Wrapped in flavour, juicy Doner kebabs are the new street-food crush

The ideal Doner should have a balance of 70 percent meat, 20 percent vegetables, and 10 percent tahina, all neatly wrapped in Khubz bread (Images: Arabian Delites)

Quick, customizable, and always satisfying — the Doner’s rise proves that when it comes to eating, India loves to wrap it up. In an ever-evolving foodscape, global comfort foods often arrive with a desi twist and the latest to win over Indian taste buds are the Doner wraps and kebabs.

These juicy, rolled-up Turkish street-food classic is quickly becoming a go-to for urban foodies. Step into any bustling high-street eatery in Delhi or scroll through a delivery app in Bengaluru, and you’ll spot Doner wraps sitting pretty on the menu, right next to momos and burgers.

All about doners:

Convenience, portability, and a promise of big flavours packed neatly into a warm wrap. For a young, on-the-go crowd that loves trying international cuisines but still craves spice and texture, the Doner checks all boxes. Arabic food expert Mandeep Singh, M.D of Arabian Delites, explains how these wraps differ from their shawarma cousins. “While the meat for Doner, Shawarma, and Gyros is always grilled on the shawarma machine, what truly differentiates them are the breads, sauces, and accompaniments. A Doner is traditionally made with Khubz bread and tahina sauce, complemented with fresh vegetables. To enhance the meal, fries are often added for an extra dose of carbs. On the other hand, a Shawarma can be wrapped in pita or saz bread, with toum (garlic sauce) as a must-have element. Unlike what is commonly found on the streets of India, where it is often served in a roti or roomali, an authentic Shawarma has its own distinct identity,” he says.

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In India, the Doner is not just imitated but it’s adapted according to desi taste buds and additions. Chefs and QSR brands are having fun with fillings, rolling out fusion Doner burgers, spicy Indian-style Doner momos, and even fiery tandoori-spiced wraps. Singh explains the correct balance and says, “The ideal Doner should have a balance of 70 percent meat, 20 percent vegetables, and 10 percent tahina, all neatly wrapped in Khubz bread. For dine-in, wrapping it in butter paper ensures easy handling, while for takeaways, using foil helps keep it hot and fresh. When it comes to flavour, the 7-spice Shawarma mix with sumac is internationally renowned. However, a signature spice blend is a hit with Indian palate, offering a unique twist that sets fusion Shawarma apart.”\

Plant-based variations:

Another factor fueling the trend is health-conscious dining and rise of vegan variants. While kebabs have always been indulgent, today’s Doner wraps are also catering to vegetarians and flexitarians. Think soya-based Doners, tofu fillings, or even jackfruit “mock meat” options. Singh points out that soya-based wraps have gained surprising traction among Indian communities who are primarily into plant-based eating.

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For those tempted to try their own version at home, it’s easier than it looks. Marinate and pan-fry lean chicken or lamb, then roll it into a whole-wheat flatbread with yogurt sauce, shredded lettuce, tomatoes, cucumbers, and a drizzle of chili or garlic sauce. Add pickled peppers or crunchy cabbage for extra zing. Skip the French fries if you want to keep it guilt-free.