Doner Kebabs!

[BeeGeenie]

So wait, that's what a Doner Kebab is? We actually have those in the US, but they're called Gyros (pronounced euro like the currency, not gyro as in gyroscope). It's something you get from Greek restaurants, although I understand Greek and Turkish food is very similar.

Doner Kebab is lamb though, Gyros is pork.

Where'd you get that idea? I've never heard of a gyro made of anything but lamb.

Edit: Looks like it depends on the country in question. In the US, they're almost always made out of lamb or a blend of lamb and beef. In the rest of the world, if it's called a gyro and not a kebab or shawarma[footnote]interestingly enough, all three names can apparently refer to the same thing depending on what part of the world you're in[/footnote], it's more likely to be made out of pork, chicken, or veal.

When it's made with veal/lamb, I think it loses the name Gyros. Afaik only pork and sometimes chicken can carry the name Gyros.

Guys, let's not fight over the glory of the Doner Kebab. In America, we usually use the Greek word (because in the past we had a lot more Greek immigrants than Turkish); in Europe, they usually use the more common Turkish word. The farther east you go, the more likely they'll call it shawarma.
It's just that simple: Regional dialects and immigration patterns... and secret family recipes.

I've never eaten a Gyro or a Kebab that wasn't made with some lamb, because lamb is awesome. I wish Americans ate more of it, although the fact that Americans don't eat much lamb may explain some of the confusion of terms.

 

[Soxafloppin]

I'm more a steak kebab fan (usually found 0.5 metres left of the Doner Kebab.

and Plenty of House sauce, I have no idea what it even is but its delicious.

If theres room left for puddin' why not get a Deep friend Mars bar?

 

[rofltehcat]

I love myself some Döner.

Be wary, though: Look at it first before buying one. Some of them use low quality minced meat... the good stuff looks like the kebab in the OP's mustache picture. You can see the layers of pieces of meat impaled on the pike, whereas the other two pictures show no layers and are thuse made of minced meat, most of the time very low quality.
The height of that one was what made me try "Berlin's cheapest Döner" once... it was basically like chewing gum (I still suspect there must have been some saw dust in there) and thus it ended up in a trash can.

Go somewhere else and pay 50 cents more for a proper one. It tastes infinitely more awesome.

 

[Chimpzy_v1legacy]

well i think its going to depend on where you are, Here in England we have so many imigrant populations we have food from every corner and we tend to blend it and change it.
Doner is that amazingly fatty because of the cuts of meat used in making it and of course it acts as a binding agent and the big flavour, but we also do chicken doner's, hell we have chicken tikka / tandori doners for that matter. in the north in big indian cuisine areas like manc and birmingham , getting a donner in naan with different sauces is pretty common.
if its pork we tend to call it shish, which as i understand it means 5 not pork, so that makes no sense

Shish (şi&#351 is Turkish for 'skewer', so in Turkey, şiş kebap are grilled meat skewers, similar to Greek souvlaki.

Which is kinda confusing, since 'kebab' also refers to a wide variety of skewered meals from the Middle East and beyond. Shawarma, Mexican tacos al pastor and Greek gyros could similarly be considered kebab (and are supposedly derived from Turkish döner kebap).

But like you said, it depends on where you are. Traditionally the meat is lamb (as I should've said in the first place), but people adapt it to their own local tastes and religious customs.

For instance, in Belgium döner kebap is made of beef, because lamb is comparatively expensive here and since döner kebap is almost exclusively sold by (muslim) Turkish immigrants, pork is out of the question too, though many shops also have chicken döner. Adding french fries, often stuffed into the pita bread alongside the meat and veggies, is common, as is adding a few green chili peppers. Belgian kebab shops also tend to offer a lot of different sauces, often a dozen or more, and we like mixing sauces for maximum flavor effects (usually garlic sauce and sambal oelek).

 

[rob_simple]

is that...... a deep fried pizza?

You better believe it. It's at once, both the most delicious and disgusting thing you will ever taste. Might I also recommend, for pudding, a deep fried Mars bar?

I've just had a thought...


A deep fried doner kebab pizza...


That would cure all the alcohol poisoning.

