Doner kebab is primarily a Levantine Arab meat preparation. Iskandar Efendi, who lived in Bursa in the 19th century, claimed to have invented it along with his uncle and grandfather. The Greeks call it ‘gyro’.
The first Doner kebab shop opened in the UK in 1966 in London, and was called the Hodja Nasrettin and owned by Cetin Bukey.
In Japan, doner kebabs are now quite common, especially in Tokyo. They are predominantly made of chicken but occasionally beef, and are often sold from parked vans.
Simon Langley-Evans, a professor of human nutrition at Nottingham University states that doner is a healthier choice of fast food, as it brings together meat, wholemeal bread and vegetables.
An avaerage doner kebab contains 148 per cent of your daily saturated fat allowance. It also boasts 1,000 calories, half a woman’s recommended daily intake.
A kebab measuring a record 194 metres (636 ft) was shared by 2,500 people at a hotel in Langfang, in China’s Hebei Province in October 2015.
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The first Doner kebab shop opened in the UK in 1966 in London, and was called the Hodja Nasrettin and owned by Cetin Bukey.
In Japan, doner kebabs are now quite common, especially in Tokyo. They are predominantly made of chicken but occasionally beef, and are often sold from parked vans.
Simon Langley-Evans, a professor of human nutrition at Nottingham University states that doner is a healthier choice of fast food, as it brings together meat, wholemeal bread and vegetables.
An avaerage doner kebab contains 148 per cent of your daily saturated fat allowance. It also boasts 1,000 calories, half a woman’s recommended daily intake.
A kebab measuring a record 194 metres (636 ft) was shared by 2,500 people at a hotel in Langfang, in China’s Hebei Province in October 2015.
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