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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.
Shish kebap – is a dish consisting of small cubes of meat or fish threaded on a skewer and grilled. Şiş, pronounced , is a Turkish word meaning "sword" or "skewer". [32] [33] According to tradition, the dish was invented by medieval soldiers who used their swords to grill meat over open-field fires.
Small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, very similar to shashlik, [36] or shish kebab. Often, the pieces of meat alternate with bacon, sausages, or vegetables, such as onions, tomatoes, bell peppers and mushrooms.
Shashlik, or shashlyck (Russian: шашлык shashlyk pronunciation ⓘ), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab.It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, [1] [2] and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in former Soviet Union ...
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The meat is cut in strips and given a marinade in olive oil, onions, garlic, saffron, salt and black pepper. It is then skewered and grilled. It is then skewered and grilled. Tomatoes are grilled separately and often served on the side with rice or bread, sometimes seasoned with sumac .
These types of meat don’t have a lot of intermuscular fat (or marbling) to keep them from drying out as they cook. The brine will all but guarantee you won’t end up with a chewy piece of dry meat!
In typical recipes, onion accounts for 15-18% of the total mixture (with an onion-to-meat ratio between 180 to 220 grams per kilogram). Using more onion can make the kebab juicier and softer but increases the risk of disintegration during grilling. The key ingredients for koobideh are limited to meat, white or yellow onion, salt, and black pepper.
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