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| rdfs:comment | - The name of this item from the Near East is derived from the Turkish şiş kebap, more commonly seen in English as "shishkabob", referring to a traditional dish in which small chunks of meat and vegetables (most commonly onions and peppers) are served impaled on a long skewer.
- Found in all regions. Leaving the meat in a mixture of milk, onions, olive oil, tomato paste, salt and pepper is called "terbiye" (marinating). This process makes the meat more tender and enhances its taste. Some make the kebab with meat cubes only. It is served at lunch or dinner with pilaf or with a vegetable dish with olive oil. Image:Sis Kebabi.jpg
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| dbkwik:fr.ffxiclopedia/property/wikiPageUsesTemplate | |
| Ingredient | - Black Pepper
- Rock Salt
- Mhaura Garlic
- Wild Onion
- Mithran Tomato
- Karakul Meat
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| Cap | |
| Description | - Popular in the Near East.
- Sheep meat and onions on a skewer.
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| abstract | - The name of this item from the Near East is derived from the Turkish şiş kebap, more commonly seen in English as "shishkabob", referring to a traditional dish in which small chunks of meat and vegetables (most commonly onions and peppers) are served impaled on a long skewer.
- Found in all regions. Leaving the meat in a mixture of milk, onions, olive oil, tomato paste, salt and pepper is called "terbiye" (marinating). This process makes the meat more tender and enhances its taste. Some make the kebab with meat cubes only. It is served at lunch or dinner with pilaf or with a vegetable dish with olive oil. Image:Sis Kebabi.jpg
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