The word 'kebab' generally refers to meat cooked over or next to a fire. While skewered meats have existed for millennia, the modern 'Döner Kebap' was popularized in 1867 by İskender Efendi in Bursa. He had the revolutionary idea to roast the lamb vertically rather than horizontally. This allowed the fat to drip down the meat, basting it and preventing it from falling into the fire and creating smoke. The vertical spit also made it easier to shave off thin slices for serving. This technique is the direct ancestor of the Greek Gyro and the Mexican Taco al Pastor. In Turkey, the 'İskender Kebap' remains a regional specialty, served over pieces of pide bread with hot tomato sauce and melted sheep's butter.