I think we'd be entering into some sort of Sophie's Choice scenario; a person forced to choose between a healthy liver or a destroyed absolutely everything else.

 

[karloss01]

I don't drink and i still eat donor meat. I order a tray of it whenever i get anything from my local takeaway.

 

[UniversalRonin]

[...[


First off: the Döner was invented by turkish immigrants in Berlin.
Second: Us Germans have been putting kebap on pizza since forever.

Not completely true but also not completely false:

This is a Döner (more or less the chips are normally just bread sticks but you cant find anything better). You notice what is not there? Right it is the bread "bag".
This is where according to the legend the turkish immigrants from Berlin come in.
They noticed that the germans are always on their feet and dont stop for lunch break and so they said to themself: Hey let's put it everything in a nice bread and they can take it along. And thus the legend of the great Döner Kebab began to conquer the world. Of course there were follow ups like the Döner pizza:

Spoiler

Here the plain version without anything but flesh and onion:

And here the more tasty but also slower to eat full version:

Or the Pomdöner:

Spoiler

But nothing ever will be as good as the best known version which comes with its own edible bag

Edible bag? A kebab where you can eat the wrapper as well as the kebab? My goodness, it's beautiful.

 

[Yopaz]

Ah, Doner, you are just the best thing to have after a boozy night out.

Also amazing on a Pizza as well =D

Who else would think to put kebab on pizza?

Nobody, that's who, that's why we're the best.

Truly that has to be blasphemy, right?

OT: it's been a while since I had my last, but I miss it so much. Watching the spinning meat as you pretend you're considering (you already know what you want), ordering and watching it being prepared and glancing a little more of the spinning goodness. Then there's the part when you're on your way and eating the thing. Yeah, I was hungry before I entered here... This did NOT help... Time to eat...

 

[RhombusHatesYou]

Kababs are merely what the weak Turks call Souvlaki. Which is a Greek thing and the best food ever.

The real question is have you had a souvlaki from a lebanese take-out joint that uses toum instead of tzatziki? Toum is superior to tzatziki in the same way tzatziki is superior to generic 'garlic sauce'.

I will as soon as possible. I love garlic.

Garlic is one of two know substances that defy the law of diminishing returns. The other is ginger.

 

[Little Woodsman]

I'm from Colorado, and when I saw the thread title I thought it was missing an 'n'
(Donnor trail kabobs....mmmmmmm.......)

 

[Edguy]

Damn this thread, now I'm seriously hungry for kebab..

 

[fletch_talon]

I've never understood the connection between alcohol and kebabs.
I don't drink and have never been drunk and I fucking love those things anyway.
I especially like the Abra Kebab stores around where I live, they always seem to stuff so much of that delicious meat amongst just the right amount of other, less important fillings.

 

[Edguy]

I've never understood the connection between alcohol and kebabs.
I don't drink and have never been drunk and I fucking love those things anyway.

The alcohol is a catalyst. Kebab is good sober, but it's great when your body is super tired and dehydrated from a night in town. Oh, the deliciousness of spiced meat and garlic sauce when your mouth tastes like beer and sugary drinks, and your stomach is in a chemical uproar.

 

[Cabisco]

Naan Kebabs are the ultimate evolution of the Doner Kebab, one day you shall try it and thank me. Or be sick, Kebabs are unpredictable like that.

 

[saoirse13]

The best story about drunken downer kebab consumption. And it made me very hungry reading it. I think il skip the alcohol and head straight to the kebab shop now for one.

 

[Daystar Clarion]

Kababs are merely what the weak Turks call Souvlaki. Which is a Greek thing and the best food ever.

The real question is have you had a souvlaki from a lebanese take-out joint that uses toum instead of tzatziki? Toum is superior to tzatziki in the same way tzatziki is superior to generic 'garlic sauce'.

I will as soon as possible. I love garlic.

Garlic is one of two know substances that defy the law of diminishing returns. The other is ginger.

It actually gets the better, the more you add.

 

[Colour Scientist]

I've just had a thought...


A deep fried doner kebab pizza...


That would cure all the alcohol poisoning.

I think I got heart disease and high cholesterol just from thinking about that.

 

[saintdane05]

Doner? So its made of Human Flesh?