Since 2009
Our story
One mangal, one family recipe and a queue out of the door on the first Friday. Three branches later, the coals are still lit by hand every morning.
Our grill
Thirty years on the same coals
Murat learned the mangal in his uncle’s kebab house and still lights ours every morning at ten. No gas, no shortcuts: lumpwood charcoal, hand-minced lamb and bread baked every hour.
18h
Marinade for every skewer
3
Branches across town
100%
Halal, from two farms
Inside Kebabia
Smoke you can see
What people say
Loved all over town
★★★★★
“The adana is the real thing. Smoky, juicy, and the bread is still warm when it lands.”
Local Eats Weekly
★★★★★
“Our Friday night ritual. The mixed grill for two feeds three of us, easily.”
Leyla and Tom, regulars
★★★★★
“Ordered at 11pm, arrived hot at 11:25. That künefe should be illegal.”
Jordan P., guest