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Premium frozen döner made for speed, quality, and consistent taste — always ready when you are.
Clear answers to common questions about storing, preparing, and serving our döner products.
Fully cooked and sliced for ultimate convenience — heat and serve in minutes, no prep needed.
At Dostlar Döner, we bring you the authentic taste of Anatolian cuisine refined through modern standards and premium production.
Our high-capacity, state-of-the-art facilities ensure every product meets the highest expectations in both quality and flavour.
Driven by a commitment to excellence, Dostlar GmbH Dönerproduktion delivers products that consistently exceed market demands and customer satisfaction benchmarks.
Discover our extensive product range and experience the true meaning of trusted taste.
That’s why we uphold the highest hygiene and safety standards — in every step, every day.
Carefully selected chicken meat - marinated in our delicious home-made spicy marinades.
Carefully selected turkey meat - marinated in our delicious home-made spicy marinades.
Carefully selected veal meat - marinated in our delicious home-made spicy marinades.
Marinated separately and minced, the veal and turkey meat is then arranged in alternating order on a skewer.
Marinated separately, the veal and turkey meat is then arranged in alternating order on a skewer.
Marinated separately, the chicken and turkey meat is then arranged in alternating order on a skewer.
Marinated separately, the veal and turkey meat is then arranged in alternating order on a skewer.
From storage instructions to cooking tips all the essential information is just a scroll away.
All food has a limited shelf life and is no longer edible once the best before date has expired. Thanks to the shock-freezing method applied by us (freezing at an input temperature of -40 °C to a skewer core temperature of -18 °C), frozen kebabs can be stored for several months, retaining their taste and flavour. If the skewer is mounted on the spit in a frozen state, it remains frozen at the core even when exposed to high temperatures during the all-day broiling process. This prevents an increased formation of bacteria and therefore the risk of meat going off. This has been confirmed by laboratory analyses. For this reason, we recommend mounting the kebab on the broiler while it is in a frozen state.
Laboratory analyses have confirmed that microorganisms in kebab products are inactive as of 85 °C, as is also the case in other food. We therefore recommend cooking the kebab well before consumption to prevent damaging the health of immunocompromised persons and children.
For at least 12 months provided the cold chain is not interrupted.
First of all, mount the kebab skewer on the kebab broiler and let it thaw for approx. 15-30 minutes at a low temperature. This can be followed by the actual broiling process. This ensures that the underlying cut surface of the kebab chunks is well-cooked when cut.
