Some scholars assert that it is itself a Persian loanword from sikh,[citation needed] others say that it comes from the root "sı" in old Turkish meaning "to cut".

Common marinades are based upon yogurt and lemon juice or tomato puree, though there are other variations.

The Turkish cuisine version is generally served with rice, yogurt, cucumber salad and skewer-grilled vegetables.

The Syrian and Lebanese version is usually served with toum (a garlic paste sauce), hummus and tabbouleh.

The sandwich version comes generally in a flatbread or as a dürüm, and frequently accompanied by lettuce, tomatoes, and pickled turnips.