Understanding Kebabs
Kebabs, often known as shish kebabs, trace their origins to the Middle East. The term is derived from the Turkish words şiş (skewer) and kebap (roasted meat). This culinary delight first emerged among Turkish soldiers, who would grill chunks of wild animal meat skewered on their swords over an open flame. Interestingly, kebabs were referenced as early as 1377 in a Turkish script called ‘The Story of Joseph.’
Traditional and Modern Variations
Traditionally, kebabs were made with lamb or mutton; however, contemporary variations include various types of meat such as chicken and beef, often paired with colorful vegetables. Popular grill-friendly veggies include cherry tomatoes, bell peppers, zucchini, and onions. Served elegantly on their own, kebabs are frequently accompanied by sides like rice, flatbread, hummus—a delicious chickpea blend with a rich history—and tahini, a creamy nutty condiment made from blended sesame seeds, garlic, and lemon juice.
Marination and Cooking Methods
For that vibrant flavor, kebabs are typically marinated overnight in a mixture of olive oil, lemon juice, and an array of spices including cumin, turmeric, coriander, and paprika. Once marinated, they’re skewered with vegetables and grilled to perfection. While grilling is the most common cooking method, some recipes suggest roasting them in the oven, and for a fun twist, fruit kebabs can be made using grill-friendly fruits like pineapple, grapes, and watermelon.
