A popular Eastern Mediterranean cooking method, done by cutting meat into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning verticalrotisserie or spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey, beef, or veal. Thin slices are shaved off the cooked surface as it continuously rotates, which are then used in various dishes.
This method has many names, from the original Turkish name of döner kebab, the Middle Eastern 'shawarma' used here, and the Greek gyro, with the first two used as synonyms of the other in other languages. It is common for dishes that use the meat made with this method, whichever way it is referred to, to be referred to with that name as well, most famously flatbreadsandwiches and wraps.
