In Turkish, “sis” means sword and “kebab” refers to meat or more specifically, lamb or mutton. The kebab, as it became known, predates the Ottoman Empire (1301-1922) though there is some debate whether the dish originated in Persia where a similar term had been in use since the Middle Ages.
Carried along the Silk Road by traders, the kebab became popular from the Mediterranean Rim to the Middle East, North Africa and Greece. In Georgia in the Caucasus Mountains the kebab became known as a shashlik, meaning skewered meat and developed into an important feature of Russian cuisine.
Over time, the kebab has developed, with variations in the meat used – pork, beef or chicken. These cubes of meat can be mixed with vegetable – onions, peppers, mushrooms or tomatoes and may also be marinated before cooking.
This set of two long, stainless steel spits are perfect for creating your kebabs, with an adjustable slide to prevent food falling off the spit during cooking.