One of the first things I noticed in the part of London where I frequent, is the ubiquity of the doner kebab shop. Not sure what that is? Well, I wasn’t either until I saw the servers cutting the meat from the vertical spit. It’s basically any seasoned meat that’s shaped into an upside down cone and slowly spins while cooking on a vertical spit. Pieces of the meat is then carved off in thin slices and served in various dishes. This beef or lamb dish finds its origins in Turkish gastronomy. You may hear similar words for the type of meat, such as doner, gyros, shawarma which all relate to the rotation or “turning” of the meat in Turkish, Greek, and Arabic respectively. Slight differences include the seasonings used such as Tzatziki sauce in gyros or the type of bread or accompanying sides (e.g. pita, flat-bread, tomatoes, onions).
Above the delicious taste, there’s the added benefit of reasonably low prices!