What is in a doner kebab?

Question

I really fancy one but when im eating it i always wonder what the h**l it is im eating!

Answer 1

Elephant meat, salad and sauce in a pitta bread.  Its a well known fact that the vertical slab of meat turning slowly in the corner is an elephants leg.

Answer 2

Soya

Answer 3

That is a question best not answered especially if you like them.

Answer 4

IT is the late-night snack of choice for many revellers - but a doner kebab can be packed with dangerous bacteria A report found the E Coli bug lurking among the mysterious meat, salad and sauce in many takeaways.

A team of researchers went undercover to investigate the snack, which has become so much of a staple in the British diet that comedian Harry Enfield created a kebab-selling character, Stavros.

A spokesman said: "Not even chilli sauce could mask the shocking contents we found in the average kebab.'

Researchers teamed up with Dr Tom Ryan, of the Royal School of Pharmacy.

After buying snacks from a random selection of fast-food restaurants, the grub was sent direct to a laboratory for tests.

Many of the post-pub bites were filled with bone, teeth, fingerprints and hair.

Tests on the doner kebabs revealed the E Coli bacteria.

Dr Ryan said: "E Coli causes abdominal cramps and diarrhoea. It occurs in uncooked and re-heated meat."

The experts also found that a kebab with all the dressings typically contains three times the fat of a Big Mac burger.

Fried chicken contained the bacterium staphylococcus aureos.

Dr Ryan wrote: "That is passed on from human skin and is likely to cause diarrhoea or induce vomiting."

Traces of bone were found in meat pies.

The doctor claimed: "I wouldn't have been surprised if there were a few trotters in there as well."

Burgers purchased at chain restaurants contained traces of bones and teeth.

Taflan Dikec, president of the National Association of Kebab Shops, said: "A doner roasting machine generates 350C of heat to cook kebabs.

"We believe this is enough to make kebabs one of the safest takeaway foods."

Answer 5

They did a little suplement on this during Gordon Ramseys show. I think the conclusion was that a "proper" donner kebab wasnt that bad for you. Is usually made of beef or lamb methinks.

It contained bits and pieces of animals you wouldnt normally eat like neck, foot but they were ok. But thats a proper one.

Im not a fan of them though.

Answer 6

Dog food

Answer 7

hi emma a doner kebab is a delish peice of meat that you can get from ur nearest chippy (chip shop).

                   u shud try some its gorgeous

Answer 8

a kebab that mainly makes you ill! i have been to 5 different places and had one and each time i have been ill! so i stopped eating them cause i wouldnt put myself through more illness because of that cursed kebab!

Answer 9

rubbish meats and cabbage

Answer 10

It's not worth thinking about! Just add chilli sauce & enjoy! Your a long time dead!

Answer 11

A donnair is spiced beef and veal.  Its very delicious and i don't even care for veal.  Its usually served in a wrap, pita bread with tomatoes lettuce onions and a sweet sauce (if your from the east coast, Canada) or tsatsiki sauce from the west.  It is so yummy.

A kebab are chunks of beef, pork or chicken on a skewer.  The beef is marinated and usually you get two of them served with rice.  Also very yummy but not as good as a donair.

Answer 12

same as burgers - lips and ar se holes literally !

oh and not forgetting all the fly puke and that

I mean how long are those things turning around and being re-heated for ?

Answer 13

It's a turkish dish made with mutton.   Here's more:

Döner Kebab (as döner kebap in Turkish and often simply kebap, döner, doner or donner.), which literally means "turning roast" is the name given to a Turkish dish made with lamb (or mutton), beef or chicken. A version developed to suit German tastes by Turkish immigrants in Berlin has become one of the world's most popular fast food dishes. It is essentially the same dish as shawarma and gyros, possibly differing from them in the type of meat and spices used.

History:  In travelogues from the 18th century, döner kebab is described as a dish from Anatolia, consisting of mutton grilled on horizontal rotating skewers. Traditionally, it was served on a plate with rice and a hot sauce with melted butter and ground paprika.

The original form of today's döner kebab is Oltu kebab. Oltu is a small town near Erzurum, Turkey. The original form is grilled horizontally and the slices are cut thicker, after inserting a special L shaped Oltu shish along the surface. In the 19th century, the modern form was invented in Bursa. The original form is still served in many cities of Turkey.

