Meat skewer
The term meat skewer refers to pieces of meat placed on wooden or metal skewers that are cooked in this form. A distinction is made between simple meat skewers ( e.g. shashlik ) and mechanical rotisseries ( e.g. gyros ).
The French term brochette denotes both the tool and the dish.
The variant of the dish, which is served with pieces of meat lined up on skewers and other ingredients such as onions and paprika , has some potential pitfalls when consumed and is considered in etiquette books such as lobster , roast chicken and spaghetti as a " difficult dish " where you run the risk of to stain or even injure oneself and others when they are consumed. It is recommended to lift the skewer at the wider end with one hand and carefully slide the pieces, starting with the bottom, over the tip of the skewer onto the plate. Trying to put the fork at the top to push everything onto the plate at the same time is just as discouraged as taking the skewer in both hands and gnawing it off. The former carries high risks, the latter is considered improper.
variants
- Arrosticini : grilled meat skewers from Abruzzo
- Chicken skewers : Indonesia / Netherlands
- Kabab Barg / Koobideh : national dish of Iran
- Pincho moruno : Spanish for "mason spit"
- Ražnjići : Name for grilled meat skewers in Serbo-Croatian-speaking areas
- Satay : a grill dish that originated in Indonesia
- Shish kebab : traditional skewer from Turkish and Arabic cuisine
- Souvláki : put on wooden skewers and grilled over charcoal embers
- Yakitori : Japanese variant of grilled fish, meat and vegetable skewers
Web links
Individual evidence
- ^ New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed April 6, 2019]).
- ↑ Iris Hammelmann: Das große Knigge-Lexikon , Compact Verlag , Munich 2008, p. 90