So now that we're up to present day, it's finally time to address what the hell is going on with that upside-down pyramid of meat. As the meat spins, only the outer inch is actually cooked, leaving the inside layers frozen and uncontaminated. Those layers can weigh up to 200lbs, and are usually comprised of 95% veal, with a small chaser of lamb. During production, the meat is seasoned with spices like paprika and cumin, then soaked in a yogurt-based marinade to break down the cellular structure.
Chicken kebabs came on the scene in the '90s due to the mad-cow scare, and white meat is now responsible for 40% of the €3bill German kebab industry. The country has more kebab stands than McDonald's or Burger Kings combined, but despite making up 50% of German fast-food joints, kebabs only bring in 25% of the total fast-food revenue. Hence nobody in Germany wanting to run more than one restaurant.