Today, döner kebab is typically served as a kind of sandwich in pita (flat bread). This type of döner kebab has been available in Istanbul since about 1960. The döner kebab with salad and sauce served in pita, which is predominant in Germany and the rest of the world, was invented in Berlin-Kreuzberg in 1971, because the original preparation was not appealing enough to the German taste. The döner has been the most popular fast food dish in Germany since the 1980s.

Preparation of meat for döner kebabs:  The döner meat is being sliced from a rotating spit. Note the gas grill behind the spit, which is used to cook the meat.

The döner meat is being sliced from a rotating spit.

The meat used for making döner kebabs may be lamb, beef or chicken, but never pork. After the BSE crisis (mad cow disease), even fish was used. Generally a döner kebab sandwich is served with a salad made from shredded lettuce. Usually there is a choice between a hot sauce, a yoghurt sauce containing garlic and a yoghurt sauce containing herbs. Sometimes sheep's cheese (Turkish: beyaz peynir, or "white cheese") can be added.

There are two basic ways of preparing meat for döner kebabs:

    * The most common and authentic method is to stack seasoned slices of lean meat onto a vertical skewer in the shape of a cylinder. The stack is cooked by radiant heat from electric elements or gas fired infrared burners. Often meat, tomatoes, and onions are placed at the top of the stack to drip juices over the meat keeping it moist.

    * Some cheaper shops serve a combination of seasoned sliced and ground meat cooked on a grilltop as döner kebab. In Germany the amount of ground meat is not allowed to surpass 60% (Berliner Verkehrsauffassung).

There are two ways of cutting meat from the cone:

    * by using a long and very sharp knife.

    * by using an electric knife with a rotating disc blade which produces thinner pieces of meat and thus increases the number of portions obtained from a stack.

Döner kebab around the world:  Döner kebab is now widely available across Europe, mostly in the variant developed in Germany.

Germany:  In Germany, the Turkish Döner Kebab, Pita, Vegetarischer Döner, Falafel... are far more popular than hamburgers or sausages, especially with young people, who eat a "Döner" (as it is usually just called) for lunch, dinner and late at night after returning from clubs and bars (costs: between € 1 (in Berlin) and 4,50). There are different variations on the Döner Kebab, one of which is the "Kebab mit Pommes." This is similar to a normal Döner Kebab, except instead of salad, it has french fries with the meat.

Statistically, the Germans consume 200 to 300 metric tons of döner kebab per day. In 1998, they spent about €1.5 billion on döner kebab. Germany's large Turkish minority is probably the biggest reason for the widespread sale of döner kebab sandwiches there: After World War II, large numbers of Turks were invited to come to Germany as "guest workers" (Gastarbeiter), to help with the German reconstruction effort and fill an acute labor shortage caused by the loss of manpower in WWII. A certain share of these Turkish workers eventually stayed in Germany and opening small food shops and takeaways was an excellent option in terms of progressing from more menial jobs.

The packaging of the Döner itself in Germany is typically a wax paper sleeve with an image of a male cook sharpening a knife in front of a large spit.

Austria:  The recipe is mostly similar to the German variation, although mutton is rarely used and often substituted with chicken. It is an exceptionally popular snack in urban areas, and in Vienna, it's slowly superseding the local "Würstelstände", small huts selling roasted and cooked sausages. Also, Döner kebap is referred to as "Kebap", not "Döner", which is a regular source of amusement and confusion for German tourists.

Turkey:  In Turkey, the "German" döner was generally frowned upon. However, in the southern coastal areas where tourism is a major economic factor, it turned out that from the early 1990s on, German and other European tourists were demanding what they considered "real" döner, that is, the Germanized variety. Nowadays, in tourist areas, the salad-sauce-sandwich type of döner is becoming more and more widespread or even dominant. The traditional method of preparation (no minced meat, marination before grilling) and serving (as a main course with sliced pita, pilaf (of bulgur or rice), and melted butter) is still most accepted at restaurants. However, the prevailing variant sold as fast-food is known as döner sandviç or ekmek arası, a sandwich prepared with döner, a half a loaf of bread (not pita) and a salad (with tomatoes, onions, lettuce, and pickles) but no dressing.

Döner kebab served in a partitioned tray.

