Döner Kebap

Döner kebap, also known as simply “döner” or “doner kebab,” is a popular Turkish dish that has gained worldwide popularity. It consists of seasoned meat (typically beef, lamb, or chicken) that is stacked in a cone-like shape on a vertical rotisserie. The meat is cooked slowly as it rotates, allowing the outer layers to be sliced and served as needed.

Here’s a brief overview of how döner kebap is prepared and served:

1. Meat Preparation: The meat is usually marinated with a mixture of spices, herbs, and sometimes yogurt to enhance its flavor and tenderness. Common seasonings include garlic, paprika, cumin, and oregano.
2. Stacking: The marinated meat is then stacked in layers on a vertical skewer. It’s essential to maintain the cone shape to ensure even cooking. The meat is typically layered with slices of fat to keep it moist and flavorful.
3. Cooking: The stacked meat rotates on a vertical rotisserie, and it is cooked by direct heat, usually from gas burners or electric elements. As the outer layer cooks and crisps, it is shaved off using a sharp knife or blade. The cooked slices of meat are tender, flavorful, and often slightly charred.
4. Serving: Döner kebap is commonly served in various ways. The most traditional way is to stuff the sliced meat into a flatbread or pita along with vegetables like tomatoes, cucumbers, onions, and lettuce. It’s often drizzled with yogurt-based sauces or tahini and sometimes topped with hot sauce for extra flavor. You can also find döner served on a plate with rice or in a durum, which is a wrap made from a thin flatbread.
5. Accompaniments: Döner kebap is often accompanied by side dishes like pickles, french fries, or a simple salad.

While döner kebap is a Turkish creation, it has become popular worldwide and has many regional variations. In some countries, it is known as shawarma, gyro, or kebab. It’s a convenient and delicious street food that can be found in many countries, often with local variations in seasoning and serving style.