{"id":4190,"date":"2025-06-03T15:52:35","date_gmt":"2025-06-03T15:52:35","guid":{"rendered":"https:\/\/gemuseparis.fr\/?p=4190"},"modified":"2025-12-22T10:32:41","modified_gmt":"2025-12-22T10:32:41","slug":"une-histoire-du-kebab-par-gemuse","status":"publish","type":"post","link":"https:\/\/gemuseparis.fr\/en\/une-histoire-du-kebab-par-gemuse","title":{"rendered":"A history of kebabs by GEM\u00dcSE"},"content":{"rendered":"<p><strong>Faith of GEM\u00dcSE<\/strong>, If there's one legendary sandwich in this world, it's the <strong>kebab<\/strong>. And a legendary sandwich is bound to have a long and mysterious - and possibly turbulent and controversial - history. There will be disagreements over dates, disputes over who invented it, major diplomatic issues, chancellors cutting 120kg of meat with swords, political recuperation, and violent clashes between lovers of different sauces. We're in luck: the kebab is all that, slipped between two slices of bread. <strong>GEM\u00dcSE<\/strong> gives you the lowdown.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img fetchpriority=\"high\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/gemuseparis.fr\/wp-content\/uploads\/2025\/11\/20220212_113827-768x1024.jpg\" alt=\"Broche de viande grill\u00e9e dans la cusiine de GEM\u00dcSE \" class=\"wp-image-4192\" style=\"width:268px;height:auto\" srcset=\"https:\/\/gemuseparis.fr\/wp-content\/uploads\/2025\/11\/20220212_113827-768x1024.jpg 768w, https:\/\/gemuseparis.fr\/wp-content\/uploads\/2025\/11\/20220212_113827-225x300.jpg 225w, https:\/\/gemuseparis.fr\/wp-content\/uploads\/2025\/11\/20220212_113827-1152x1536.jpg 1152w, https:\/\/gemuseparis.fr\/wp-content\/uploads\/2025\/11\/20220212_113827-1536x2048.jpg 1536w, https:\/\/gemuseparis.fr\/wp-content\/uploads\/2025\/11\/20220212_113827-scaled.jpg 1920w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p><strong>1616<\/strong> An anonymous painter from Istanbul slips what appears to be skewered meat spinning horizontally into one of his compositions. There are no flashing neon lights or a menu offering \u201cRadical 3 steaks\u201d, but experts agree that this could be the <strong>first performance of kebab<\/strong> as we know it today.<\/p>\n\n\n\n<p><strong>Turkey<\/strong>, mid-19th century: a certain <strong>Hamdi Usta<\/strong> and a hypothetical <strong>Iskender Efendi<\/strong> launched the hostilities and the trouble began. They both claimed to have invented the vertical cooking of meat (a claim denied by all the witch-hunters of the 15th century), asserted that their business was scalable, raised piastres and set up shop in all the commercial centres known at the time as \u201csouks\u201d.<\/p>\n\n\n\n<p>Unfortunately for them a certain <strong>James Robertson<\/strong>, British photographer <strong>first photo of a doner kebab<\/strong> at <strong>1854<\/strong> The seller is neither Hamdi nor Iskender, the ball is in the middle, zero everywhere.<\/p>\n\n\n\n<p>Well, that's the Turkish part, and it's not very clear. But what about the kebab as we know it today? \u201c<strong>D\u00f6ner<\/strong>\u201dmeans \u201cto turn\u201d, \u201c<strong>kebap<\/strong>\u201dmeans \u201cgrill\u201d, the \u201c<strong>D\u00f6ner Kebap<\/strong>\u201dIn other words, it's meat that grills as it spins. But who came up with the idea of stuffing it into flat bread with raw vegetables and sauce? Take a trip to <strong>Germany<\/strong> to find the beginnings of an answer.<\/p>\n\n\n\n<p><strong>Berlin, 1970s<\/strong>. Almost 1 million (do you know what that is, Larmina?) Turkish workers were \u201cinvited\u201d to Germany. The menu in Germany at the time was sausage, cabbage, potatoes and beer. That's cool, but it's a hell of a lot less grilled meat on a spit, and that's a certainty. <strong>Kadir Nurman<\/strong> would have understood. As Germans like to eat on the go without getting their fingers too dirty, the self-proclaimed genius of the kebab stuffs the famous Turkish meat into a loaf of bread, garnishes it with a few crudit\u00e9s, sprinkles it with garlic sauce, and makes a killing. This man is said to have earned as little as \u20ac0.001 per kebab sold in France, and currently makes \u20ac360,000 a year. Oops.