Spit-roasted meat called kebab came from Crimean Tatars in the 18th century, but the birthplace of barbecue is called by many countries, mainly the East. The meat on the fire had been prepared since ancient times, everywhere, and now every nation prepared it in their own way, the meat had different names.
– In Armenia, the kebab is called “khorovats” in Azerbaijan – “a kebab” in Turkish — “shish-kebab”. In America and Western countries, meat is not twirled, but flipped over, because there is so prevalent roasters BBQ. Georgian shashlik is called “mtsvadi” – small pieces of meat skewered on a vine. Mini-skewers are popular in the countries of South-East Asia as well, where they are called satay. In Korean cuisine is a dish – “orologique” – skewers of duck. And in Brazil skewers called “Suraski” in Japan – “want konnyaku”, in Moldova – “karazei”, Romania – “greater”, the Greek “souvlaki” and Madeira – “espetada”.
– Smell of the barbecue on the grill is the smell of vitamin B1.
Classic meat skewers soaked in vinegar or wine, sour milk or sparkling water, mayonnaise, ketchup, beer, berry juice, and even as Australians, in strong tea.
– First kebab in Paris was opened by Alexander Dumas, who brought the recipe from a trip to the Caucasus.
– In Japan, they prepared skewers of meat dolphins.
In Tajikistan in 2012, the brand was released, which depicts a man preparing a barbecue.
– The Japanese barbeques are not prepared on charcoal, as charcoal absorbs odors, and the inciting gives their products. Along with a barbecue people of Japan eat pickled ginger as neutralizes odors.
– The shish kebab has become part of folklore, often described in literature and in films. In 2004, in the United States, the film was released-Comedy “Kebab” directed by lance Rivera.
The longest dish is prepared in Kyiv (150 meters) and Kazan (180 meters). In Yoshkar-Ola with a heavily cooked chicken kebab, weighing 500 kg.
On Ishigaki island in Japan they made beef kebab length of 107.6 meters.