Where Was Döner Kebab Born, And How Did It Conquer The World’s Streets? Here’s All About Its History And Origin!

When you think of street food, few dishes have reached the iconic status of the döner kebab. Found everywhere, from bustling European street corners to Middle Eastern souks and even food trucks in the United States, the döner kebab is undeniably a global phenomenon. Although its widespread popularity may cause some people to wonder where it came from, this dish has a rich history and is firmly anchored in Turkish culture.

What Is A Döner Kebab?

The döner kebab is essentially seasoned meat that is cooked on a vertical rotisserie. As it rotates, the meat is slowly roasted, and the outer layers are carved off to serve. It’s the ultimate street food: versatile, portable, and delicious. The most common way to eat it is wrapped in pita bread or lavash and served with crunchy veggies and tart sauces.

Its adaptations around the world—whether shawarma in the Middle East, gyros in Greece, or al pastor tacos in Mexico—speak to its universal appeal. Because of its widespread appeal, its rich Turkish heritage is frequently overlooked.

The history of döner kebab began in the 17th-century Ottoman Empire, where meat was traditionally roasted on horizontal rotisseries. In the middle of the 19th century, the concept of the vertical rotisserie was first introduced.

According to a legend, İskender Efendi, a young innovator in 1850s Bursa, had the idea of roasting meat vertically. By reimagining the cooking method, he revolutionised Turkish cuisine and gave birth to what we now recognise as döner kebab. Some reports, however, indicate that the technique may have been invented even earlier in the 1830s by a Kastamonu chef named Hamdi Usta. 

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The Street Food Eventually Went Global

The döner kebab’s transformation from a regional speciality to an international sensation began in 1970s West Berlin, where Turkish immigrants introduced the sandwich version. Today, Germany consumes more döner kebabs than even Turkey, cementing it as a second home for the dish. In London, the first döner shop opened in 1966, and by the late 1970s, kebab stalls were everywhere across the UK.

Lebanese immigrants brought similar cooking methods to Mexico, giving birth to tacos al pastor, a mouthwatering fusion of shawarma and Mexican flavours. Despite its many transformations, the essence of döner kebab—seasoned, slow-roasted meat—remains the same.

Whether served on a plate with rice, as a wrap, or in pita bread, it offers something for everyone. From its humble beginnings in the Ottoman Empire to becoming a staple in cities worldwide, döner kebab is truly a dish for the ages.

So the next time you savour a döner kebab, take a moment to appreciate its rich history!

Cover Image Courtesy: Canva