Yakup Baraym, 35, from Turkey prepares a kebab at Sultan Kebab in Jongno, Seoul yesterday. Sultan Kebab came in second in foodie Daniel Gray`s "Top 5 kebabs" list. [Matthew Lamers/The Korea Herald The Korea Herald published my story on the best kebab in Korea. You can see it online here or pick up a copy of today's Korea Herald to read it. Dan Seoul Eats If you happen to run into Rami Mohammed from Yemen, don't mix up kebabs and shwarma. Mohammed didn't call the chicken or lamb dish cooked on a rotating spit and wrapped in tortilla with pickles, lettuce, tomatoes and a sauce "kebab." He called this dish shwarma. "Kebab is usually made with ground meat, while shawarma is made with whole meats such as chicken," he said. Also, a kebab - which he called doner kebab - is not supposed to be served on a thin tortilla. Rather, it should be served on a hearty bread he called ekmek arasi. While I respect his scruples, this did not stop me ...

I was originally just going to trash this place and just write FAIL on this post, but I have decided to be kind. And so, I am going to offer Sunshine Kebaps some suggestions on how they can improve their food and get more business. 1. Think K.I.S.S. which means, Keep It Simple Stupid. You offer too many sauces and toppings. Mushrooms, sweet chili sauce, mayonnaise, crushed garlic, BBQ, Pineapple, Cheddar Cheese, etc... are all fine and good, but not on a kebap (or in this case a shwarma.) 2. Make your Shwarma quickly. You should be able to make an order from start to finish in 3 minutes. It took me almost 10 minutes to get my order. 3. The meat should be moist and flavorful. It shouldn't be dry like jerky. 4. Get proper ventilation in your store. Without the vents, each customer's clothes will smell like cooked meat. 5. Oh, your bread is quite good. It is thick and full bodied. If the shwarma thing isn't working, it might be a good idea to open up a Greek G...

This was published in Groove Magazine this month. You can read it online with pictures here. Dan I happened to run into Rami Mohammed from Yemen at an Arab restaurant. As we discussed Kebap’s (or Kebab’s) popularity in Seoul, he got a bit worked up. He didn’t consider the chicken or lamb dish cooked on a rotating spit and wrapped in tortilla with pickles, lettuce, tomatoes, and a sauce as kebap. He called this dish Shwarma. Rami and I discussed this while eating at an Arab restaurant. He said while both cook the meat while rotating on a spit, Kebap is usually made with ground meat while Shwarma is made with whole meats such as chicken. Also, his Kebap -which he called Donair Kebap- is not supposed to be served on a thin tortilla, but something with a little more body- bread he called Ekmekarasi. So I asked him if he enjoyed eating Kebap/ Shwarma in Korea and he said he couldn’t eat most of them because they were not truly Halal. While, I respect his religious scruples, this did...

http://chowhound.chow.com/topics/437986 If you ever wondered what in the heck the difference between these things like I have, then you should check out the discussion at chowhound. There are so many posts about the topic, but now I think I get it. Here is one of the many posts. Donner, Shwarma, and Gyro all refer to the way the meat is cooked - upright on a spit. This method of cooking orignated in southern Turkey and was refered to as 'chevirme', meaning "rotation," or, "turning". 'Chevirme' was pronounced 'shwarma' by Arabic speakers. Similarly, 'doner' comes from the Turkish verb 'donmek', meaning "to turn". This cooking method is referred to as 'gyro' in Greek, meaning "to turn," also (think 'gyroscope'). Doner/shwarma/gyro probably originated in southern Turkey and was quickly adopted into the cuisine of northern Syria. By and large, upright roasted meat is an Anatolian, Levantine, and...