Best "Kebap"-Street Food Restaurants
Size matters? Then you have to try the generously packed kebab pockets and lahmacun - with veal! Quantity and quality go hand in hand here: plenty of juicy meat, lots of crunchy salad, tzatziki, cocktail and hot sauce and fresh lemon juice as a finish.
Cologne's best-kept kebab secret is hidden in Körnerstraße: every Wednesday, Atila Tosun personally fires up the spit in his small, iconic Ehrenfeld market hall for what is perhaps the most honest and delicious kebab in the cathedral city.
His kebabs have gone viral: Ferhat's legendary sandwich pockets, known from social media and television, are inspiring Vienna - every minute of waiting time is worth it. Fresh from the grill, in home-baked sourdough bread and topped with homemade natural sheep yoghurt. Worth posting!
The deli, which is part of the traditional snack bar in the Kwartier Latäng neighbourhood, brings kebab power to the Agnesviertel. The kebab is prepared according to a recipe that is over 30 years old. The bread, meat, pickled vegetables, salads, falafel etc. taste super fresh and the kebab platter is particularly good.
A must for visitors to Cologne. If you haven't eaten an Adana sandwich here, you haven't seen the cathedral city. The charcoal-grilled lamb skewers can also be enjoyed with bulgur, rice, salad and hot sauce. Another tip: try the house pide.
A pleasant little snack bar with a neutral ambience, but the kebab plates, kebab pockets, lahmacun and falafel are really really good. Everything tastes really fresh and is obviously prepared with a lot of love every day. Nice prices and extremely friendly service.
Doner kebab, only nicer. The classic comes with tzatziki and salad, and in addition to veal, there is also a vegan version of the soya skewer, both served in homemade bread. The homemade mezze, falafel plates, and the vegetable doner with grilled vegetables and aubergine yoghurt sauce are also good.
Kebap with Attitude have created a kebab that is anything but ordinary. Their recipe for success is the great flavour, high-quality ingredients as well as regional beef and chicken, which is cooked on site.
The Kent's good reputation precedes it: Turkish and Levantine cuisine, authentic and uncompromisingly fresh. Homemade mezze, halal meat straight from the spit, fine fish dishes and plenty of veggie options. The flatbread comes warm from the oven and is grilled over charcoal - just as it should be.
The Kent's good reputation precedes it: Turkish and Levantine cuisine, authentic and uncompromisingly fresh. Homemade mezze, halal meat straight from the spit, fine fish dishes and plenty of veggie options. The flatbread comes warm from the oven and is grilled over charcoal - just as it should be.
Since 2016, you can have crispy kebab rolls filled with juicy meat and plenty of vegetables at Spichernplatz. The homemade sauces are really deep and the pide is downright fantastic. Rather unromantic setting, but extra points for freshness and friendliness.
100 per cent organic lamb comes from the charcoal grill, wrapped in special bread and bedded on crunchy vegetables - a firework of flavours. Also on the menu: campfire-style grilled fish and handmade cig köfte, which will delight even the most ardent meat fans.
Baba's is the new crowd favourite among Zurich's kebab shops. The reason: the meat skewer is not only made from Swiss meat, but also roasted over a wood fire. Kebabs don't really get any better than this. The Iskender plate is a particular favourite.
Generously filled kebab pockets at more than fair prices. Fans call it the best kebab spot in the city, some even in the whole of NRW. Here are the facts: Well-seasoned meat. Vegetables super fresh, bread crispy and the sauce combo really good, plus there are good vegan alternatives.
The snack bar in Stuttgart East has made a name for itself with innovations. The vegan kebab was pioneered here, but meat fans still get their money's worth too - for example with the steak kebab. Pide and kebab bread are baked in their own stone oven.
Visually, it looks as if the kebab here has American roots, as the shop with its white tiles and neon lights almost looks like a diner. But the kebab itself? Clearly of Eurasian provenance. If you want something special, you should order a wagyu kebab in advance!
The Kent's good reputation precedes it: Turkish and Levantine cuisine, authentic and uncompromisingly fresh. Homemade mezze, halal meat straight from the spit, fine fish dishes and plenty of veggie options. The flatbread comes warm from the oven and is grilled over charcoal - just as it should be.
The Kent's good reputation precedes it: Turkish and Levantine cuisine, authentic and uncompromisingly fresh. Homemade mezze, halal meat straight from the spit, fine fish dishes and plenty of veggie options. The flatbread comes warm from the oven and is grilled over charcoal - just as it should be.
The Kent's good reputation precedes it: Turkish and Levantine cuisine, authentic and uncompromisingly fresh. Homemade mezze, halal meat straight from the spit, fine fish dishes and plenty of veggie options. The flatbread comes warm from the oven and is grilled over charcoal - just as it should be.
The day starts at the charcoal grill - everything here is centred around doner kebabs and dürüm, because the focus is on quality rather than quantity. Only meat from Austria is used, and the vegetables are also sourced locally. Add an ayran and the perfect packed lunch is ready.