döner kebap

döner kebap (plural döner kebaps)

1. Alternative form of doner kebab.
   • 1993 November, Tom Brosnahan, Turkey: A Travel Survival Kit, 4th edition, Hawthorn, Vic.: Lonely Planet Publications, →ISBN, page 316, column 1:

     The Zeybek Mangal Restaurant […] specialises in döner kebaps and has pleasant streetside tables. A portion of döner or one of their many other kebaps, with a salad and something to drink, costs about US$5.

   • 2011, Michael Krondl, “Sugar and Spice: Italy”, in Sweet Invention: A History of Dessert, Chicago, Ill.: Chicago Review Press, →ISBN, page 119:

     Each year it becomes increasingly difficult to find traditional foods in Venice. There’s no market for them. All that tourists seem to want to eat is mass market gelato and döner kebaps, and the native Venetians are dying out.

   • 2012 January 20, Mick Vann, “Verts Berlin-Inspired Kebap”, in Louis Black, editor, The Austin Chronicle, volume 31, number 21, Austin, Tex.: The Austin Chronicle Corporation, →ISSN, page 34, column 3:

     “Sounds like a gyro or a shawarma,” you say. We said the same, except that there are some crucial differences. First of all, döner kebaps taste better.

• IPA^(key):
• Hyphenation: dö‧ner ke‧bap

döner kebap (definite accusative döner kebabı, plural döner kebaplar)

1. doner kebab

• “döner kebap”, in Turkish dictionaries, Türk Dil Kurumu