Usually made of lamb (and sometimes with beef as well), doner is ground like hamburger meat (although usually not a finely ground), seasoned and put on a rotating vertical skewer next to a heat source. Slices are made vertically as the meat cooks.

Atleast an hour but its better if you leave it overnight.

Answer: It is a dish made by threading small pieces of meat, vegetable and fruit onto a skewer and grilling them . The items on the skewer are usually marinated before skewing.

Answer:

I learned just recently in my visit to Turkey, there are many different styles of kebabs! At first made ordering most of my meats there quite a mystery! (Kebabs are a traditional dish to this region and the Middle East, particularly in the North).

A shish kebab is the most common way we eat kebab in America. It is a meat dish (vegetables are normally included too) which is prepared by skewering meat and grilling it, very similar to how a rotisserie chicken is prepared. After the meat is prepared one can either remove it from the skewer (as did most restaurants I ate in while in Turkey) or leave it on.

The meat on a kebab does not always have to be bite sized as in most American shish kebabs. Pieces for individual servings I found could get up to several ounces in size. And several places would skewer a Döner kebab (if you've ever been to a Gyros place, these are the big cylindrical cuts of lamb that they have rotating next to the vertical oven). Making a sort of hybrid of the flavors.

When I first arrived in Istanbul, the kebabs were varied in meat types and many were even fish! As I moved inland however, I noticed that places began to serve mainly lamb and some goat.

Spices and flavorings added in the cooking process tended to depend greatly on where I was and what class of restaurant I was in. Pepper spices and no sauce was common further away from the main cities.

If anyone has cooked larger pieces of meat on a skewer they may have noticed that the inside tends to cook similarly to the outside. This is because the metal skewer heats up hot enough to cook the middle more quickly. By utilizing this, a skilled shish kebaber (if we can agree that this is a word for the time being) can create quite unique tastes and textures in the meat.

It depends on how much curry and how much cheese are on the chips and also the portion size, but an average amount will have approx 1475 kcal

chiche-kebab

The amount of calories that are in a chicken donor kebab will vary somewhat, depending upon the size of the kebab, sauce used and where it is sourced. The average chicken donor kebab contains about 750 calories but could contain more than 1,000.

um noooo that is what a grill is used for... the oven is used for baking

if you have an oven with elements at the top (a grill) then you can do it, but you must have the door open so the heat doesn't build up, if this happens then it will become an oven i usually dont set temp past 120 celsius as the grilling element will turn off

Yes. You can also cook chicken and beef together, and a variety of meats may be included together in a cooked dish such as a casserole, meatloaf, meatballs, and so on.

With meat kebabs your meat should be fully cooked and no pink or pinkish flesh colour should be present, juices from the meat should be clear and have no traces of blood in. Meat should also be very hot to ensure there is no nasty bacteria present. If you buy a kebab from kebab outlets make sure they go through a two step process of cooking the meat. Meat being cooked on the spit should be finally cooked on a hot plate before being put in your pita bread or wrap. If you go to an establishment that carries this process out your kebab meat should be fully cooked and safe. This will eliminate the problems mentioned earlier with uncooked kebab meat.

0.6 grams of sodium is in your average Donner kebab but there is alot more chilli sause in them

Now I know that you're the kind of person who loves gum! I do too but I make chewing gum kebabs. You make them by stretching your gum into a thin string and wrapping it round a finger or pencil or something round and bite and chew it of like a kebab! Easy!

they will consist of beef and lamb with seasonings.

about 600 calories and 40g of fat i think

It is fair to say that most people ordering one are not overly concerned with making sound nutritional choices.

And that might be just as well, for a survey yesterday revealed the grim truth about the sky-high fat content of many kebabs.

A particularly large and greasy specimen could provide 2,000 calories - as many as a woman should eat in a whole day.

Read more: http://www.dailymail.co.uk/health/article-1129309/Just-doner-kebab-contains-entire-days-calorie-allowance.html#ixzz23TKcRsuk

a kebab is made of minced meat and tikka is usually chopped large chunks of meat. Kebab is grilled and fried sometimes but tikka is always stir fried

Shish kebab contains meat and vegetables on a stick. The meat is in the protein food group, and the vegetables are in the vegetables food group.

Traditionally lamb meat is used to make kebabs. However, more recently, meats such as pork, beef and chicken have been used too as people experiment with new fllavours.

A chicken tikka kebab in a pitta bread contains around 450 calories. The addition of sauces, particularly mayonnaise will increase this. It is also relatively low in fat, so long as the chicken has been grilled or cooked on a spit.

I don't know. Maybe you hould look it up on Google. This website is not useful. 7 years old can answer things on this website. GOOGLE IS BETTER. See yaaa !

If it is good meat and not oily, then most likely a lamb or chicken shish.

Put them in hot tap water for about 20 minutes. The heat from the water will allow the sticks to absorb the water quicker.

If it is your main course....6-8oz pound per person. If it is going on a plate with other things.....a smaller portion should do.

making barbecue

400

According to Wikipedia, kabobs or kebabs, originiated in Persia but was later adopted in the Middle East. There are many variations of kebabs around the world such as in Indian, Chinese, Turkish, and Southeast Asian coking.