KABOB OR KEBOB? SKEWER IT!
by Hope Pryor

Cooking with a skewer, known as (shish) kebab, kabob, cabob, shashlik, even French dishes designated en brochette--no matter how you spell it or what you call it--is one of the oldest dishes known to mankind, tracing its roots back to primitive man when he impaled pieces of meat on a stick to cook over an open fire or hot coals.

Asia and the Near East are considered the birthplaces of the kabob. With its origins deeply rooted into a multitude of nationalities, it's no wonder that the dish has so many spelling variations. The invention of the kabob was a boon to nomadic people, whose metal spears and swords also doubled as cooking equipment.

A kebab can be any combination of cubed meat, seafood, vegetables, or fruits arranged on skewers, marinated or brushed with a sauce, and then broiled or grilled. The skewer can be as simple as a green wooden stick of a camper or as elaborate as the silver-handled skewer of the gourmet. More commonly used are simple skewers made of stainless steel or packaged wooden skewers available in assorted lengths.

"Klever" Kebab Tips:

• When using wooden skewers, always soak in water for 30 minutes before using to prevent them from burning on the grill or in the broiler.
• Skewers with flat sides (rather than round) hold ingredients more securely.
• Dip a paper towel in vegetable oil and rub over metal skewers before threading the food for easy removal once cooked.
• Be sure to cut kebab ingredients into same-sized pieces for even cooking.

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