Turkish Lamb Donner Kebab (Döner Kebab)

This home-spun, spit-loaded lamb kebab gives you the kebab-shop, slicing spectacle of a true Turkish döner.

Now popular all over Europe as a fast-food icon, the original döner style kebab originated in the town of Bursa in Turkey. The traditional horizontal ‘spit’ method of cooking meat has been around since the Ottoman Empire, however the vertical spit has only been present for the last hundred years. This method has inspired many fast foods around the world including Levantine shawarma and the delectable Tacos al Pastor in Mexico, which was brought to the Americas via Lebanese immigrants. This method is essentially the same framework as a döner: the lamb meat is processed with seasonings and aromatics and is shaped into a cylinder. Once cooked, the kebab is loaded onto a vertical spit, hot-held and sliced to order. Enjoy this kebab with all the modern fixings - garlic sauce, chilli sauce, fresh salad and raw, sliced onions or red cabbage. In Turkey it’d often be accompanied with sliced tomatoes and rice for a more rounded feast. Let’s go!