Kebab Varieties

	Name:Lamb Doner Description:Made from minced lamb, egg, breadcrumbs, spices and potentially a whole lot more the Lamb doner is the quintessential post-pub snack loved by drinkers all over the world. The taste and texture varies wildly from place to place as does the ratio of 'meat' to 'filler'. The enormous kebab roll is cooked on a special rotating grill and thin strips are carved off and served with pitta bread, salad and sauces.
	Name:Lamb Schawarma Description:The posher cousin of the lamb doner, this kebab is made from layers of marinated lamb and has a darker, more complex flavour. Once upon a time this kebab was a rarity in London, but they are gaining popularity rapidly and seem to be forcing the more traditional doner out in some areas.
	Name:Chicken Doner Description:Made from layers of marinated chicken fillet, the chicken doner or schawarma to give it its correct name (if not spelling) has become an increasingly popular alternative to the classic lamb doner. The fatty chicken pieces are loosely pressed together and the kebab when carved will consist of many succulent pieces rather than the 'strips' so synonymous with the lamb doner. Most kebab shops now serve this delicacy and it often acts a something of a gateway kebab for the uninitiated.
	Name:Lamb Shish Description:Chunks of lamb marinated in a special sauce and cooked on the grill
	Name:Chicken Shish Description:Chunks of marinated chicken fillet, cooked on the grill. The chicken shish is the healthiest kebab of all, chicken being a lean meat and the grilling method removing much of the fat. Don't let this put you off though, the chicken shish is a lovely meal if you don't mind waiting 5 or 10 minutes while it is prepared.Chilli or garlic sauces are liable to overpower the chicken shish , my recommendation would be a splash of lemon juice.
	Name:Kofte Description:Minced lamb and beef, herbs and spices. The mixture is pressed on to the skewers by hand then cooked on the grill. The Kofte is a great kebab if you fancy something a little more fiesty, the rolls will usually be split vertically on the grill and then, depending on the size of your pitta halved lengthways to fit in the bread. Lemon juice is recommended to lift the flavour of a kofte, you can also consider mixing it with something like a chicken shish to provide an exciting mixed kebab.
	Name:Chicken Kofte Description:Minced chicken, herbs and spices. To be quite honest, I've never had one of these but they seem to be increasingly widely available in London. As soon as I sample a Chicken Kofte I will describe it.