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According to the new guidelines, a traditional doner kebab should be made exclusively from beef, veal, or lamb. The amount of ground meat should not exceed 60%. Permitted additives are onions ...

Fresh tasting and easy to prepare, this kebab dish weighs in at 650 kcals per ... Preheat the oven to 240C/220C Fan/Gas 9. To make the doner, place all ingredients into a food processor and ...

German Doner Kebab boss Simon Wallis is challenging the notion that doner kebabs shouldn’t be consumed during daylight hours.