Kebab... I need to know

[MyProperTea]

Somone must be able to answer my question... and I have a bet that you lot can, I believe in you!

1. how long is doner kebab meat in a shop actually cooking for?
2. if it is days- how do they keep it early at night? And how does it not dry out?

I have always wanted to know, please help!

I used to work in a (dodgy, small) kebab shop 20 years ago - so it might not be the same any more!

But when I was there, the kebab meat (as in the big thing rotating on a huge metal skewer, that they slice bits off) came in ready cooked, but frozen. It also came actually on its own metal skewer. So when one big kebab ran out, we would remove the now empty metal skewer, take a huge new frozen kebab on skewer out the freezer , and click it into place. Prior to doing this we'd have made sure we had lots of ready carved up kebab meat from the last one, to serve to customers whilst the new one was rotating and defrosting.

It didn't take long for the outside of the new one to heat up, at which point we'd start carving it and serving that instead!

I think it's just moist because the meat used is quite fatty, plus it doesn't have time to dry out as it's having bits sliced off all the time.

Hope that helps a little bit!

what meat is it? I have never fancied one

lamb isn't it

Can't wait for about 300 posts from people who have never been near a kebab.

Enjoy 🤮

The chippy we pass on the way to school is cooking theirs from frozen at 8:30 don't know how long it's been on for then but it still looks pretty frozen. They open and serving are kebab from 11:30 and stay open until 11:30.
I do t know what they do with the previous days but seem to cook a new one every day.

I used to love donner kebab and chips after a night out.
We went to a dinner party once hosted by DH's colleague, the main course was donner meat from the local kebab place with chips and mushy peas and I think it was the first time I'd eaten it reasonably sober and it wasn't good. Chips were homemade fried in lard and were amazing though.

I love a nice kebab and it's always been beautifully cooked, juice and never been even remotely ill. It's flame grilled in effect one thin layer at a time which is more than many of our UK restaurants. At least you can see it cooking which is more than many fast food burger joints where instead of a bouncy burger In a bouncy bun with crispy crunchy salad, I tend to get road kill!!!

I've always wondered this too. I think I'll stick to sish kebabs.

Thank you for all the info- I wine the bet and I learned. :)

*Won

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Excellent video YeOldeTrout!

I wouldn’t feed that ‘elephant’s foot’ muck to my dog.

What I would do instead is go to a proper Lebanese or Turkish restaurant and eat proper lamb or chicken shawarma, with flatbreads, olives, hummus & salads. Followed by a cup of delicious Turkish tea. Delicious.

I don't like any kebabs in the UK besides german doner. Their chicken kebab is my guilty pleasure.

@AgeLikeWine couldn’t agree more. The Lebanese restaurants on Edgware Road are divine. We were there last week and shared a shawarma after watching a show. Really lovely.

Ooh I love a mixed kebab, doner, shish and chicken in a naan with salad, chilli sauce and garlic sauce, chips and onion rings.

Doner kebab meat at a dinner party? Wow.