A Turkish dish in which meat (typically seasoned lamb or mutton, but alternatively chicken or perhaps beef) is grilled on a revolving vertical spit; when cooked, the meat is sliced off and served with fresh vegetables in pita or rolled in a piece of unleavened flatbread.
A dish made of small pieces of meat, with or without vegetables, which are skewered on a wooden or metal stick and roasted in an oven or over an open fire.
A crystal structure consisting of a central spine (the shish) and disks or lumps growing out from it (the kebab).