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1914, from Armenian shish kabab, from Turkish siskebap, from sis "skewer" + kebap "roast meat."
dish of small pieces of lamb threaded on a skewer and cooked over an open fire. The name of the dish is derived from the Turkish sis, a spit or skewer, and kebab, mutton or lamb. Variants of this dish are found throughout the Balkans, the Middle East, and the Caucasus. In Greece it is called arni souvlakia, in the Caucasus shashlyk.