When it comes to late-night or quick food options, kebabs are right up there among the most popular options in London. Whilst Doner is king, there are a host of other preparation styles for this dish, the most recognisable alternative being Shish.
So, what are the main differences between Shish Kebab and Doner Kebab? While both originate in Turkey and are comprised of very similar ingredients, they boast distinctive tastes, but are both popular across the city. Which one is the best kebab in London though? Let’s find out.
Appearance and Presentation of the Two Best Kebab dishes in London
Shish Kebab: Skewered Meat and Colourful Vegetables
Shish kebab is at its most basic comprised of skewered meat and robust and colourful vegetables that stand up to high-temperature grilling.
Doner Kebab: The Classic Rotisserie-Cooked, Thin Meat Slices
Doner kebab tends to be a more substantial offering. The meat is cooked on a large spit, before being trimmed into thin slices.
Ingredients, Taste, and Flavour Profile
Meat Selection: Traditional Lamb and Modern Alternatives
The key to the best in both of these dishes is super high-quality meat. While traditionally, both recipes called for lamb, today, you can find chicken, beef, and even turkey meats used to equally delicious effect. Lean cuts are always preferable for Shish kebab, whilst fatty cuts are a better choice for Doner kebab.
Seasoning: Common Spices with Unique Flavour Notes
Staples such as salt, sugar, paprika, pepper, garlic powder, and onion powder are common additions to both Doner and Shish kebabs, but for the latter turmeric and cinnamon add a sweet and bitter note. For doner kebabs however, thyme, oregano, and marjoram help achieve that authentic taste.
Preparation and Serving Style
Marinating: Key Step for Tender, Flavourful Meat
Marinating helps add all the delightful flavours to the meat. Lebanese and Turkish restaurants in Oxford Circus and across other hubs of middle and near Eastern communities are renowned for achieving that one-of-a-kind texture by marinating their meat in spices for long periods, helping to flavour the meat and improve the texture once cooked.
2. Cooking Methods: Grilling for Shish, Rotisserie for Doner
If you're looking to get the perfect restaurant-style shish kebab at home, chop your marinated meat and veggies into bite-sized pieces and thread them onto the skewer, then roast them on the grill or in the oven. However, for that completely authentic taste, grilling over a fire is recommended. Just remember that the key is always to marinate for as long as possible and then cook as quickly as possible.
Doner meat preparation and cooking can be a bit tricky to master though. This cooking process calls for a rotisserie grill, which slowly rotates the large pieces of tightly compacted fatty meat until perfectly cooked. Perhaps best left to your local bossman.
Shish kebab and Doner kebab have very similar base ingredients, but the taste and flavour profiles are completely different. To get the most enjoyable kebab experience possible, check out the best kebab shop in London, Le Bab. Our menu has something for all kebab lovers.
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