Döner kebabs are on everyone's lips – literally and figuratively. Who hasn't heard the many funny sayings such as “Döner makes you more beautiful” or “Make every day Döner Day”? Almost everyone has tried the popular “Döner kebab” at least once! The döner sandwich is particularly popular. The juicy döner meat is served in flatbread (pide) with salad, vegetables, and sauce and sold by the piece. But who actually invented the döner? Is it a Turkish specialty or rather a German invention? And what variations are there?
The term “doner kebab” comes from Turkish. Doner means ‘turning’ and kebab is the Turkish word for grilled or roasted meat. A “doner kebab” is therefore essentially “turning grilled meat.”
Similar to Greek gyros, slices of meat are placed in several layers on a vertical skewer. The meat slices are first marinated in a special mixture of yogurt and spices. As the skewer rotates during grilling, the meat becomes crispy on all sides.
The question of who can claim to have invented the kebab is disputed due to a lack of clear records. Here are the theories:
The kebab was first mentioned in Anatolia in 1936. At that time, the so-called “sis kebab” was still grilled on a horizontal skewer over charcoal. Only mutton was used. Even back then, the meat was cut into strips, wrapped in bread dough, and then served.
Some time later, a chef named Hamid is said to have prepared layered mutton for the first time on a vertical grill in the city of Kastamonu. He is said to have used a mixture of pepper, salt, onions, paprika, and cumin as a marinade.
A few years later, the kebab is said to have been invented again in the city of Bursa by a chef named Iskender. He layered chopped mutton between the slices of mutton. The sliced meat was then served with yogurt and melted butter on flatbread.
In Germany, the kebab's triumphant rise clearly began in the 1970s thanks to Turkish immigrants. According to a widespread rumor, the kebab was invented in Berlin. However, this cannot be proven beyond doubt – and it doesn't really matter.
The fact is that there are more kebab stands in Berlin than in Istanbul, and kebabs are available in all variations. People queue up for vegan and vegetarian kebabs.
The doner kebab is served in the following variations:
The classic version is doner meat wrapped in a sliced flatbread roll with vegetables and sauce.
Doner meat, vegetables, and sauce are placed in a thin, wrap-like flatbread (yufka) and rolled up to eat. Dürüm is the Turkish word for roll.
The doner box is filled with doner meat, French fries, and sauce. Salad or vegetables are not included, but can be purchased as an option at some doner stands.
The grilled meat is served on a plate with sauce, vegetables, and another side dish such as rice or French fries.
More and more people are consciously choosing to give up meat and adopt a vegan or at least vegetarian diet. In line with this dietary trend, vegan kebabs are now also available. The veggie kebab consists, for example, of seitan, a delicious plant-based marinade, and of course the usual kebab ingredients such as lettuce, tomato, cucumber, onions, white cabbage, and red cabbage.
When it comes to kebabs, it's not just the juicy filling that makes hearts beat faster, but above all the sauces that give each kebab its distinctive character. The beauty of it? Every kebab stand has its own secret recipe that makes its sauces something truly special. From traditional to creative – there's something for every taste. Let's take a look at the most popular sauces that will turn your kebab into a culinary experience:
Each of these sauces has its own charm and turns a simple kebab into a little culinary highlight. Try them all and find your personal favorite!
Ingredients (serves 4)
For the meat
You will also need
Preparation
Fresh, vitamin-rich garden vegetables and salad are an essential part of any doner. More and more people are consciously choosing not to eat meat and are following a vegan or at least vegetarian diet. In line with this nutritional trend, vegan doners are now also available.
The veggie kebab consists, for example, of seitan, a delicious plant-based marinade, and of course the usual kebab ingredients such as lettuce, tomato, cucumber, onions, white cabbage, and red cabbage.
As with most fast food dishes, the healthiness of a doner depends on its ingredients and how it is prepared. Here are some things to keep in mind when considering a doner kebab as part of a healthy diet:
Doner kebabs are also considered a somewhat healthier fast food option when eaten in moderation and with the right ingredients. The meat provides important protein for the body, while the vegetables supply us with vitamins and fiber. The bread provides energy and keeps you feeling full. However, it is important to make sure you don't consume too much fat and salt. Another plus is that the fat drips off the meat during vertical grilling.
According to Statista, an impressive 400 tons of kebabs are produced every day in Germany. In 2022, kebab production will employ around 60,000 people and generate a total turnover of 2.4 billion euros.
A survey by YouGov on behalf of the German Press Agency shows that pizza is the undisputed favorite fast food dish of Germans. Nevertheless, kebabs have gained significantly in popularity in recent years and have moved up to second place ahead of currywurst, burgers, and schnitzel. Over a third of the German population treats themselves to a kebab at least once a month, with a remarkable 16% enjoying the delicious, rotating grilled meat several times a month.
Who hasn't been there? After a few drinks at your favorite bar, a late-night trip to the kebab shop is practically inevitable. But why does our stomach crave a kebab so much after drinking alcohol? Well, it's not just the appeal of the spicy meat and fresh sauce—there's real science behind it! Alcohol causes our brain to switch into “hunger mode” by activating certain neurons that normally tell us it's time to eat. And what could be better than a juicy kebab with all the trimmings to satisfy our craving for fat, salt, and carbohydrates?
But it's not just biology at work here. Kebab stands are usually strategically located near nightclubs and bars – like beacons for hungry night owls. After a few glasses of wine or beer, our taste buds seem to develop a preference for anything fatty and salty, and that's where the kebab comes into its own. It's quick, tasty, and hits the spot when it comes to late-night cravings. Not to mention, it's also a little hero when it comes to replenishing the salt lost through alcohol.
In short, the kebab is the undisputed king of late-night snacks. It satisfies our alcohol-induced cravings and has secured a permanent place in our late-night routine and our hearts. After a night of partying, the trip to the kebab shop has almost become a cultural ritual.
The kebab – more than just a snack, it's a real cult phenomenon. It all started with some meat, salad, and sauce in flatbread, and before you knew it, it became a global star. It's the perfect mix of tradition and trend that somehow satisfies every taste. Whether you need something to satisfy your hunger at three in the morning or want a quick bite to eat at lunchtime, the kebab is always there for you. It's the culinary companion that never disappoints. And the best thing about it? Every kebab is a little celebration of diversity – with every bite, we celebrate the colorful world of flavors.
So, next time you bite into a kebab, remember: you're not just enjoying a delicious snack, but also a piece of culinary world history!