According to the Public Opinion Research Center (TNS OBOP), the iconic Turkish dish has become the most popular fast food in Poland, with 40% of Poles choosing them over traditional Polish cuisine or even pizza. Approximately 25,000 establishments serve kebabs nationwide.

The dish is consumed by some five million Poles every day, yet according to the findings many of them may be unaware of what they are truly eating.

Investigation findings

As reported by TVN, food quality inspectors revealed irregularities in 80% of kebab-serving establishments.

In nearly 75% of cases, the ingredients listed were not present in the dishes. Over 50% of the time, the declared type of meat was missing or substituted, such as chicken being used instead of beef or lamb.

Furthermore, samples analyzed by TVN revealed the presence of wheat, soy, and corn as filler ingredients in the dish. Some kebabs, advertised as containing lamb meat, did not include this kind of meat at all.

One of the samples, labeled as beef, contained primarily turkey, along with soy, wheat, corn, and rye, while another, purporting to be beef and lamb, contained only beef with traces of soy.

Expert explanation

Dr. Lech Adamczak from the Warsaw University of Life Sciences (SGGW) explained the presence of unexpected ingredients. “Wheat might not be added directly but could come from breadcrumbs or wheat flour. Corn could be from corn starch, a meat product additive, and soy is often used as a meat substitute.”

The recent findings highlight the need for transparency and accurate labeling in the kebab industry to ensure consumers are fully informed about what they are eating.