John Myers
Lamb or mutton was originally used for doner kebabs, but there are now also variants with poultry, beef, and veal in this country. Occasionally these meats are mixed. The fat content must not exceed 20 percent. The meat is sliced and placed on a skewer. Minced meat may also be used, provided the proportion does not exceed 60 percent. This is laid down in the “Berlin Traffic Opinion for the Doner Kebap Meat Product” from 1989.
Doner kebab with poultry – which you also use for our Dürüm – is very popular in Germany, but strictly speaking, it shouldn’t be called a doner kebab. However, the designation is permitted if it is clearly marked – for example as “Hahnchen Döner Kebab”. However, the use of pork is prohibited. These products must be clearly distinguished by name and are then called, for example, “kebab-style grill skewers”.
The kebab meat is marinated and then layered on a skewer (unlike our layered meat, which is also marinated but then layered in a Dutch Oven). A slice of lean meat and a slice of fatter meat are skewered alternately. The fatter meat usually comes from the transverse or prime rib. Minced meat can be stuffed between these slices.
The meat skewer is placed upright in front of a hot grill plate and usually turns automatically so that the outer edges of the meat are grilled. These are scraped off with a large knife or another tool and served in flatbread or on a plate with salad and sauce, or with fries or rice.
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