December 5, 2020

The most wonderful time of the deer

Leading a kebab revolution against ‘dirty doners’, I Am Döner is launching a brand-new kebab just in time for Christmas – The Döner & Blitzen. The new reindeer meat kebab will be available over the festive period only, so head over to either of the two stores in Harrogate or Headingley to grab yourself one…or yule be sorry.

The new festive addition, devised on a trip to Finnish Lapland, has been inspired by the traditional food of Finland’s indigenous Sámi people, who traditionally serve reindeer in a flat bread.

The Döner & Blitzen kebab is a unique blend of reindeer and beef doner meat, topped with tangy lingonberry crème fraiche, Christmas dinner gravy, parsnip crisps, spicy chilli jam, root veg sauerkraut and traditional stuffing. If not to everyone’s taste, or for those wanting something plant-based, the reindeer meat can be swapped out for I am Döner’s vegan doner or any other meat.

I am Döner founder, Paul Baron, says: “We launched a Christmas kebab last year and it went nuts, it got us thinking about what we could do this year. As a chef, I am always looking for inspiration from the world around me and when the opportunity came up to visit Lapland, meet other chefs and discover their cuisine, I jumped at the chance. It was there, in the home of Santa Claus, that we discovered how important reindeer meat is in their culture. We met a reindeer farmer whose family had been farming this way for over 300 years and an award-winning chef that helped us understand the ingredients and flavours they use.”

Although some may say the new Döner & Blitzen kebab is a rebel without a Claus, 50p from every kebab sold will also be donated to local children’s causes in Yorkshire – making sure that the activity goes further in spreading even more Christmas cheer.

Reindeer meat is low in fat and is considered one of the leanest meats. It contains more than double the values of some nutrients than others and is high in B-12, omega-3, omega-6 and essentials fatty acids. It’s also naturally farmed, traditionally eaten in Nordic countries and would have been common meat for our ancestors at mealtimes.