Skewer
121shish kebab — /ˈʃɪʃ kəbæb / (say shish kuhbab) noun a dish consisting of cubes of meat, marinated, and grilled on a skewer, often with onion, tomato, green pepper, etc. Also, kebab, kabab, kabob, cabob. {modern Turkish şiş kebabi, from şiş skewer + kebab roast …
122spiedino — ˌspēəˈdē(ˌ)nō noun (plural spiedini (ˌ)nē) Etymology: Italian, literally, skewer, diminutive of spiedo spit, spear, from Old French espiet spear, of Germanic origin; akin to Old High German spioz spear, Old Norse spjōt : a dish of meat rolled… …
123shish-kebab — /shish keuh bob /, v., shish kebabbed, shish kebabbing. v.i. 1. to broil or roast food on a skewer. v.t. 2. to broil or roast (food) on a skewer …
124skew|er — «SKYOO uhr», noun, verb. –n. 1. a long pin of wood or metal stuck through meat to hold it together while it is cooking. 2. something shaped or used like a long pin. –v.t. 1. to fasten with a skewer or skewers: »I…jammed the hat on my head and… …
125Atelets sauce — A te*lets sauceor ||Sauce aux hatelets Sauce aux ha te*lets [F. h[^a]telet skewer.] A sauce (such as egg and bread crumbs) used for covering bits of meat, small birds, or fish, strung on skewers for frying. [Webster 1913 Suppl.] || …
126attelet — n. 1. [fr. L. hasta, rod, staff.] (Cooking) a type of skewer with an ornamental handle which is used for holding foods for presentation at the table, but not while cooking. [formerly spelled {hatelet}] Larousse Gastronomique [PJC] …
127Brochette — Bro chette (br[ o] sh[e^]t ), n. [F., dim. of broche. See {Broach}, n.] (Cookery) A small spit or skewer. [1913 Webster] {En bro chette } ([aum]n) [F.], on a brochette; skewered. [Webster 1913 Suppl.] || …
128Cabob — Ca*bob , n. [Hindi kab[=a]b] [Now more commonly spelled {kabob}.] 1. A small piece of mutton or other meat roasted on a skewer; so called in Turkey and Persia. [Also spelled {kebab}, {kebob}, or {kabab}.] [1913 Webster] 2. A leg of mutton roasted …
