Rindfleisch Kebab vom Grill

Beef kebab from the Grill, with a spicy marinade and plums wrapped in bacon – a real treat for the taste buds. Everything is easy to prepare, so all you have to do on the night is pop them on the barbecue.

The word ‘kebab’ has ancient origins. It was popularized in the West by the Turks and refers to a range of grilled and fried meat dishes that can be prepared on skewers, including stews, meatballs and many other variations.

Although the term “kebab” or “shashlik” is sometimes used in German as a culinary term referring to any type of small pieces of meat cooked on a skewer, “kebab” is primarily associated with a variety of meat dishes that originated in Persia and Anatolia.

In Ibn Sayyar al-Warraq’s 10th-century Baghdad cookbook, *Kitab al-Tabikh*, there are descriptions of “kabāb” as minced meat that is either fried in a pan or grilled over a fire. This cuisine spread worldwide alongside Muslim influence. According to Ibn Battuta, a traveler from the Maghreb, kebab was served in royal courts during the Sultanate of Delhi (1206–1526), and even the common people enjoyed it for breakfast with naan.

Kebab dishes have been adopted and incorporated into local culinary traditions and innovations, ranging from the now ubiquitous döner kebab fast food to the many variations of shashlik, such as the satays of Southeast Asia. (from Wikipedia)

This recipe is participating in the blog event hosted by Zorra from Kochtopf, with the theme “Everything About the Grill,” which is being organized by Tanja from Schlundis.