Doner, Kebap, Shawarma. Editorial Photo

Döner kebap is a Turkish dish made of meat cooked on a vertical rotisserie, normally lamb but sometimes beef, or chicken. In British English, it may be abbreviated as kebab, though kebab can also refer to shish kebab and other forms of kebab with the pieces of food cooked on skewers, which are widespread in the cuisine of Mediterranean countries, Middle Eastern and South Asian cuisine. Other versions cooked on a vertical rotisserie are the Arab shawarma and the Greek gyro. The sliced meat of a döner kebab may be served wrapped in a flatbread such as lavash or pita or as a sandwich, instead of being served on a plate. It is a common fast-food item not only in Turkey but also in the Middle East, Europe, Canada and Australia. Seasoned meat in the shape of an inverted cone is turned slowly against a vertical rotisserie, then sliced vertically into thin, crisp shavings. The sandwich version, depending on location, generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and sometimes various types of sauces.