Thanks for the link Tiger, will have to try that someday.

A bit of history on the Donner Kebab.

Basically the word 'donner/doner' means sliced from a spit.
Traditionally served on rice. But a man called Kadir Nurman stuffed it into a pita bread to make it easier for busy Berliners to eat. Then the Association of Turkish Donner Manufacturers adopted that story. Although other countries are reported to have eaten it in a pitta bread before that.
An article on the Donner here www.theguardian.com/[...]
Loads more on wiki

In Germany we mostly ate the Greek version gyros. Not trad, but usually eaten mit pommes und mayo.

Apparently Donner Kebabs are popular all over Japan, in Soel, Hanoi, and Ho Chi Mihn City.

In Finland (pretty sure Sweden too), kebab is almost exclusively doner kebab, and associated with small restaurants run by migrants of Middle-Eastern and Russian origin.

99% time these establishments also serve pizza and falafel (vegetarian dish).

Besides feeding late night party-goers, they are also popular lunch destinations because they often have lunch offers starting at 5 EUR per meal.

I've had the ones in Vietnam. Not a replacement for a real doner, but for the price, unbeatable sandwich or panini.

Almost forgot, HK has Ebeneezer's and a few other shops that do a decent doner. I forgot cause they call them wraps there. Not cheap though, close to 65rmb for the lamb one + soda.

There is a Turkish guy who sells kebab in Dali Old Town. He really draws a crowd especially with the Takim ice cream.

I love kebabs!!!

I also love kebabs!!

There's a chicken donner kebab restaurant in the new(ish) restaurant street, just across the little river next to the Nanya complex. And there's the new arabic restaurant near Cantina

So far I feel the best kebabs in the world are in Sydney and Lebanon.

European kebabs are mostly in a Turkish style and absolutely crap in comparison (and I've tried: Czech Republic, France, Germany, Holland, Romania, Spain, UK). Bad meat, lack of or unfresh vegetables, no tabouli or hummus, etc.

Never been to Turkey, no doubt they have some OK ones there, but the Lebanese have the crown in my book. A winning kebab needs options for beetroot, hummus, tabouli, thinly sliced onion, garlic sauce, chilli sauce, and of course toasting. Oh and freshly diced tomato is non-negotiable.

Less of this "polystyrene container full of slop" which is normal in Europe and particularly England... i.imgur.com/P8ozPVD.jpg ... and more of this "toasted hot wrap bursting with fresh ingredients" ... janeyinmersin.files.wordpress.com/2014/08/doner.jpg (VPN required).

I believe the Turkish term for a wrapped kebab is actually dürüm, which is what you tend to get in Europe and is a clear sign of middling execution in my experience.

I love a a late night 'polystyrene container full of slop' back in London lol

Each to their own ;o)