A man serving doner kebab in Berlin
How Giant Doner Kebabs Are Really Made
Doner kebabs, a European late-night favorite, feature thinly sliced meat that has been cooked on a vertical spit. Originating from Turkey, its name means "roasting and rotating."
The vertical spits are traditionally used to cook lamb, the classic choice for doner kebabs. Beef is another favorite, and veal, chicken, and turkey may also be cooked this way.
The meat is thinly sliced, pounded, and seasoned with garlic, cumin, coriander, paprika, and oregano. It's then speared on a large vertical skewer and slowly grilled as it rotates.
Once cooked, the meat is sliced off the spit and usually served with seasonings in a pita bread wrap. In Turkey, doner kebab is typically paired with rice, potatoes, and salad.
Rotating meat vertically, a method dating back to the Ottoman Empire, enhances its flavor as the fat runs over the meat as it cooks, rather than dripping off it.