Doner kebab

Doner kebab is a dish of seasoned meat cooked on a vertical rotisserie and shaved into thin slices, often served with bread, vegetables, and sauces.

Vertical rotisserie: A cooking device that rotates food beside a vertical heat source. Its upright, turning spit cooks the meat while exposing new surfaces to heat.
Ottoman cuisine: The culinary traditions of the Ottoman Empire and the regions it governed. Doner emerged within the diverse cooking culture of Ottoman-era Anatolia.
Doner sandwich: A sandwich filled with shaved doner meat, usually with vegetables and sauces. Bread turns the sliced meat into a portable street-food meal.
Shashlik: A dish of marinated meat grilled on skewers, common in parts of Eurasia. Unlike doner’s large rotating stack, shashlik cooks discrete pieces on skewers.
Lamb: Meat from a young sheep, used in cuisines around the world. Lamb is a traditional meat for doner, often layered with its fat.
Bursa: A city in northwestern Turkey that was an early Ottoman capital. Bursa is associated with the development of meat cooked on a vertical spit.
Dürüm: A wrap made by rolling fillings in thin flatbread. Doner meat is often wrapped in flatbread instead of served in a pocket or loaf.
Al pastor: A Mexican dish of marinated pork cooked on a vertical spit and served in slices. Its spit-roasting technique reflects Lebanese influence but uses Mexican ingredients and flavors.
Marination: The process of soaking food in a seasoned liquid before cooking. Spices and other seasonings flavor the meat before it is stacked on the spit.
Iskender Efendi: A nineteenth-century cook from Bursa associated with the origin of Iskender kebab. Tradition credits him with adapting spit-roasted meat into a well-known Bursa dish.

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Turkish cuisineBroader topic: It exemplifies the grilling and spit-roasting traditions associated with Turkish cooking.