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There are two etymologies suggested for Shish Kabob in the Persian dictionary of Dehkhoda: Shish being the Persian word "Shish" for the number 6, which refers to the original six pieces of meat of a standard Kabob skewer, or "Shish" being driven from Late Middle Persian "Sich" meaning a skewer. The word "Kabob" is most probably driven from the ...
' cooked rice plus kebab ') is not listed, because it is a meal consisting of cooked rice and one of the many kebab types listed below. Such is the case of kabāb turki ( کباب ترکی , Persian variation of shawarma ), Tāskabāb ( تاسکباب , actually a stew), kabāb shāmi ( کباب شامی , cutlets). or Tābeh kabāb ...
Shish kebab with (orzo pilaf), onions with sumac, a grilled pepper, a grilled slice of tomato, and rucula leaves. Shish kebab or shish kebap is a popular meal of skewered and grilled cubes of meat. [1] It can be found in Mediterranean cuisine. [2] It is one of the many types of kebab, a range of meat dishes originating in the Middle East.
The meat is then cooked on a seekh (سیخ), the Persian word for "skewer." Koobideh is similar to the Turkish Adana kebab, though there may be regional variations in preparation and flavor. The word kebab( Kabab) is also a Persian word and appears in the poetry of Persian-speaking poets, including Rudaki, in the 9th century AD.
(often spelled "kabob" in the US) meat served on a skewer together with onions, tomatoes, etc. (e.g. shish kebab) keen very low or competitive (price) eager or intent on, example: he is keen to get to work on time. desirable or just right, example: "peachy keen" – "That's a pretty keen outfit you're wearing." (slang going out of common usage)
Seekh kebab is a type of kebab, native to the Indian subcontinent, [2] [1] made with Indian subcontinent spices, spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled. [3] [4] It is typically cooked on a mangal or barbecue, or in a tandoor. Seekh kebabs are prepared in homes and restaurants ...
Kebabs are usually made out of ground lamb meat and tail fat, though there are many regional variations. Kebabs are fairly common in the area from Mersin in Turkey to Kirkuk in Iraq, and includes Aleppo in Syria. [1] According to many authors, this kebab was born out of a fusion of Turkish and Arab cultures.
The resulting food product is often called a "kabob" (U.S. term) or "kebab" which means "to grill" in Persian. Kebab is short for "shish kebab" (shish = skewer). Mesquite or hickory wood chips (damp) may be added on top of the coals to create a smoldering effect that provides additional flavor to the food.