Kapsalon, this meal has turned into one of the most popular street foods of the Netherlands has an interesting mix of influences: Dutch and Middle-Eastern. The name kapsalon comes from the Dutch word for hairdressing shop, and the dish itself is a recent invention — it was created in 2003 in Rotterdam.
The problem with making shoarma, shwarma or donner kebab at home (and the word can be also spelled schwarma or shawrama) is that the original versions are all made on a vertical spit that turns in front of an open gas or charcoal generated flame. A secondary problem is that the average skewer used is almost 1.5 cm. thick and holds between 8 – 10 kilos of meat. Cooking at home requires a different method and, of course, smaller amounts of meat.
Here, after a great deal of both rewarding and not all that rewarding experimentation, is the very best I can come up with. It may not be quite “the real thing”, but it will satisfy in many of the same ways.