POTD: Cheap and versatile – shish kebab and doner kebab

My favourite dish not only in the local night bazaar but also when I travel overseas – the variations of kebabs – especially the shish and doner kebabs.

Nothing beats a smoking hot kebab on a Winter’s night in Europe. But here in tropical Singapore, it is no less inviting. Photo taken with a Nikon D600 with AF-S NIKKOR 24-120mm f/4G ED VR lens. Photo credit: John Tan.

Nothing beats a smoking hot kebab on a Winter’s night in temperate countries. But here in tropical Singapore, it is no less inviting. Photo taken with a Nikon D600 with AF-S NIKKOR 24-120mm f/4G ED VR lens. Photo credit: John Tan.

Originating in the Middle East, kebabs have become popular in many other countries for many years now.

They are delicious and affordable, and can be eaten at a roadside kiosk, a proper restaurant, or taken away to be enjoyed on the go.

Skewered meat is roasted with fire and served with bread and vegetable salad.

The meat is traditionally lamb, but you variations include beef, goat, chicken, pork or even fish.

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