The very mention of kebab usually conjures images of meat being slowly roasted over a rotating spit, filling the air with the rich, smoky aroma of charred beef or lamb. A dish considered to be of Turkish origin, it is usually served in pita bread with tomato, onion, sumac, pickled cucumber and drizzled in sauces. This type of kebab is the Doner kebab, which is commonly sold as a fast-food item. There’s more to kebabs than just the Doner, with Shish kebab (skewered grilled meat) and Adana kebabi (minced-meat kebab), just to name a few. Spanning from the Levant to the Middle East and South Asia, each region has its unique variant of the kebab set with distinct flavours from the use of different ingredients and cooking methods.
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Jonbab Turkish Kebab
A roadside stall in Wangsa Maju manned by a Turkish and his assistant, the beeline for the kebabs here proclaim the superiority of this unpretentious street food. Offering a choice of sauces including chili sauce (for local taste buds) to go with the slivers of roasted chicken in your pita bread, this kebab wrap is said to taste as good as the ones in Turkey. Still having doubts? Then why don’t you head there to give it a try!More info
Jonbab Turkish Kebab View restaurant
Jalan 4a/27a, Wangsa Maju, 53300, Wangsa Maju, Kuala Lumpur
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