It's 9am on a Sunday morning and you wake with a cloudy head, a dry mouth, a faint sense of dread - and fingers that smell strongly of lamb. 'What on earth happened last night?' you think to yourself, observing greasy splotches on the duvet cover, before remembering your run-in with the 3am doner kebab.
You'll have loved it at the time, too, all that salt and bread and chilli sauce taking the edge off too many beers. But in the cold light of day, when you remember that a lot of kebab meat is in fact a strange blend of meats processed into a pulp and squashed into a cylinder, the thought of a kebab is less enticing.
There's already been an attempt in Manchester to step up kebab quality, with Bab bringing its prime skewers to Stevenson Square
Read more on manchestereveningnews.co.uk
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