The word kebab has been accepted in the American lexicon as meaning “something on skewers.” Thus people speak of “lamb kebabs” or “beef kebabs” or whatever kebabs, and in origin this is incorrect. Kebab is the Turkish word for meat. Shish is the Turkish word for skewer and, thus, more properly one should speak of lamb shish, beef shish, or whatever.
Every bit as good as meats on skewers are fish and shellfish. The important point about skewered things is that they be marinated briefly before broiling. The best of all marinades is a French mixture made with oil and lemon juice, lime juice, or vinegar, plus whatever seasonings one desires.
Here is an excellent recipe for shrimp on skewers, and it illustrates the versatility of the marinade. If you have no taste for shrimp, use
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