Doner Kebap is fillets of meat stacked on a vertical spit and roasted at a vertical grill.
Doner Kebap means "turning or rotateting": the vertical spit is rotated, or turned in front of the heat source (charcoal, gas orelectric). When the meat directly opposite the heat source is propperly roasted, the pit is rotated so that cooked meat amy be sliced off with a huge knife, and an uncooked portion of meat exposed to the fire.
Because the meat is vertical, it is self-basting, which helps to account for each rich flavor.
(In Greece doner is translated as gyro, in Arabic countries it is called Shawurma,(comes from Turkish word "chevirme" - which means roatating) but the origin is Turkey so it is called Doner Kebap.
The thin slices of meat are served lots of different ways: plain on the plate, stuffed into Turkish bread (doner sandwich), rolled into flat bread lavash (durum), or laid a top diced flat bread and topped with sauces.
Traditional doner is made from milk-red lamb but in the 190s a heart-healthier alternaive - tavuk(chicken) doner became popular as well. Today it's not unusual to see twin doners , lamb and chicken, sizzling side by side.
|
