Who has never heard of shish kebab? In Turkish, shish kebab, literally means “gobbets of meat roasted on a spit or skewers.” Probably the most famous preparation for grilled lamb, there seems to be countless recipes. It is said that shish kebab was born over the open field fires of the soldiers of the Turkic tribes that first invaded Anatolia, who used their swords to grill meat, as they pushed west from their homelands in Central Asia. Given the obvious simplicity of spit-roasting meat over a fire, I suspect its genesis is earlier. There is iconographical evidence of Byzantine Greeks cooking shish kebabs. But surely the descriptions of skewering strips of meat for broiling in Homer’s Odyssey must count for an early shish kebab. In the Arab world, the same preparation is called shish kabab or lahm mishwy (grilled meat). The true shish kebabs are pieces of marinated lamb affixed to flat or four-sided bladed metal skewer...
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