Shishkebek

The Broke BackpackerShishkebek is a type of Kyrgyz liver shish kebab. This dish first appears in the Orkhon-Yenisei writings of the 5th-8th centuries. Today, shishkebek is made by marinating young animal meat (rather than liver) in onions, and the more onions used, the juicier the kebabs!

The most flavorful shishkebek is made by frying the meat on grape or raspberry twigs. If such firewood is not available, oak, linden, apple, cherry, or apricot twigs are substituted. Conifer branches are the only type of firewood that cannot be used because spruce, fir, and pine impart an unpleasant flavor to the meat. While cooking, shishkebek should be turned frequently. While cooking, shishkebek should be turned frequently.

When the kebabs are done, they are served with vinegar, onions, and salad.