United Kingdom and Republic of Ireland:  The döner kebab (usually doner kebab; sometimes donner kebab; the Arabic name "shawarma" is also commonly used) with salad and sauce is also a very popular dish in both the United Kingdom and Republic of Ireland. The typical kebab supplier (known as "kebab shops") in the UK will offer hot chilli sauce, a barbecue sauce, and garlic yoghurt-style sauce (the most common), though a mint sauce similar to raita is also common. Usually, a customer can ask for a mild, a medium or a hot sauce, but it is not made clear what the ingredients are. Kebabs are often eaten as take-away food on the way home after a night out. Kebabs are very much part of the Friday and Saturday night culture in the UK rather than breakfast or lunchtime food. There are several common ways in which döner kebabs are served in the UK:

    * Wrapped in pita bread

    * On naan bread

    * Served in a partitioned tray with separate areas for salad and meat

    * Served as a dish of "doner meat and chips", typically including neither bread nor salad

UK doner kebab often uses a different mixture of spices, because immigrants from Cyprus operate a major proportion of the takeaways. Menus typically offer doner, shish (lamb and chicken) and kofte kebabs, with a 'special' including portions of each with bread and chips. "Doner meat" is often also offered as a pizza or burger topping in such establishments. The part of the animal used to produce the meat is not generally made clear; consequently, there are a lot of myths and jokes flying around as to the source.

In Dublin, Ireland, increasing numbers of Turkish and other immigrants from Asia Minor have led to something of an explosion in the number of late-night kebab eateries, hugely popular with party-goers and evening revellers in the vibrant city centre.

France:  The menu of a typical kebab shop in France details the options: beef, chicken, fish, falafel or sausage are all available, for around €4 at the time this picture was taken. A complete dish served on a plate without the bread costs €7.

Enlarge

The menu of a typical kebab shop in France details the options: beef, chicken, fish, falafel or sausage are all available, for around €4 at the time this picture was taken. A complete dish served on a plate without the bread costs €7.

Kebabs are, along with pizza and hamburgers, one of the few widely available fast foods, and probably the cheapest. Most kebab shops (themselves known simply as kebabs) are run by some of the many Turkish immigrants in France. The basic kebab consists of Turkish bread stuffed with grilled beef shavings, onions and lettuce, with a choice of sauce from sauce blanche (yoghurt sauce with garlic and herbs), harissa (spicy red sauce originally from Tunisia), ketchup, or several others. Very frequently kebabs are served with chips, often stuffed into the bread itself. Other variations include turkey or chicken, fish, falafel or sausage, and replacing the Turkish bread with pita bread.

Australia:  In Australia, kebabs are also very popular and are perceived as a healthier alternative to McDonald's or KFC, due to immigration from Greece, Turkey, former Yugoslavia, and Lebanon. Kebabs are usually served in pita bread, rather than in a sandwich. Australian States with a larger Greek population than Middle Eastern refer to kebabs variously as souvlaki, gyros or yiros. Kebabs often include a fried egg in Western Australia. Meat (beef or lamb) and chicken kebabs can be easily found in Sydney where most suburbs have take-away shops that offer them. They are commonly served with cheese and a salad consisting of lettuce, tomato, onion, and tabouli on pita bread (also known locally as 'Lebanese bread'). The most commonly used sauces are tomato sauce (ketchup), barbeque (BBQ) sauce, hummus (made with chickpeas), garlic sauce and chilli or sweet chilli sauce. Doner kebabs in Sydney can be served with all the ingredients placed onto or next to the pita bread on a plate, or more commonly, with the ingredients rolled into the pita bread in the form of a 'wrap'. There are two primary ways to serve the wrapped version, it can be toasted once it's been wrapped, which has the effect of melting the cheese (if any) and baking the bread so that it hardens and becomes crisp, the alternative is just serving it without toasting. An additional form is predominant in Canberra, the nation's capital, where the bread with filling is passed underneath a grill for a minute. The sandwich is then wrapped in paper to stop the filling from falling out and usually placed in a foil/paper sleeve. In Brisbane Kebabs are influenced most strongly by the Lebanese variation.

Shops or vans selling kebabs are colloqually referred to as "Kebaberies" in some parts of Australia.

Kebab meat is also found as a pizza topping in the western suburbs (such as Penrith) of Sydney, along with the usual pizza toppings.

