Doner kebab

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Doner kebab or döner kebab is a Turkish dish made of meat cooked on a vertical rotisserie. Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks. The vertical rotisserie was invented in the 19th-century Ottoman Empire, and dishes such as the Arab shawarma, Greek gyros, Greek-Canadian donair, and Mexican al pastor are derived from the rotisserie technique of this dish. The modern sandwich variant of doner kebab originated and was popularized in 1970s West Berlin by Turkish immigrants. This was recognised by the Berlin-based Association of Turkish Döner Manufacturers in Europe in 2011. The sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or filo, known as a dürüm (literally meaning roll or...

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