History of Shish-Kebab

Kebab (kebap in Turkish, kabab in Iran, India and Pakistan, Kabab or كباب in Arabic, also spelled kebob, kabob) means "grilled (or broiled) meat" in Persian and Turkish. Kebab is usually made of lamb and beef, although chicken and fish can be used for some styles. Pork is never used by Muslims because of religious belief but is sometimes used by non-Muslim sellers.

There are many varieties of kebab and the term means different things in different countries. The generic term kebab usually refers to döner kebab in Europe and to shish kebab in the United States, though its meaning can vary.

Perhaps the earliest recipe is in the tenth-century Kitab al-Tabeekh كتاب الطبيخ (book of cookery) by Ibn Sayyar al-Warraq of Baghdad. His recipe for Kebab Khalis uses thin slices of lean meat, salted and grilled in an ungreased frying pan.