Kebab shop owner shares insights on popular menu item and doner meat preparation

Kebab shops in the UK sell 1.3 million kebabs daily, contributing £2.8 billion to the economy. The first shop opened in Soho in the 1940s. Many shops use ready-made meat, but one West London owner prepares his kebabs from scratch. He marinates the meat for 12 hours and makes his chili sauce from scratch, taking six hours. Despite his care, he rarely eats kebabs, preferring healthier options like hummus or chicken soup. He customizes his kebabs to be spicier than typical offerings. The owner faces challenges with drunk customers and fussy eaters. He recalls a police incident involving two women and notes that tomatoes are often wasted due to customer requests for smaller pieces.