Many people who are unfamiliar with history have the idea that shish kebab is some kind of special dish of the peoples of the Caucasus, peculiar only to them. This is completely wrong. Exactly the same shish kebab can be found in many peoples of the world.. It is pointless to look for the country where the kebab first appeared. Even ancient people, having learned how to make fire, ate meat cooked on a bonfire. But, after all, it is considered that the homeland of this dish is the East: Iran, Iraq, Lebanon, the Caucasus… Maybe it is thanks to the eastern traditions of cooking meat, this dish turned out to be so fragrant and juicy. Now almost any meat cooked on coals is called a shish kebab, but the similarities between shish kebabs and barbecue are about the same as between lezginka and American country, although in both cases the theme seems to be folk. If a barbecue is a child of the mountains, then a barbecue is a child of the prairies. Hence the different attitude to the arrangement of the hearth. And although over time the preparation of shish kebab turned into a peaceful scenario for family picnics, the techniques of cooking meat on fire multiplied, as well as marinades including a variety of spices and spices. In turn, the DJANFOOD trademark offers a mixture of spices ”For kebabs“ with an original composition of seasonings.