Kebab is a meat dish originating in Persia that involves small cuts of meat grilled on a stick or skewer. It later spread to the Middle East, Turkey, South Asia, and Asia Minor, and now exists worldwide. Döner kebab was invented in 19th century Bursa, Turkey and involves meat roasted slowly on a vertical spit. It is now popular in Europe, Canada, Australia, and New Zealand, often being eaten after a night of drinking. Health concerns have been raised about the salt, fat, and meat content of döner kebab.

1. kebab
Kebab is a wide variety of meat dishes originating in Persia and later on adopted in the
Middle East, Turkey, South Asia and Asia Minor, that are now found worldwide.
The origin of kebab may lie in the short supply of cooking fuel in the Near East, which
made the cooking of large foods difficult while urban economies made it easy to obtain
small cuts of meat at a butcher's shop. The phrase is essentially Persian in origin and
Arabic tradition has it that the dish was invented by medieval Persian soldiers who
used their swords to grill meat over open-field fires. According to Ibn Battuta, a
Moroccan traveller, in India, kebab was served in the royal houses during the Delhi
Sultanate period(1206-1526 AD), and even commoners would enjoy it for breakfast
with naan.
Döner:
Döner kebab, literally "rotating kebab" in Turkish, is sliced lamb, beef or chicken,
slowly roasted on a vertical rotating spit. The Middle Eastern shawarma, Mexican tacos
al pastor and Greek gyros are all derived from the Turkish döner kebab which was
invented in Bursa in the 19th century by a cook named Hacı İskender.[20] Döner kebab is
most popularly served in pita bread, as it is best known, with salad, but is also served in
a dish with a salad and bread or French fries on the side, or used for Turkish pizzas

2. called pide or "kebabpizza". Take-out döner kebab or shawarma restaurants are
common in many parts of Europe. Döner kebab is popular in many European countries,
Canada, New Zealand and Australia.
In Australia and the UK, kebabs (or döner meat and chips) are most popularly eaten
after a night out, representing a large part of nightlife culture. As a result, many kebab
shops (and vans) will do their main business in the hours around closing time for local
pubs and clubs (usually from 10 pm to 4 am). The same applies for Belgium, the
Netherlands, Poland, Ireland, New Zealand, Canada, Scandinavia and Italy. It is
therefore not uncommon to find similar late-night kebab vending shops in holiday-
clubbing destinations such as Ibiza and Thailand.
Health concerns about döner kebab, including unacceptable salt and fat levels and
improper labeling of meat used, are repeatedly reported in UK media.