And 0. Yet, all this not withstanding, in Britain, as in Germany, the doner is one of the most popular fast foods. Which is why an outstanding bit of work by Trading Standards officers in Yorkshire and Huddersfield is more worrying than almost all the horror stories. They carried out tests for fat and salt levels on fast food from 60 or so takeaways. With this project, because takeaways aren't governed by food labelling legislation, we can only work by persuasion, but we think it's really worth doing.
There were worryingly high levels of fat and salt in the doner kebabs they tested. Our daily recommended salt intake should not be more than six grammes. What, exactly, is a doner kebab? You will probably be picturing the "elephant leg" or "foot" - a huge grey lump of meat that rotates slowly in front of a grille.
Traditionally, in Turkey, it would be made from slices of lamb, marinated overnight in spices and onion, then layered on to a skewer with a tomato and an onion at the top, cooked vertically in front of a grille, and sliced into a pitta bread with pickles, salad and a yoghurt sauce. But we have Anglicised it, in the same way that we have Anglicised curry and Chinese food - we have mucked the meat around, added more fat and salt and substituted limp lettuce for the Turkish salad and fatty chilli sauce for healthy yoghurt.
The doner kebab that arrived in this country in the 60s is now made with minced meat instead of slices of meat. Dominic Jolivet, manager of Velis Doner Kebab Manufacturers, one of the biggest makers in the UK, explains that the lamb breasts and offcuts it uses are "put into a mixer and made into something like a meat emulsion: you're massaging the meat.
Then you roll it into small balls, bind them together with 'lamb skin' - that's actually the membrane from the lamb cuts - and then build it up into a cone". Velis is probably the most media-friendly of the manufacturers it even appeared on Gordon Ramsay's television show The F-Word recently , "so we're under a lot of scrutiny". It sources its meat very carefully, and states that much of it is British lamb, but Jolivet says that less scrupulous kebab makers will use "cheaper meat, which is much higher fat.
They'll probably add emulsifiers and rusk, and preservatives, too. They might also mix in chicken or beef.
With the right amount of ingredients, you can make it healthier. So, what are you waiting for? Buy kebab meat now to delight your tastebuds without any guilt while improving your health. Skip to content. Nutritional Value of Doner Kebab Meat. Jul 12 Health Benefits of Doner Kebab Generally, people consider doner kebab meat unhealthy because it is high in calories. Micronutrients in Doner Kebab Meat The top 6 micronutrients found in doner kebab meat are listed here.
Vitamin B12 — 5 micrograms of vitamin B12 is found per portion of kebab meat. This vitamin is crucial for your mental health, proper functioning of the immune system, prevents fatigue and tiredness. Begin typing your search term above and press enter to search. Press ESC to cancel. Skip to content Home Admission Essay How bad is a kebab for you?
Admission Essay. Ben Davis February 11, How bad is a kebab for you? How long does a kebab last? Is Kebab a junk food? How much is a doner kebab in Istanbul? What is the most popular kebab? Why is kebab so popular? What does kebab taste like? Is doner meat healthy? Is doner kebab same as shawarma? What is the difference between kebab and kabab? What is kebab called in English? Which country has the best kebabs? How do you eat a kebab?
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