Kebab Heidelberg

The kebab has no recipe, it just fol­lows a basic pat­tern: bread with fil­ling. Doesn’t sound that spec­ta­cu­lar at first, but exactly this impre­cis­ion is the genius behind the Kebap. Ever­yone can design it the way he wants. Whe­ther as a pita bread with sliced chi­cken, with lots of vege­ta­bles or even as a wrap with fal­a­fel, there is some­thing here for every gourmet.

Here is a list of kebab stores that you must visit:

If you are not in the area nearby, make sure to check the ope­ning hours of your sel­ec­ted kebab store – espe­ci­ally when boo­king via an out­da­ted web­site, web­shop or app. Other­wise, you may not receive your deli­cious ori­en­tal kebab until the next day!

Simi­lar to the Greek Gyros, the Kebap is roas­ted meat, in this case from a spit, served with vege­ta­bles such as let­tuce, tomato, onions, etc. in a pita bread. The com­po­si­tion is left to ones­elf, so that ever­yone can com­pose his own dish. The Pan­do­ras kebab box opens up end­less pos­si­bi­li­ties and varia­ti­ons. You just eat this by hand, but you should hope that this is not too hot.

The most common forms of kebab are the one in pita bread, the Yufka (simi­lar to a wrap or Dürüm) or even the fancy kebab box. Whe­ther you want your gril­led meat in a card­board box or just with salad and the good sauce of yogurt and spices. Even the kebab plate is being sold ever­y­where in Ger­many because of its simple take-away fri­endly appeal. It is what it is, a kebab, broken down into its com­pon­ents, served on a plate.

A common exam­ple would be a kebab in bread from the oven with let­tuce, tomato, onion and sauce. Unlike the equally popu­lar pizza, kebab is more com­pact and easy to trans­port, but its size non­t­hel­ess stills any hunger.

The kebab as such is an old tra­di­tio­nal dish from Tur­kish cui­sine. For cen­tu­ries, dia­ries of tra­ve­lers from all over the world and from Turkey descri­bed the deli­cacy from the land of three seas. Some­thing seems to be on those nevert­hel­ess, because todays kebab is more popu­lar than ever. Howe­ver, the kebab plate or the kebab box were inven­ted much much later.

Trans­la­ted as “spin­ning meat,” kebabs have been roas­ted on a spit and served as kebabs in pita bread with vege­ta­bles for cen­tu­ries. This seems to be tra­di­tion, and what a tra­di­tion it is. Kebabs as such have been served before, but the form we know today only since the late 1800s. Truly a fabu­lous culinary invention.

Europe loves the pita bread with kebab meat from the spit. Wha­te­ver city, you cannot escape the juicy slices of meat on oven-fresh pita bread. In Berlin alone, you’ll encoun­ter dozens of “Döner­lä­den”. Ger­many is in the Döner­hype! For over 50 years, more and more kebab stores have sprou­ted from the asphalt floors of German cities, inclu­ding Heidelberg. Espe­ci­ally in the big cities in Ger­many, the flas­hing “Döner Imbiss” sign is hard to ima­gine wit­hout. Let someone find the best one…

Up to this day the kebab has evol­ved into many forms. From the vegan Vöner (Vebab), the kebab plate, the fal­a­fel yufka up to varia­ti­ons with the Döner meat of lamb, beef or also calf, alone the choice with the salad of ice­berg to Rucola, and even more top­pings. It is just one of the most popu­lar dishes in Ger­many. Like­wise it is in Heidelberg, because at the Bis­marck­platz alone are over 5 kebab manu­fac­tu­r­ers. Quick pre­pa­ra­tion, to go and easy to use, you and your sto­mach will be happy. Great, now I’m hungry!