Kebab

Kebab is a broad name for dishes of grilled or roasted meat, often served with bread, vegetables and sauce. Döner is cooked on a rotating spit, while shish kebab is made with pieces of meat threaded onto skewers.

Take out the salad and cold sauce, then heat the meat and bread separately in an oven at 180 °C until steaming hot. Add the salad and sauce afterwards; a frying pan also works well for the meat.

Refrigerate it within two hours, with the meat, bread, salad and sauce stored separately, and eat it within two days. Reheat the meat until steaming hot, and only reheat it once.

Freeze the cooked meat promptly in an airtight container, ideally without salad or sauce; it keeps best for up to three months. Thaw it in the fridge and reheat until steaming hot.

A kebab is often served in flatbread or a wrap with salad, onion and a yoghurt-based or chilli sauce. Rice, grilled vegetables and pickles are also common accompaniments.

Döner kebab has 377 kcal per 100 g, compared with 304 kcal in kebab. The names can describe different dishes, so the ingredients and serving size also matter.