in 2008 introduced a number of recommendations, including that the meat should be cooked a second time after being sliced from the rotisserie. In Germany, any döner kebab meat placed onto the rotisserie must be sold the same day. It is a violation of health regulations to freeze partially cooked meat for sale at a later date. See also List of kebabs List of spit-roasted foods References Further reading , Aufgespießt. Wie der Döner über die Deutschen kam, 1996, Maren Möhring, "Döner kebab and West German Consumer (Multi-)Cultures", in Ulrike Lindner, et al., eds., Hybrid Cultures—Nervous States, 2010, , p. 151-167 Fast food German sandwiches Hot sandwiches Meat dishes Mediterranean cuisine Middle Eastern grilled meats Sandwiches Skewered kebabs Spit-cooked foods Street food Turkish sandwiches