According to GLOVO data, over the past year Poles ordered kebab more often than any other nation. In total, as many as 875,000 customers placed an order – together they could complete the National Stadium as many as 12 times. As for records – Poland has not disappointed. On February 23 at 17:33 there was a result that is difficult to break: 37 kebabs delivered in one minute. Agglomerations are leading among the village. Most orders fall on Warsaw, Łódź and the Tri -City. The capital is responsible for 15 percent. orders placed in our country.
We place half of the orders for kebabs over the weekend
Weekend without a kebab? It is unthinkable for many. According to GLOVO data, as much as 47 percent Orders are just on Friday, Saturday and Sunday. Evenings and nights are real peak hours. Up to 37 percent We place orders between 18:00 and 21:00, and the number of deliveries just before midnight increased by one third compared to last year. Kebab has become an almost obligatory point of night trips. On the other hand, orders placed at 9 am the same (31 percent) increased.
Kebabic trends: portions XL, Lahakum, Durum and Veg option
Poles have their favorite forms of kebab – and the data clearly show that there are large portions and various variants of administration in fashion. As many as one in four ordered kebabs are enlarged portions, i.e. versions marked as Grande, XXL or King.
WEGE options, including kebabs with the addition of Halloumi cheese, increased by as much as 60 percent. compared to the previous year. In turn, kebab in the version “On a plate” – that is, classically served, without bread, with meat and additives – he recorded an increase of 24 percent.
Among the growing trends, it is worth mentioning Lahmacun – a thin, crunchy cake resembling a Turkish pizza, traditionally baked with a thin layer of ground meat and vegetables. In combination with kebab stuffing, it creates a light, wrapped form of the dish. The popularity of this version increased in Poland by 33 percent. year on year.
Durum also deserves noteworthy – that is, a kebab wrapped in thin wheat tortilla. This is a comfortable and handy alternative to a kebab in a roll, the perfect “take -out” – an increase in orders in this category was 22 percent.
Kebab under the magnifying glass dietitian
Despite its popularity, kebab is often seen as a minor or adversely affecting our health dish. However, as the dietitian emphasizes, a lot depends on the selection of ingredients. Currently, more and more premises are focusing on products and accessories of good quality.
– Currently, we will find places where we can meet with a buffet of fresh, raw, often on a regular basis cut vegetables. We also see a tendency to grill, e.g. zucchini, eggplant or peppers. What’s more, the grill is based on the choice of good quality fat like olive oil or rapeseed oil. Bottle, processed sauces are replaced with dressing based on natural or Greek yogurt. Let’s not forget about meat, mutton, beef or poultry without unnecessary additions allow you to create a balanced, nourishing meal-explains MA Anna Janiszewska-Janowicz, a dietitian.
