Also kabob. [Arab. kabāb (also in Pers. and Urdu), in same sense.]
1. An oriental dish (see the quotations); also used in India for roast meat in general. (Now always in plur.)
1698. Fryer, Acc. E. India & P., 404 (Y.). Cabob is Rostmeat on Skewers, cut in little round pieces no bigger than a Sixpence, and Ginger and Garlick put between each.
1743. R. Pococke, Egypt, in Pinkerton, Voy., XIV. 211. Cabobs, or meat rosted in small pieces, that may be eat without dividing.
1814. J. Forbes, Orient. Mem., II. 480 (Y.). I often partook with my Arabs of a dish common in Arabia called Kabob or Kab-ab.
1854. Thackeray, Newcomes, II. 242. Eats cabobs with city nabobs.
2. ‘A leg of mutton stuffed with white herrings and sweet herbs’ (Halliwell).
1690. B. E., Dict. Cant. Crew, Cabob, a Loin of Mutton Roasted with an Onyon betwixt each joint; a Turkish and Persian Dish … now used in England.
Hence Cabob v. To cook in the manner described. (Webster cites Sir T. Herbert.)
