Kebab
Kebab (kəˈbɑːb)
Kebab is a term used to refer to a variety of meat dishes originating from the Middle East. The word is derived from the Arabic word 'kabāb', which means to 'burn' or 'char'.
Etymology
The term 'kebab' is believed to have originated from the Arabic word 'kabāb', which means to 'burn' or 'char'. This is in reference to the traditional method of preparing kebabs, which involves skewering pieces of meat and cooking them over an open flame.
Types of Kebabs
There are many different types of kebabs, each with their own unique preparation methods and ingredients. Some of the most popular types include:
- Shish Kebab: This is perhaps the most well-known type of kebab in the West. It involves skewering pieces of meat (usually lamb) and vegetables, and grilling them over an open flame.
- Doner Kebab: This Turkish kebab is made by stacking slices of marinated meat (usually lamb or chicken) on a vertical spit and slowly roasting it. The meat is then thinly sliced and served in a pita bread with various accompaniments.
- Kofta Kebab: This is a type of kebab made from ground meat (usually beef or lamb) that is mixed with spices and onions, shaped into balls or patties, and grilled.
Related Terms
- Skewer: A long, thin piece of metal or wood used to hold pieces of food together, typically while they are being cooked.
- Grill: A device that cooks food by applying heat from below.
- Marinate: The process of soaking foods in a seasoned, often acidic, liquid before cooking.
- Spit: A rod or bar on which meat is skewered for cooking over an open fire.
External links
- Medical encyclopedia article on Kebab
- Wikipedia's article - Kebab
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