is skewered poultry. In France, they are called brochettes, which means “skewers”. Portuguese espetadas are steak shish kebabs marinated in wine and roasted over an open fire.

Shish Kebab History

Shish kebab seems to have a war-related history. It is said that Turkish soldiers used their swords as meat grills in open field fires during their invasion of Anatolia.

This may not be the meat’s first use over an open fire, but how the name stuck. There is historical and artistic evidence that the Greeks of the Byzantine period also made shish kebabs. Homer’s Odyssey also mentions them. Lahm mishwy is the Arabic equivalent of kebab. The meat of choice is usually lamb and the meat is cooked over the fire on a skewer holder so that the meat never touches the grill.

The meat used in shish kebabs is usually marinated before cooking. A basic pie used may contain olive oil, lemon juice, and onions, while a more complex one includes marjoram, crumbled bay leaves, cinnamon, allspice, and other spices. The color added by vegetables such as tomatoes, onion slices, and green peppers used to separate the kebabs from meat looks more appetizing.

Types of Shish Kebab in the World

Who said we only have shish kebab in the world? Our name is shish kebab, but there are shish kebab varieties in different styles and different names in various cuisines in the world. The essence of the event is already clear; a skewer and skewering the meat on these skewers and cooking them on the grill… As such, we come across many types of shish kebab in the world.

For example, there is a Yakitori among the Japanese that even the master who made it is given a special name. (Yakitoriasan) Meat is cooked over a coal fire by passing a skewer, just like we do here. In fact, like our shish kebab, Yakitori is a kind of street food. People can’t help but stop by the Yakitorici on the way home.

While preparing this article, we wanted our citizens who went to these countries to know which dishes are equivalent to shish kebab. As you know, it can be difficult to catch flavors close to hometown flavors in foreign countries, and it is a really important issue. In this context, we wanted to create a situation of “Yakiiin”.

Yes, let’s see what name “shish kebab” is called in different societies…

1. Yakitori (Japan)

Japanese shish kebab. It is a very common dish in Japan and Asia. Its original meaning is “grilled bird” But it is mainly prepared using chicken meat. In Japan, there are many places that make Yakitori on the streets. Of course, it is served with traditional Japanese sauces. (Sake, soy sauce etc.)

2. Brochette (France)

Did you think that the French remained French for shish kebab? No, they don’t exist 🙂 Likewise, the dishes cooked on skewers and on the grill are just like our shish kebabs. But they are not used to coal. They finish the job on the electric grill.

3. Espetada (Portugal)

The Portuguese interpret the shish kebab by cooking it directly on charcoal, just like we do, but their presentation is vertical. Just like Özgür Chef’s vertical shashlik presentation… But Espetada is dominated by salt and garlic.

4. Satay (Far East)

It’s common in Malaysia, Thailand, Singapore, the Philippines, and even the Netherlands (Yes, the Netherlands). Satay, which is completely a street delicacy, is made with all kinds of meat and served with a special sauce. Just let the bottle pass 🙂

5. Chuan

The Chinese also have kebab: Chuan. In some places his name is also referred to as Chuanr. But the logic is the same logic. Of course, it is mostly made and eaten where there are Muslim Chinese (Uyghurs). The photo below is a Chinese style lamb skewer.

6. Souvlaki (Greece)

Souvlaki, the fast food of the Greeks, is cooked just like ours. The only difference is that in Greece and Cyprus it is mainly made from pork.

7. Shashlik (Eastern Block Countries)

The equivalent in our country is skewered lamb/beef, but actually the name given directly to the lamb bottle is shashlik. From the Crimean Tatars and Kazakhs, it spread to countries such as Lithuania, Poland, Ukraine and Russia with the same name.

8. Shish Kebab

Let this be the finale. If you are one of those who say that none of them can come close to our shish kebabs and the taste of meat, you are one of us 🙂 here is Turkish style shish kebab

Come and taste ; Turkish cafe and lounge, maza Mediterranean cuisine, Mediterranean food las vegas

Read our blog posts for other delicious Turkish dishes.

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