Make your own takeaway doner kebab with no fuss. This homemade kebab is ready in 30 minutes, ready to top with your favourite salads and pickles. Equipment: you will need a 1kg/2lb 4oz loaf tin ...

The doner kebab arrived in Europe in the mid-1930s, when a handful of Greek and Armenian restaurant owners, exiled from Anatolia years earlier, decided to add it to their menus.

Under Turkey's proposal, beef would be required to come from cattle that is at least 16 months old, and be marinated with specific amounts of fat, yogurt or milk, onion, salt, thyme, and pepper.

The kebab is many a drunken man's best friend. But late night revellers should be careful not to stray too close to the Hazev restaurant in Canary Wharf, as the meal could set you back a whopping ...

A TAKEAWAY shop owner claims to have put the world’s biggest kebab on the menu – but could you scoff all 5,350 calories of the monster feast? The giant kebab features two large portions of ...

Good morning. Zaynab Issa brought us a great new recipe for what she calls smashed beef kebab with cucumber yogurt (above) that I think you ought to make tonight.. It’s a freestyle mash-up of ...