<\/p>\n\n\n\n<p>And in <strong>France<\/strong> ? To make matters worse, there was no Turkey or Germany for kebabs in France at the time of the launch. <strong>Greece<\/strong> which democratised the product thanks to the <strong>Gyros<\/strong> (root of the words \u201crosti\u201d, \u201crostative\u201d, \u201cgyroscopic\u201d, and \u201cEdmond Rostand\u201d - well maybe -). It's in the <strong>80s<\/strong>, near <strong>Saint-Michel in Paris<\/strong>, The first \u201cGreek\u201d appeared. Although the principle was the same, the product was radically different: grilled pork spit, Greek pita bread, tzatziki, red onions... The product would eventually change with the Lebanese, Turkish and North African influences in the years that followed, but the term would remain in Paris: at the end of the evening, people would have a \u201cgrec\u201d.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/gemuseparis.fr\/wp-content\/uploads\/2025\/11\/20230213_153013-768x1024.jpg\" alt=\"Plusieurs d\u00e9licieuses sp\u00e9cialit\u00e9s de Gem\u00fcse \" class=\"wp-image-4195\" style=\"width:389px;height:auto\" srcset=\"https:\/\/gemuseparis.fr\/wp-content\/uploads\/2025\/11\/20230213_153013-768x1024.jpg 768w, https:\/\/gemuseparis.fr\/wp-content\/uploads\/2025\/11\/20230213_153013-225x300.jpg 225w, https:\/\/gemuseparis.fr\/wp-content\/uploads\/2025\/11\/20230213_153013-1152x1536.jpg 1152w, https:\/\/gemuseparis.fr\/wp-content\/uploads\/2025\/11\/20230213_153013-1536x2048.jpg 1536w, https:\/\/gemuseparis.fr\/wp-content\/uploads\/2025\/11\/20230213_153013-scaled.jpg 1920w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p>Unfortunately battered by all these opposing influences, the poor <strong>French kebab<\/strong> struggles to find an identity of which it is proud, and the <strong>2000s<\/strong> are marked by dodgy frozen spits, soft breads, crudit\u00e9s at the end of their life, and fluorescent orange Algerian sauce (delicious by the way, let it be known). It's a style, to be sure, but it needed a little refreshing.<\/p>\n\n\n\n<p>This has now been achieved in <strong>2018<\/strong> : <strong>GEM\u00dcSE<\/strong> is opening its doors with the firm intention of showing that kebabs can still be a way of life. <strong>A popular, universal and accessible dish<\/strong>, while being <strong>gourmet, colourful, complete and cooked<\/strong>. Inspired by <strong>400 years of history<\/strong>, again mixing the <strong>Turkish, German, Lebanese, Greek and Syrian influences<\/strong>, <strong>GEM\u00dcSE<\/strong> offers the French <strong>first Berliner Kebap<\/strong> of the country. In this little green shop in <strong>61 rue Ramey<\/strong>, the kebab masters of <strong>GEM\u00dcSE<\/strong> have been cooking up the best kebabs possible every day ever since, the <strong>ultimate kebap<\/strong>. <strong>Homemade marinated chicken kebab<\/strong> twice a day, <strong>crunchy, chewy pide bread<\/strong>, <strong>homemade sauces<\/strong>, avalanche of <strong>seasoned raw vegetables<\/strong> and <strong>marinated grilled vegetables<\/strong>, <strong>fresh cheese, herbs and lemon<\/strong> : <strong>GEM\u00dcSE<\/strong> is gradually entering the <strong>Legend<\/strong>.<\/p>\n\n\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/gemuseparis.fr\/wp-content\/uploads\/2025\/11\/20190419_202150-768x1024.jpg\" alt=\"Devanture du restaurant GEM\u00dcSE \u00e0 Paris 18 \" class=\"wp-image-4194\" style=\"width:477px;height:auto\" srcset=\"https:\/\/gemuseparis.fr\/wp-content\/uploads\/2025\/11\/20190419_202150-768x1024.jpg 768w, https:\/\/gemuseparis.fr\/wp-content\/uploads\/2025\/11\/20190419_202150-225x300.jpg 225w, https:\/\/gemuseparis.fr\/wp-content\/uploads\/2025\/11\/20190419_202150-1152x1536.jpg 1152w, https:\/\/gemuseparis.fr\/wp-content\/uploads\/2025\/11\/20190419_202150-1536x2048.jpg 1536w, https:\/\/gemuseparis.fr\/wp-content\/uploads\/2025\/11\/20190419_202150-scaled.jpg 1920w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>Foi de GEM\u00dcSE, s\u2019il est bien un sandwich l\u00e9gendaire en ce bas monde, c\u2019est bien le kebab. Et qui dit sandwich l\u00e9gendaire, dit forc\u00e9ment histoire longue et myst\u00e9rieuse &#8211; si&#8230;<\/p>","protected":false},"author":1,"featured_media":4193,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-4190","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-uncategorized"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Une histoire du kebab par GEM\u00dcSE - GEM\u00dcSE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gemuseparis.fr\/en\/une-histoire-du-kebab-par-gemuse\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Une histoire du kebab par GEM\u00dcSE - GEM\u00dcSE\" \/>\n<meta property=\"og:description\" content=\"Foi de GEM\u00dcSE, s\u2019il est bien un sandwich l\u00e9gendaire en ce bas monde, c\u2019est bien le kebab. 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