"Kebap" Street Food Restaurants in Berlin
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.
For a kebab at Oggi's you have to put up with longer waiting times. But it's worth it. The snack bar, which is run by influencer Oguzhan Metin, has achieved cult status in Berlin. Fresh, grilled vegetables and tasty meat skewers are a delight.
The Döner kebab is a Berlin cultural fixture. The Hisar fresh food stand in Schöneberg has been preparing tried and tested classics of Turkish cuisine such as döner and lahmacun for over 30 years. The meat is fresh and juicy, and the sauces are particularly tasty.
It's worth the wait, because Mustafa's Gemüse Kebap still serves one of the best kebabs in the city. According to founder Tarik Kara, the recipe for success is proximity to the ingredients used, the customers and the staff. This is the only way to maintain the high quality.
Word has gotten around about the good quality and friendliness of the team, and at Rüyam you can easily wait a little longer for your kebab. The bread is crispy and filled to the brim with salad, roasted vegetables and meat.
The Hasir empire now has six locations in Berlin. It all started in Kreuzberg, in the Aygün family's first restaurant, which opened in 1970. Hasir is known for typical Turkish specialities such as homemade mezze, grilled meat dishes and kebabs.
Lots of fresh salad and a little pinch of feta in the vegetable kebab, which is actually a chicken kebab (but also available as a vegetarian) - that's Rüyam. Both branches in Schöneberg and Prenzlauer Berg are popular yet cosy. Allow for waiting time.
For 20 years, this traditional restaurant on Leopoldplatz has been offering rustic chic and yaprak kebab with lean veal in homemade bread. Connoisseurs recommend the lavash instead of the pita bread! Barbecue skewers, pide and baklava complete the menu.
Original Yaprak kebab in a simple ambience and on a bustling corner of Kreuzberg. The daily freshly layered meat is offered in three different bread variations with always fresh parsley, tomatoes and onion as well as homemade sauces.
Home baked bread stuffed with lean chicken and finished with homemade herb sauce and the obligatory salad. The special: Initially braised on a spit, the meat becomes great crispy and savoury during the subsequent pan-frying.