When the first kebab in Europe has been prepared is uncertain. The legend has it that it has been in the beginning of the 1970s when the first donershop opened in Berlin. The meat of the Döner Kebab is typically skewered and grilled on a vertical spit. Generally the dish is served in a sliced pocket bread (pide) or in a Durum (flatbread). The kebab is refined by the addition of various vegetables such as tomatoes, lettuce and onions. There are typically yoghurt or cocktail sauce to choose from for the genuine kebab experience.