Providing the best of international skewers, using natural & organic ingredients.
Conceivably the oldest form of cooking, it's easy to imagine our early ancestors skewering meat on a stick to avoid getting their hand too close to the camp fire. While born out of necessity, meat on a stick, as we know it today, has become a popular street food throughout the world, providing a convenient way of eating small morsels of meat with one’s fingers.
Perhaps the most well-known of skewers is the Kebab, taken from the Persian word "Kabap" meaning "fry". According to tradition, the Kabap was invented by medieval Persian soldiers who used their swords to grill meat over open-field fires. Its origin may have been due to its eco friendliness in an area with limited forestation, and therefore fuel, to cook larger pieces of meat. In Turkey’s Ottoman Empire, the dish would come to be known as “Sis Kebab” meaning “sword meat”.
The kebab soon made its way into the hearts of the Greek, who would sometimes add chunks of vegetables, like onion, tomato and peppers. The Souvlaki, as they called it, was usually served in Pita bread with garnish and sauce, or as part of a dinner plate.
The kebab would also travel eastward through Pakistan and India acquiring a unique blend of exotic spices; south eastward where the famous downsized skewer known as the Satay, often served with a peanut sauce, was born; and north eastward through Central and Eastern Europe where the Shashlyk, reaching as far as Moscow, would be kept in a high-acidity marinade to impart tenderness and flavour.
In France, the skewered meat known as en Brochette would sometimes be dipped in a pot of hot oil; while Brochettes in French-speaking Africa, and Suya in West Africa, were given another kind of hot treatment, marinated in a fiery chilli sauce or spice rub.
Japan would also stake its claim to skewered food with none other than the Yakitori, which began as a delicacy referring to ‘grilled chicken’. As meat became more common due to overseas influence, the Yakitori popularised as a street food, referring to skewered meat in general, and specifically among working class commuters who would stop into a Yakitoriya after work.