Meat-on-a-stick has made its way into nearly every culture

As the world’s oldest form of barbecue, meat-on-a-stick has made its way into nearly every culture. 

In Japan, it’s yakitori. In France, brochettes. Asian menus serve satay and Spanish prepare pinchos morunos. Armenians offer shashlik and Turkish delight us with shish-kebabs.

According to “A Mediterranean Feast” by Clifford A. Wright, the origin of skewer-roasting ties back to the Turkish history of nomadic and semi-nomadic life when cooking on-the-go over open-field fires was common.

With today’s hectic schedules, it makes sense to turn to a quick way to enjoy a meal. Making skewers fits perfectly with summer grilling season.

What I like most about kabobs is everything is cut into bite-size chunks, so cooking is quick and simple. Skewers can be prepped in advance and nobody has to be stuck standing over a hot grill, so the chef can relax a little, too.