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I think yulia is right, Kebab is minced (sheep/goat) meat and shashlik or shishlik is with pieces of meat (any kind - beef or chicken as well)
I would actually go with the �skewer � option minau suggested. True, the stick itself is the skewer, but you can use the term �meat-skewer � if you do not want (or are unable) to go into the culinairy details....
Actually, in Holland we have �brochettes� which I suppose comes from French. The flavor is distinctly different from the more middle eastern kebab or shislik, more European, often with grilled sweet peppers and always with chuncks of meat rather than minced meat. (very tasty as well for a meat lover like myself)
Anyway, you �re making me hungry!! Here in the old city of Jerusalem (or just outside it actually) they sell the best kebab you can imagine!! (mmm, with big chuncks of grilled tomato and onion and heavenly, greasy, minced sheep meat bursting with flavor! aaaahhh ....)
Kebab (Arabic:
كباب
also occasionally transliterated as kebap, kabab, kebob, kabob, kibob, kebhav, kephav)
is a wide variety of meat dishes originating in southwest and south Asia, and now found worldwide. The phrase is essentially
Persian in origin and Arabic tradition has it that the dish was invented by
medieval Iranic soldiers who used their swords to grill
meat over open-field fires. Shish kebab, also Shashlik,
(in which "shish" is from Turkish şiş, pronounced /ʃiʃ/,
meaning "skewer") is a dish consisting of meat threaded on a skewer and grilled.
Any kind of meat may be used; cubes of fruit or vegetables are often threaded
on the skewer as well. Typical vegetables include eggplant,
tomato,
bell pepper,
onions,
and mushrooms.
In most dialects of North American English, the word "kebab" usually
refers to shish kebab. (from wikipedia)
