In cooking, what French term is the equivalent of shish kebab, satay, and souvlaki?
Kebab also sometimes known as "shashlik". This preparation is different from the typical Turkish shish kebab style, where vegetables are usually cooked on a separate skewer. Shish kebabs are customarily prepared in homes and restaurants, and are usually cooked on a grill or barbecue, or roasted in an oven. The word "kebab" may also be used as a general term in English to describe any similar-looking skewered food, such as brochette, satay, souvlaki, yakitori, or numerous small chunks of any type of food served on a stick. This is different from its use in the Middle East, where "shish" (Persian/Mazandarani: شیش,
Shish kebab Arabic form. Etymologist Sevan Nişanyan states that the word has the equivalent meaning of "frying/burning" with "kabābu" in the old Akkadian language, and "kbabā/כבבא" in Aramaic. The earliest literary evidence for the Turkish word as a food utensil comes from the 11th-century "Diwan Lughat al-Turk", attributed to Mahmud of Kashgar. He defines shish as both a skewer and "tool for arranging noodles" ("minzam tutmaj"), though he is unique in this regard as all subsequent known historical references to "shish" define it as a skewer. The term 'shish kebab' had its first literary publication in English in 1914 in the novel