This grilled, skewered steak dish has its roots in Turkey, but is popular across the Middle East, with mouth-watering variations across the world. One notable rendition are doner kebabs, which while also delicious and popular, are cooked on a vertical spit rather than being skewered and grilled over charcoal like shish kebabs. 

The history of shish kebabs traces back centuries, with evidence of skewered meat in Turkey as early as the 9th century B.C. For the ultimate shish kabob, the meat is typically marinated in olive oil, lemon juice, and a range of spices and skewered along with vegetables like eggplant, onion, and tomato.

This dish lends itself well to customization, as you can easily utilize any vegetables you have on hand that can be skewered and grilled, as well as any number of cuts of steak or even other types of meat. The end result is appetizing, garlicky, and satisfying, especially when served with Turkish hayadari, a herby yogurt-feta sauce, and white rice on the side.