They may seem like a good idea after a few pints at the pub, but Graham finds the facts on kebabs rather unsavoury.
The Doner Kebab may be Britain's favourite apres pub grub, but it ain't good in any way, shape or form. The latest research suggests dining on a Doner is akin to dining on a drip tray laden with lard. Our friends over at Word of Mouth have more.
Scientists have found that the average doner kebab contains the equivalent of a wine glass full of cooking fat. Nutritionists warn that eating two a week could cause a heart attack within 10 years.
This is nothing terribly new, of course. You don't have to be Georges Auguste Escoffier to feel that bucket of grease scythe a path to your stomach as you enjoy your unhealthy hit. Research in 2002 suggested the iconic rotating spit of congealed lamb is not all it appears to be.
According to a sampling programme carried out by the Lincolnshire Government in 2002, of eight kebabs tested three were "unsatisfactory" in that they contained meats other than lamb. One only contained one per cent of sheep meat. Commenting on the findings Manchester Online said, "a doner kebab was found to contain 5.8g of trans fat per portion compared to 0.87g in a Big Mac and fries.
However, head abroad and it's a dfferent picture. Turkey, the land of the kebab offers a far healthier version. Having never visited the country, I can't vouch for Turkey. However, I can vouch for the French and the North African kebab shop owners who rustle up a lean and light number, low in grease and high in flavour. You can even see the meat. This isn't the lumpen hulk of lamb spam you see in Britain. There are chunks of flesh.
While this possibly healthier continental version might not soak the lager up as well as the British version, I'll wager it's way more enjoyable and won't tempt a heart attack. Maybe we just need to rethink the kebab from the ground up... but, enough of this seriousness... here is a slideshow of some fabulously imaginative kebab shop names.