There’s nothing more Turkish than a Doner Kebab

The archetypal Doner Kebab is a Turkish dish made of meat cooked on a vertical rotisserie, normally lamb but sometimes beef or chicken. The sliced meat may be served wrapped or as a sandwich instead of being served on a plate. As far as Turkish fast food is concerned, the doner kebab ranks as the number one dirty treat!

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While the doner kebab is a common fast-food item in Turkey, it has also spread throughout Europe and Australia, and also now eaten voraciously in Japan and South Korea. In the Middle-East, shawarma is very similar to the doner kebab, although this refers only to the vertical roast, rather than the sandwich form.

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There are many ways of serving the doner kebab, but two of the most popular methods are with durum (like a wrap) or in a long hotdog-like bread roll called Ekmekarasi. Tombik pide is another way of serving doner kebab, and this is like a burger bap. Of course, the meat can be served on its own, straight off the vertical spit, without the need for bread or wraps.

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My first taste of the classic doner was in Istanbul’s Grand Bazaar. I paid around 4TL for the treat, and it was an amazing meal! From then on, I have been hooked on this kebab (albeit not every day!) and when you add the tomato, onions, and other ingredients in the durum or pide then it just creates a concoction of flavourful pizzazz that leaves a lasting impression.

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6 thoughts on “There’s nothing more Turkish than a Doner Kebab

    1. I have yet to find a decent Shawarma/Doner kebab place in the UK. It seems it’s all cold/stale meat with too chewy a texture. Turkey must have the best, it’s always a joy to eat a doner – and they’re so cheap!

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