Shishka-Peeps awaiting their fate.

I’m finding that cooking with Peeps® has an inherent violence I had not anticipated.  In fact, working with Peeps requires a hard heart in that there are many beheadings and skewerings in order to create brilliant Peeps recipes. And the Peeps themselves are a violent race as you may have noticed — peep for a peep and all that. Shishka-Peeps is yet another case in point (as are Medieval Peeps on a Pike and Swedish Peepballs).

“From whence did this dish originate?” you may ask. “Shish” is Turkish for “skewer,” “Peeps” is Turkish for “Peeps,”  and “ka” is crow for “Hey Helen!” This Middle-Eastern dish spawns from the nomadic warrior Peeps of the ancient Arab world who would stab various meats, vegetables and themselves with their swords and cook it all on an open fire in the desert. Keeping in the cuteness spirit, the traditional meat is lamb (have you seen those baby sheeps? SO adorable! No wonder people want to eat them.) but any ol’ meat will do. Even vegans have been known to roast some tofu on the spit.

Versatile, colorful, and darned yummy, Shishka Peeps are the perfect BBQ fare for the international diner. Not unlike the tortilla, every culture has some form of shish dish (Shishka-Peeps being the most common of course.) — satay, kushiyaki, yakitori, suya, etc. So for your next outdoor eat fest consider Shishka-Peeps while chug-a-lugging a keg or two and watch the vomit fly.

Recipe:

Really? You need directions? Look at the photo and figure it out.