| rdfs:comment | - In most dialects of North American English, the word kebab usually refers to shish kebab. The phrase is essentially Turkish in origin, and tradition has it that the dish was invented by medieval Turkic soldiers who used their swords to grill meat over open-field fires. However, some authorities contend that the dish has been native to the Near East since ancient times. Indeed, there exist pictures of Byzantine Greeks preparing shish kebabs, and a food described in Homer's Odyssey also bears a close resemblance. The origin of shish kebab may lie in the short supply of cooking fuel in the Near East, which made the cooking of large foods difficult, while urban economies made it easy to obtain small cuts of meat at a butcher's shop.
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| abstract | - In most dialects of North American English, the word kebab usually refers to shish kebab. The phrase is essentially Turkish in origin, and tradition has it that the dish was invented by medieval Turkic soldiers who used their swords to grill meat over open-field fires. However, some authorities contend that the dish has been native to the Near East since ancient times. Indeed, there exist pictures of Byzantine Greeks preparing shish kebabs, and a food described in Homer's Odyssey also bears a close resemblance. The origin of shish kebab may lie in the short supply of cooking fuel in the Near East, which made the cooking of large foods difficult, while urban economies made it easy to obtain small cuts of meat at a butcher's shop. Ibn Battuta records that shish kebab was served in the royal houses of India since at least the Sultanate period, and even commoners would enjoy it for breakfast with naan. In Andalusia, a variant of the shish kebab, known as Pinchos Morunos or Moorish sticks, is very popular, usually eaten during summer barbecues. These are usually made of pork or chicken meat. In the town of Melilla, beef meat is generally used. Recently, shish kebabs have been making their way into American barbecue. In Louisiana, for example, brochette, the French version of shish kebab, is also cooked at the barbecue because the barbecue style of the state is influenced by Cajun cuisine, which in turn was influenced by French cuisine, a major branch of Mediterranean cuisine.
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