「シシカバブ」の版間の差分

アゼルバイジャン、トルコなどの[[イスラム世界|イスラム教国]]の場合、一般的には[[羊肉]]が使われる(''kuzu şiş'')が<ref name="Ozan2013">{{en icon}}{{cite book|author=Ozcan Ozan|title=The Sultan's Kitchen: A Turkish Cookbook|url=https://books.google.com/books?id=3QHQAgAAQBAJ&pg=PT146|date=13 December 2013|publisher=Tuttle Publishing|isbn=978-1-4629-0639-0|pages=146–}}</ref>、[[牛肉]]や[[仔牛肉]](''dana şiş'')、[[メカジキ]](''kılıç şiş'')<ref name="Sheraton2015">{{en icon}}{{cite book|author=Mimi Sheraton|title=1,000 Foods To Eat Before You Die: A Food Lover's Life List|url=https://books.google.com/books?id=1f-lAwAAQBAJ&pg=PT1090|date=13 January 2015|publisher=Workman Publishing Company|isbn=978-0-7611-8306-8|pages=1090–}}</ref>、[[鶏肉]](''tavuk şiş'')を使ったものもある。[[トルコ]]では、シシュケバブとそれに添える野菜は通常同じ串でなく別々に焼かれる<ref name="Raichlen2008">{{en icon}}{{cite book|author=Steven Raichlen|title=The Barbecue! Bible 10th Anniversary Edition|url=https://books.google.com/books?id=kibIQBCGmmwC&pg=PA214|date=28 May 2008|publisher=Workman Publishing Company|isbn=978-0-7611-5957-5|pages=214–}}</ref>。