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German Doner Kebab (GDK) is a fast casual kebab chain, specialising in German doner kebabs, owned by Hero Brands since 2017.Tracing its heritage to a restaurant in Berlin, Germany in 1989, the first site opened in Dubai, United Arab Emirates in 2013, the company was purchased with a majority share in 2017 by the Sarwar family (Hero Brands) and moved its headquarters to Glasgow, Scotland.
Kadir Nurman (c.1933 – 24 October 2013) [1] was a Turkish restaurateur, widely credited with having in 1972, in West Berlin, introduced or "invented" the fast food sandwich commonly known as the "kebab" (German: der Döner), consisting of traditional Turkish döner kebab meat stuffed together with mixed salad into a flatbread.
The doner kebab and its derivatives served in a sandwich form as "fast food" came to worldwide prominence in the mid- to late 20th century. The first doner kebab shop in London opened in 1966 [21] and such shops were a familiar sight in provincial cities by the late 1970s. Gyros was already popular in Greece and New York City in 1971.
Doner kebab [e] [89] Turkey, Germany, and elsewhere Meat (often veal mixed with lamb) cooked on a vertical rotisserie; usually served wrapped in a flatbread with salad and condiments [90] Donkey burger [91] China (Hebei Province)
Lamb liver kebab on a skewer (a.k.a. ciğer şiş) Çökertme kebabı: Sirloin veal kebap stuffed with yogurt and potatoes Çöp şiş (small skewer kebab) A specialty of Selçuk and Germencik near Ephesus, pounded boneless meat with tomatoes and garlic marinated with black pepper, thyme and oil on wooden skewers [44] Doner kebab: İskender kebap
He substituted spicy beef for lamb and created a sweet sauce made with evaporated milk. This new dish was based on the Turkish doner. [2] The vertically roasted doner kebab was created by Mehmetoğlu İskender Efendi. He served the first plate of İskender kebap in 1867 in the Turkish city of Bursa. [7] It became popular in Halifax in the 1970s.
Döner kebab as dürüm. A dürüm (Turkish pronunciation:, "roll") or dürme is a wrap that is usually filled with typical döner kebab ingredients. [1] The wrap is made from lavash or yufka flatbreads. It is common as a street food in Turkey and many other European countries, but can also be found in sit-down restaurants. [2]
The prepared doner kebab is placed in front of the burning fire at a distance of 10–15 cm from the previously lit doner kebab fire. The doner kebab is cooked slowly over this fire, and after it is cooked, it is cut thinly with a knife from top to bottom. Thus, the doner kebab is ready for service.
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