Doner Kebab

Doner kebab, a culinary delight originating from the Middle East, has become a globally cherished street, restaurant and takeaway food. This savoury product features succulent layers of seasoned meat, typically lamb or beef or a combination of these, skewered and slowly roasted on a vertical rotisserie. The result is a mouthwatering symphony of flavors and textures. The term "doner kebab" translates to "rotating kebab" in Turkish, reflecting the cooking method used to prepare the dish.

The traditional meat used for doner kebab is lamb, but variations may also include beef or a mixture of meats. The meat is seasoned with a blend of spices and herbs. The seasoned meat is stacked onto a vertical rotisserie, forming a large, cone-shaped structure. As the spit rotates, the outer layer of the meat is slowly cooked by heat elements or open flames. The result is succulent, flavourful meat with a crispy exterior.

Doner kebab is commonly served as slices of the cooked meat, often wrapped in a flatbread such as pita, lavash or lebanese bread. It can also be served on a plate with accompaniments. Doner kebab is typically garnished with a variety of fresh ingredients, including shredded lettuce, tomatoes, onions, tabouli and cheese. Additionally, sauces like tahini, tzatziki, or a spiced yogurt sauce may be drizzled over the meat.

While the classic doner kebab is associated with the Middle East, variations of this dish can be found worldwide. Doner kebab's popularity has led to various interpretations and adaptations, making it a versatile and globally enjoyed dish. Whether enjoyed in a sandwich, wrap, or on a plate, doner kebab continues to be a beloved culinary experience.