Shish kebab
Skewered and grilled meat dish of Middle Eastern origin.
Wikipedia / Wikimedia Commons
Shish kebab consists of meat cut into cubes, threaded onto skewers, and grilled. It belongs to the broader category of kebab, which encompasses various meat dishes that trace their roots to the Middle East. In North American English, the term "kebab" by itself typically refers to shish kebab, whereas elsewhere it can also denote doner kebab. Lamb is the traditional meat, but versions using other meats, poultry, or fish are common.
The word’s origins are debated. According to the Persian dictionary of Dehkhoda, "shish" may come from the Persian word for the number six, referencing the original six pieces of meat on a standard skewer, or from the Late Middle Persian "Sich," meaning skewer. The word "kebab" entered English by the late 17th century, derived from Arabic كَبَاب (kabāb), partly through Urdu, Persian, and Turkish. Etymologist Sevan Nişanyan links it to the Akkadian "kabābu" and Aramaic "kbabā" (כבבא), both meaning "frying" or "burning." The Oxford English Dictionary records its first known English publication in Sinclair Lewis’s 1914 novel *Our Mr. Wrenn*.
Evidence of kebabs appears in the 17th century BC Minoan civilization. Homer’s *Odyssey* describes skewering strips of meat for broiling, which Clifford A. Wright considers an early form of shish kebab. In Classical and Hellenistic Greece, kebabs were prepared at ancient Athenian tavernas, grilled on an eschara. The Byzantine Empire also featured kebabs, with iconographic evidence showing Byzantine Greeks making them.
In Egypt, several shish kebab varieties are popular. Skewers of grilled, seasoned ground meat are called kofta, while shish taouk consists of grilled, marinated chicken chunks.
- field
- Culinary dish
- known_for
- Skewered and grilled cubes of meat
- origin
- Middle East
- traditional_meat
- Lamb
- etymology
- Turkish: şiş (sword or skewer) and kebap (roasted meat dish)
Lore & Background
Shish kebab is an English rendering of Turkish: şiş (sword or skewer) and kebap (roasted meat dish), which dates from around the beginning of the 20th century. According to the Oxford English Dictionary, its earliest known publication in English is in the 1914 novel Our Mr. Wrenn by Sinclair Lewis. The word kebab alone was already present in English by the late 17th century, from the Arabic: كَبَاب (kabāb), partly through Urdu, Persian and Turkish.
Reader's Guide
Shish kebab is traditionally made of lamb but there are also versions with various kinds of meat, poultry, or fish. In Turkey, shish kebab and the vegetables served with it are grilled separately, normally not on the same skewer. In North American English, the word kebab alone often refers to shish kebab, though outside of North America, kebab may also mean doner kebab. The dish's etymology traces to the 11th-century Dīwān Lughāt al-Turk, attributed to Mahmud of Kashgar, where şiş probably originally meant a pointed stick. Etymologist Sevan Nişanyan states that the word has the equivalent meaning of 'frying / burning' with kabābu in the old Akkadian language, and kbabā (כבבא) in Aramaic.
Did You Know?
- The earliest known English publication of 'shish kebab' is in the 1914 novel Our Mr. Wrenn by Sinclair Lewis.
- The word 'kebab' alone was already present in English by the late 17th century.
- In Turkey, shish kebab and its vegetables are grilled separately, normally not on the same skewer.
- The oldest known example of 'şiş' comes from the 11th-century Dīwān Lughāt al-Turk.
Frequently Asked Questions
What is Shish kebab?
Shish kebab is a grilled-meat dish made by threading small cubes of seasoned meat onto a long skewer and cooking it over fire. It belongs to the broader kebab family, a wide range of Middle Eastern meat preparations.
Where does Shish kebab come from?
The dish originated in the Middle East, where skewered grilled meat became a cornerstone of the region's cooking tradition. Its name is Turkish, blending "şiş" (sword or skewer) with "kebap" (roasted meat dish).
What meat is traditionally used for Shish kebab?
Lamb is the classic and most traditional protein for shish kebab, though the format accommodates other cuts as well. The meat is typically diced into uniform cubes before being threaded onto the skewer.
What role does Shish kebab play in Middle Eastern cuisine?
It stands as one of the most recognizable grilled-meat formats within the kebab tradition, representing fire-cooked, seasoned meat at the table. Its presence spans casual street food to formal celebratory meals across the region.
How is Shish kebab prepared?
The method is straightforward: meat is cut into small cubes, strung onto a metal or wooden skewer, and grilled until the exterior is charred and the interior is cooked through. The skewer is the defining element that separates this style from other kebab variations.
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