Meat Products
Combies & Mixes

Q: When and where was the döner kebab invented?

The vertical-spit döner originated in 19th-century Turkey. The modern döner kebab sandwich, combining spit-roasted meat with salad in bread, became widespread in the 1970s in Germany. It is commonly credited to a Turkish vendor in Berlin in 1971, who adapted the dish into a quick, handheld street food for urban customers.

Q: How big is the kebab industry in Europe and the UK?

Germany alone consumes an estimated 2 million döner kebabs every day. In the UK, there are approximately 17,000–20,000 kebab shops, and the British kebab sector is valued at over £2.2 billion annually.

Q: Are there any world records linked to döner kebab?

Yes. The world’s heaviest döner weighed 1,198 kg in Ankara in 2012. Berlin set a record for the largest döner sandwich at 423.5 kg, and Australia created a 550 kg döner-and-chips serving in 2024.

Q: Are there unusual or lesser-known kebab styles around the world?

Yes. Kağıt kebabı from Turkey is baked in paper rather than grilled; Sheftalia from Cyprus uses caul fat as the wrapping; and Kyinkyinga from West Africa is coated in a spiced peanut-flour rub, giving it a distinctive nutty flavour.

Premium Seasoning For Richer Flavour & Better Results

Discover our specially crafted doner and kebab mixes, burger seasonings, and functional combies, designed to deliver superior texture, richer flavour, and higher yields for both meat and plant-based products.

Discover eTex Meat Extender, our exclusive solution for improving cohesion and water retention in meat preparations—from juicy burgers to cured meats.

Browse our range of vegetable proteins and meat extenders to enhance your formulations and boost product performance.

Vacuum-Sealed Beef Burger Patties_edited.jpg

Functional Combies

SANIMIX Pro

Doner Maker Mild Doner

Doner Maker Pro Doner

Doner Maker Sanitex KS

Professional Combies

SANIMIX Pro

Hamburger Mix

Chorizo Spice Mix

Kebab Spice Mix

Nduja Spice Mix

Pepperoni Spice Mix

Sujuk Spice Mix

Did You Know That ... ?

When and where was the döner kebab invented?

The vertical-spit döner originated in 19th-century Turkey, but the modern kebab sandwich (meat + salad in bread) only became widespread in the 1970s in Germany, thanks to Turkish immigrants adapting it for busy urban customers. Credit typically goes to a Turkish vendor in Berlin in 1971, who transformed spit-roasted meat into a quick, handheld street food — the format that spread rapidly across Europe and shaped today’s döner culture.

How big is the kebab industry in Europe and the UK?

Europe consumes enormous quantities — Germany alone eats an estimated 2 million döner kebabs every day. The UK hosts 17,000–20,000 kebab shops, and the British kebab sector is valued at over £2.2 billion annually.

Are there any world records linked to döner kebab?

Yes — several. The world’s heaviest döner weighed 1,198 kg in Ankara (2012). Berlin set a record for the largest doner sandwich at 423.5 kg, and Australia created a 550 kg doner-and-chips serving in 2024.

Are there unusual or lesser-known kebab styles around the world?

Absolutely. Kağıt kebabı (Turkey) is baked in paper rather than grilled; Sheftalia (Cyprus) uses caul fat as the wrapping instead of bread or casing; and Kyinkyinga (West Africa) is coated in a spicy peanut-flour rub, giving it a distinct nutty flavour.