Döner kebap, or in short döner, is known almost all around the world. Sure, ingredients and sauces vary, and often it even comes under a different name. Shawarma, gyros, tacos al pastor, sufllaqe or kabab Torki are some of the derivations of it. But the döner basics remain the same: beaten pieces of meat are seasoned with suet, local herbs and spices, skewered on a spit and grilled vertically. Originally the meat used for döner kebap was lamb. Today, in Istanbul, it is made of a lamb and beef mixture, or even only beef.