Who invented the kebab? What kind of people are we obliged to thank for the idea of a way to improve the taste of meat? Searching for the state or country in which barbecue first appeared is a futile occupation. Even ancient peoples, having learned to get fire, tasted beef cooked at the stake. Several centuries ago, brave warriors fried meat (mainly beef) on swords.
Shish kebab historical facts
Shish kebab is called “khorovats” in Armenia, and “kebab” in Azerbaijan. In Turkey, the dish is called "fig kebab." And in the Mediterranean countries, meat roast is a delicacy resembling cutlets with a lot of mint. They are strung on wooden sticks and baked on coals. In America, “twisted” dishes were transformed into “overturned” ones. Americans cook beef on a grid in broilers called barbecue. But, where did the kebabs come up with?
Small pieces of pickled mutton are cooked on fire or on charcoal in numerous states, starting from Afghanistan and up to the Land of the Rising Sun.
In French-speaking Africa they are called "brochettes". Since this state is, for the most part, a desert, shrubs and axle trees go to barbecue coals. Such coals give enough heat, and also burn and emit fragrant smoke for a very long time.
In some regions of Africa, indigenous people grill barbecue from the liver. Pieces of heart, liver and kidney are strung on skewers. Then carefully salted and sprinkled with pepper. And only then they are fried on charcoal.
Barbecue Chronicle
Who invented the kebab? It is believed that the homeland of this dish is Asia - Persia (Iran), Lebanon, Iraq and the Caucasus. But to search in which particular state the tradition of cooking meat originated is useless. Therefore, we will not puzzle over who invented kebabs and which nation can be proud of its creation.
Oriental customs and the surrounding vegetation influenced the method of making beef, because this dish turned out so fragrant and tasty. Nowadays, almost every dish of beef, pork or lamb cooked on charcoal is called barbecue. But in fact, barbecue is not at all simple fried meat. Its preparation can be called a rite with instructions that are binding.
By the way, the term "kebab" in the Russian language appeared for a reason. This is the amended Crimean Tatar term “shish” - “spit”, “shishlyk” - “that which was strung on a spit”.
In Russia, such cooking of beef was called "chopped" - overturned on a spit.
Where and who came up with barbecue? In Armenia, kebab is called "Horovac", Azerbaijan represents kebab as "kebab", in Turkey it is "shish-kebab". All these names still mean one thing - pieces of meat are strung on wooden sticks, which are then baked on charcoal.
Another noteworthy name for shish kebab exists in Georgia - "mtsvadi". Here the cooking procedure is different in that the kebab is cooked on the coals of an expensive dried vine. But what kind of people came up with barbecue? To this question, of course, there can be no exact answer.
Small pieces of beef on skewers are also very common in Southeast Asia: Thailand and Malaysia, Indonesia. There is a barbecue called satay.
The origin of the barbecue
Who invented the kebabs and who began to cook them? Shish kebab is a fragrant, tasty, fragrant meat coals. Such yummy along with a glass of excellent dry wine will perfectly satisfy your hunger. This dish, spread throughout the Russian Federation and considered a Caucasian national dish, refers to the usual menu of shepherds, pastoral peoples, and, especially, residents of the highlands. But what is unusual, despite the indisputable Turkic origin of barbecue, not a single person in the Caucasus and Azerbaijan will be able to explain this term, starting from the lexicographic reserve of the style of his people.
Lamb skewers
Who invented the lamb shish kebabs? This is a difficult question, but now you will learn how to prepare lamb for cooking barbecue. This is a very demanding dish. Lamb must be young and not very fat. It’s best to take a young lamb weighing up to eight kg. Excess fat should be removed and its meat cut into small pieces. The onions are sent to a meat grinder, grinded, and then meat is poured onto them. This is done so that the lamb is saturated with onion juice. A beam cut into rings will not give any benefit to the meat. Salt and pepper are added. And then the lamb is mixed with adjika and pickled for several days.