Kebabs

Shish kebab is a wooden or metal stick (a skewer in Turkish) with small cubes of any kind of meat, fowl, fish, fruit, or vegetable (usually a combination) which is roasted on a grill. The name literally means 'skewer of grilled meat' in Turkish. Typical vegetables included are eggplant, tomato, bell pepper, onion and mushrooms.

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Doner Kebab (which literally means "turning roast") is the name given to a dish made with lamb (or mutton), beef or chicken. Some have compared doner kebabs to shawarma and gyros, possibly because similar meat may be used, but they are in fact very different in terms of the filling and/or form. Doner kebabs are generally wrapped in tortilla-like flat bread, and shawarma is generally in pita or sandwich form. Gyros are always wrapped in pita. The difference in fillings are also very great. The gyro almost always contains the same few ingredients. Doner kebabs and shawarma, though, can include various salad ingredients such as carrots or red cabbage and fresh mint as well as a number of creamy sauces or even hot sauce.

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The original form of today's döner kebab is Oltu kebab. Oltu is a small town near Erzurum, Turkey. The original form is grilled horizontally and the slices are cut thicker, after inserting a special L shaped Oltu shish along the surface. In the 19th century, the modern form was invented in Bursa. The original form is still served in many cities of Turkey.

Today, döner kebab is typically served as a kind of sandwich in pita (flat bread). The döner kebab with salad and sauce served in pita, which is predominant in Germany and the rest of the world, was invented in Berlin-Kreuzberg in 1971, because the original preparation was not appealing enough to the German taste. The döner has been the most popular fast food dish in Germany since the 1980s.

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In Australia, kebabs are also very popular due to immigration from Greece, Turkey, former Yugoslavia, and Lebanon and are perceived as a healthier alternative to McDonald's or KFC. Kebabs are usually served in pita or Turkish bread, rather than in a sandwich. In Australia shops or stalls run by Greeks kebabs are usually called souvlaki or yiros/yeeros (that is, gyros). Kebabs often include a fried egg in Western Australia. Meat (beef or lamb) and chicken kebabs can be easily found in Sydney where most suburbs have take-away shops that offer them. They are commonly served with cheese and a salad consisting of lettuce, tomato, onion, and tabouli on pita bread (also known locally as 'Lebanese bread'). The most commonly used sauces are tomato sauce (ketchup), barbeque (BBQ) sauce, hummus (made with chickpeas), garlic sauce and chilli or sweet chilli sauce. Doner kebabs in Sydney can be served with all the ingredients placed onto or next to the pita bread on a plate, or more commonly, with the ingredients rolled into the pita bread in the form of a 'wrap'. There are two primary ways to serve the wrapped version, it can be toasted once it's been wrapped, which has the effect of melting the cheese (if any) and baking the bread so that it hardens and becomes crisp, the alternative is just serving it without toasting. An additional form is predominant in Canberra, the nation's capital, where the bread with filling is passed underneath a grill for a minute. The sandwich is then wrapped in paper to stop the filling from falling out and usually placed in a foil/paper sleeve. In Brisbane Kebabs are influenced most strongly by the Lebanese variation.

Shops or vans selling kebabs are colloquially referred to as "Kebaberies" in some parts of Australia.

Kebab meat is also found as a pizza topping in the western suburbs (such as Penrith) of Sydney, along with the usual pizza toppings.

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