Stonner kebab

Stonner Kebab

The Stonner Kebab is a unique and popular dish that originated in Scotland. It is a deep-fried kebab, typically made from lamb or chicken meat, and is a favorite among locals and tourists alike.

History

The Stonner Kebab was first introduced in the early 2000s by a Scottish butcher named Alan Stuart. Stuart wanted to create a new and exciting dish that would appeal to the local community. The result was a deep-fried kebab that quickly gained popularity due to its unique taste and texture.

Preparation

The preparation of a Stonner Kebab involves several steps. First, the meat is marinated in a mixture of spices and herbs. The marinated meat is then skewered and deep-fried until it is crispy on the outside and tender on the inside. The kebab is typically served with a side of chips and a variety of sauces.

Variations

There are several variations of the Stonner Kebab. Some versions use different types of meat, such as beef or pork, while others include additional ingredients like cheese or vegetables. There are also vegetarian versions of the Stonner Kebab, which use tofu or seitan in place of meat.

Popularity

The Stonner Kebab has gained a significant amount of popularity over the years. It is now a staple dish in many Scottish restaurants and takeaways, and is often enjoyed as a late-night snack. Despite its popularity in Scotland, the Stonner Kebab is relatively unknown in other parts of the world.

Controversy

The Stonner Kebab has been the subject of some controversy due to its high fat and calorie content. Some health experts have criticized the dish for its lack of nutritional value, while others have praised it for its unique taste and texture.

See Also

• Scottish Cuisine
• Kebab
• Deep-fried Foods

External Links

• [Official Website]
• [Recipe for Stonner Kebab]