The Anatomy of the Perfect Kebab

Alright, so here's what you gotta understand, right? The perfect donner ain't just about the meat, it's a bloody art form. It's all about the BALANCE.

First you got the bread. Pita? Sure, it does the job. But if you're really looking for that quality experience, gotta go naan.

Then comes the doner meat. A good kebab house will grill theirs right — not too dry, not too greasy. It's a fine line, that. If you take one big bite and it's like a desert in your mouth, you've got a problem. On the other hand, if a single bite sends oil running down your elbow, that's a no-go as well.

Once you've got your bread and meat sorted, it's topping time. Red cabbage, lettuce, onions. Keep it fresh, keep it crunchy. Add that texture contrast, right?

Don't forget your sauces! A drizzle of garlic yogurt, and a squirt from the chilli bottle. Bosh!

The ultimate test is the 'Dangle Test'. Hold your kebab from the top, and let it dangle. It should hang together, no undue floppage, and definitely nothing falling out. If it passes that, you've bagged yourself a proper donner.

So, there you have it, lads. The sacred art of kebab making. Go forth, enjoy your latenight guilty pleasures. Just remember: Respect the Kebab.

Submitted 1 year ago by DonnerKebabConnoisseur