Sultan produce various type of Turkish Kebabs everyday by using quality fresh meat products.
Kebabs come from an earlier time when Nomadic tribesmen grilled meat on their swords. In 18th century, Ottoman traveller Evliya Celebi mentions kebab as a horizontal stack of meat. In 1860s Iskender Efendi from Bursa contributes to the kebab with a new angle – vertical grilling and serving it in thin slices. The doner kebab, which simply means rotating kebab, stands out as an innovation in the history of Turkish cuisine.
Doner Kebab is served in various ways. The meat used can be lamb, beef or chicken. Mostly in the restaurants it comes on a plate with rice or fried
potatoes, and salad on the side. You can also get it as a sandwich in between pide or you can have it in a wrapped lavas.
Kebab wrap is another very delicious serving style of kebab meat which is wrapped in lavas. Iskender Kebap is the doner meat served on pieces of pide dressed with butter and yogurt on a side of the plate. If preferred, tomato sauce and extra butter can be used for dressing.