What is Shish-Kabob?

1- Kabob is the oldest version for grilled meat. It means Barbeque(B.B.Q) in many countries in the Middle-East


2- "Shish" is the word for "Six" in Persian & Turkish. In old times, street kabob vendors offered fresh grilled meat cooked on open fire to the hungry pedestrians. They used to put six pieces of the meat (usually lamb or veal) on a metal skewer and grill it.

3- Today the definition of "Shish Kabob" may be different. A "Shish-Kabob" could be some grilled meat with 5 other vegetables such as: onions, green pepper, zucchini, tomato, eggplant & mushrooms, etc. put on a metal or wooden stick. 

4- Shish-kabob is a second class of kabob after "Filet' kabob" (which is made with tenderloin or  filet-mignon meat). It is usually commercially  made with sirloin, flap or skirt steak meat or sometimes with Fajita steak meat.

5- A good Shish-Kabob meat is the one that is a bit tough but not too chewy. It should not taste like liver. It is to be grilled fast and served medium well (light brown, pinkish color).

6- Kabobs should not be cooked on low flame of fire. It is best when grilled on wood charcoal (about 425 Fahrenheit degree) or regular charcoal (about 325 Fahrenheit degree), otherwise it may get tough and need powdered tenderizer.

Happy Grilling!