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Skewered meat dish
Answer for the clue "Skewered meat dish ", 5 letters:
kebab
Alternative clues for the word kebab
Word definitions for kebab in dictionaries
Wikipedia
Word definitions in Wikipedia
Kebab (also American kabob ) is a term in English for several types of food. The word originated in the Middle East and is also common in other languages worldwide, with numerous spellings and variants. It has different definitions in different varieties ...
The Collaborative International Dictionary
Word definitions in The Collaborative International Dictionary
kebab \kebab\, kebob \kebob\, n. See kabab and kabob .
Usage examples of kebab.
Turkish coffee and smoking the chicha, then past the gargotes, where the aroma of kebabs and kefta wafted into the street.
They feasted on thick steaks cut from the long back strips of the eland, and kebabs of kidney, liver and fat grilled over the coals.
On a work surface in the tiny kitchenette, Suttle found a half-eaten kebab and chips in a nest of stained newsprint.
Locals came here to enjoy simple meals of basmati rice, kebabs or curried lamb.
Frank, striving desperately for something to say, ordered shashlik, kebabs, and Turkish delight.
They both had shashlik, chunks of seasoned lamb grilled on a skewer, like Turkish shish kebab.
Midway through the evening Yasmeena thought she would fall down in the middle of the room and send her tray, laden with chicken biriani and mutton vindaloo and boti kebabs and schooners of lager, spewing across the floor.
On Western, that meant kebabs and falafel and charcoal fumes that leaked to the sidewalk.
They served great shish kebab, fragrant hunks of flamebroiled marinated lamb, which went even better with a dish of rice and pignolias on the side.
They served great shish kebab, fragrant hunks of flame-broiled marinated lamb, which went even better with a dish of rice and pignolias on the side.
I bought an evening paper and a few take-out kebabs to relish alongside my coffee and toast.
Tom insisted they must be true to their calling and insisted on marinating kebabs when others would have been content with burned sausages.
Every now and again the man gets up from the table and walks to the coal fire where two kebabs cook on the flames.
They were Bruneian Chinese, toting wicker baskets stuffed with garden-fresh produce, and little lacquered lunchboxes with satay shish kebabs and hot shrimp paste.
It was then that the process really began that would lead to such dishes as lorne sausage shami kebab, rabbit masala, fruit pudding chaat, skink aloo, porridge tarka, shell pie aloo gobi, kipper bhoona, chips pea pulao, whelk poori and marmalade kulfi, and I think the world is a better place for all of them.