cabobn.
/kəˈbɒb/ 1. A Middle Eastern dish (see the quotations); also used in India for roast meat in general. (Now always in plural.)
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the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > meat cooked on skewer
cabob1698
kebab1813
sosatie1833
shish kebab1914
satay1917
shashlik1925
spiedie1938
shawarma1953
tikka1955
doner kebab1958
souvlaki1958
yakitori1962
1698 J. Fryer New Acct. E.-India & Persia 404 Cabob is Rostmeat on Skewers, cut in little round pieces no bigger than a Sixpence, and Ginger and Garlick put between each.
1731 J. Pitts True & Faithful Acct. Mahometans (ed. 3) iii. 24 This is called Cobbob.
1743 R. Pococke Egypt in Pinkerton Voy. XIV. 211 Cabobs, or meat rosted in small pieces, that may be eat without dividing.
1813 J. Forbes Oriental Mem. II. xvi. 480 Pilaus, stews, kabob, or kab-ab, which is meat cut into small pieces and placed on thin skewers.
1855 W. M. Thackeray Newcomes II. xxvi. 242 Eats cabobs with wealthy nabobs.
1883 H. W. V. Stuart Egypt 296 Kabobs or little disks of various meats impaled upon wooden skewers,..and brought up hissing hot.
2. ‘A leg of mutton stuffed with white herrings and sweet herbs’ (Halliwell).
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1699 B. E. New Dict. Canting Crew Cabob, a Loin of Mutton Roasted with an Onyon betwixt each joint; a Turkish and Persian Dish..now used in England.
Derivatives
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caˈbob v. to cook in the manner described. (Webster cites Sir T. Herbert.);
cabobbed adj.
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1798 T. Morton Secrets Worth Knowing i. i One of your fine kabobbed fricasees.
This entry has not yet been fully updated (first published 1888; most recently modified version published online June 2021).
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n.1698