Finland:  In Finland, kebabs have gained a lot of popularity since Turkish immigrants have opened restaurants and imported their own traditional food. The popularity can be noticed in everyday life, especially in larger cities. Kebab foods are generally regarded as fast-food, often served in late-night restaurants also serving pizza. There are at least 908 currently active restaurants that serve kebab foods[1] in Finland. Beef is dominantly used instead of lamb due to the fact that Finns are familiar with the taste and consume beef significantly more than lamb which also means that it is cheaper and has good availability. Some döners can be a mix of lamb and beef.

Popular serving methods and dishes include (but not limited to):

    * Rullakebab (lit. "roll kebab") consists of kebab meat, tomatoes, pickles, cucumbers and shredded cabbage or salad, mayonnaise based sauce, a tomato based spicy sauce all rolled up in a thin pizza crust. A standard sized rullakebab can weigh up to one kilogram. A larger version is almost always called tuplarulla (double-roll), which is identical to rullakebab, but with an extra quantity of meat. Jalapeño peppers are sometimes served with the meal, though usually the chilies are of the Turkish variety .

    * Kebab riisillä (kebab with rice) and kebab ranskalaisilla (kebab with French fries) kebab and rice or French fries served on a plate and often accompanied by salad dressing (mayonnaise and/or anything hot). Salad is a common condiment.

    * Kebabpizza (kebab pizza) pizza with kebab and hot ingredients such as jalapeño or Turkish chilies as toppings. Other ingredients include pickles, salami and tomatoes.

    * Pitakebab (pita kebab) (or simply kebab on the menu) similar to the traditional pita kebab served in many other countries.

Canada:  A variation on the döner kebab known as a Donair was introduced in Halifax, Nova Scotia, Canada in the early 1970s. A restaurant called King of Donair claims to have been the first to serve this version in 1973.

The meat in this version of the döner kebab (Halifax donair, as it is sometimes referred to) is sliced from a loaf cooked on a vertical spit, made from a combination of ground beef, flour or bread crumbs, and various spices, while the sauce is made from evaporated milk, sugar, vinegar, and sometimes garlic. The meat and sauce are served rolled in pita bread with diced tomato and onion. This version is generally so packed with ingredients, that the pita is almost there for ceremonial purposes; the pita of any true Haligonian donair will be so soaked in sauce that attempts to pick it up will be fruitless.

This version of the donair is very popular across Canada, with many fast food pizza restaurants also featuring donairs on the menu. Many of them also offer a donair pizza featuring all of the donair ingredients served on a pizza crust. Donair subs are also not uncommon. Halifax, in particular, seems to take a certain pride in the donair as its own defining fast food. There are long lines to buy them at 3:30 A.M., after the bars close. The donair sauce on its own used to be provided for free though due to it gaining popularity it is often provided for a small fee with garlic bread or as a pizza topping (e.g., Barbecue chicken pizza with donair sauce) by Halifax pizza restaurants — even local franchises of chains not based in Halifax.

Japan:  Döner kebabs are also starting to be seen in Japan, where they are known as doneru kebabu. They are predominantly sold from parked vans. Döner kebabs have been adjusted to suit Japanese tastes; the salad is usually omitted in favour of shredded cabbage, and the sauce is composed primarily of mayonnaise.

Also of note is the fact that employees of döner kebab stands (along with those of Indian restaurants) are among the most visible non-Asian, non-European immigrants in Japan. This phenomenon has only become prevalent in the last five years, and is perhaps indicative of changing attitudes towards foreigners.

Switzerland:  Doner can be found in cities across Switzerland, including Zurich and Basel. Of particular interest are the Döner stands in the Zurich old town.

China:  In western China, especially Xinjiang, due to Turkish influence. Doner kebabs is a region specialty and it gradually spreaded to elsewhere in China.

Other:  In Western countries, döner kebabs are a very popular late-night dish as their stores tend to open late and cater for people who are going out.

Answer 14

horse meat, you don,t know what meat they use in doners i,ve heard it could be horse meat!

Answer 15

a donner kebab is just prosessed lamb meat on a skewer thats been cooked really slowlyin a pitta bread.

Answer 16

The meat used for making döner kebabs may be lamb, beef or chicken, but never pork. After the BSE crisis (mad cow disease), even fish was used. Generally a döner kebab sandwich is served with a salad made from shredded lettuce. Usually there is a choice between a hot sauce, a yoghurt sauce containing garlic and a yoghurt sauce containing herbs

Answer 17

You really do not want to know!!!!!!