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Shashlik, or shashlyck (Russian: шашлык shashlyk pronunciation ⓘ), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab.It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, [1] [2] and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in former Soviet Union ...
Kabāb-e Barg (Persian: کباب برگ, Kabāb-e Barg; literally "Leaf Kebab") is a Persian style barbecued and marinated lamb, chicken or beef kabab dish. [1] The main ingredients of Kabab-e Barg are beef tenderloin , lamb sirloin, or less commonly chicken breast, along with onions and olive oil.
[35] [36] In Turkey, shish kebab does not normally contain vegetables, though they may be cooked on a separate skewer. [37] It can be prepared with lamb, beef, chicken, or fish, but pork is not used. The Pontian Greeks made a dish similar to shish kebabs, although theirs were cooked in a saucepan. [38] [39]
Shish kebab with (orzo pilaf), onions with sumac, a grilled pepper, a grilled slice of tomato, and rucula leaves. Shish kebab or shish kebap is a popular meal of skewered and grilled cubes of meat. [1] It can be found in Mediterranean cuisine. [2] It is one of the many types of kebab, a range of meat dishes originating in the Middle East.
Marinated, cubed meat (usually lamb) is skewered and cooked by braaing (barbecued) shish kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.
Patta Tikka is a traditional delicacy from Khyber Pakhtunkhwa (KPK), Pakistan. It is a unique dish where marinated chunks of meat/ liver, often beef or lamb, are wrapped in fat (locally referred to as "patta") and grilled over a charcoal flame. Tender chunks of beef or lamb are used, preferably with a good fat-to-meat ratio.