Barbecue

Hello dear friends!

It is a mistake to think that shish kebab is a traditional Caucasian dish. Cooking meat on coals on wooden sticks or metal skewers is known all over the world, but it has regional peculiarities. Kebabs are popular in Azerbaijan, and in Georgia they cook mtsvadi (without preliminary pickling) on vines.
In Asia, small kebabs with spices are prepared from chicken, shrimp and pork. In Japan, they like yakitori - chicken with entrails on bamboo skewers.

Korean bulldogs are made from veal or beef, previously marinated in hot sauce. In the case of Greek subraki, Armenian khorovat (meat aged in wine or cognac, with or without bones) requires marinating pork, and in the United States, barbecue balls are the rule.

It makes no sense to call the homeland of kebabs. People learned how to light a fire, so they began to fry meat on fire or coals.

But it is absolutely certain that the current version first appeared in the Middle East (Iran, Libya, Iraq). A variety of shish kebab existed in medieval Russia. Whole carcasses of piglets, rabbits and birds were cooked on a spit. At the same time, the meat was called spinning and was served only on holidays in the homes of people with good incomes. Later, more effective methods of frying (in small portions) were adopted by Astrakhan and Crimean Tatars
Originally, the Turkish word "shish kebab", meaning "spit", was called finely chopped lamb cooked on coals with only the simplest spices.

Today, in Russian, shish kebabs are dishes from all kinds of meat and fish, mushrooms and vegetables fried in this way. The finished meat is served with red or white dry wine, herbs, sauce or green onions.