Favorite kebab ?

[vaclava krishna]

Which kebab do you, feel is the best & most, tasty kebab ?

 

[itsstillmatt]

Last night I tasted one with lamb, and organs of lamb. It was quite good, though the flavor was intense.

 

[vaclava krishna]

Originally Posted by iammatt

Last night I tasted one with lamb, and organs of lamb. It was quite good, though the flavor was intense.

Do you know, it's name ? Did you wash it with, raki ?

 

[itsstillmatt]

Souvlaki apo Entosthia - grilled spring lamb and organ meats with lemon-oregano vinaigrette & Kokkari potatoes. Six o'clock AM plane flight, so no raki.

 

[globetrotter]

Originally Posted by iammatt

Souvlaki apo Entosthia - grilled spring lamb and organ meats with lemon-oregano vinaigrette & Kokkari potatoes. Six o'clock AM plane flight, so no raki.

was that in SF? tell me about that place, please

 

[bach]

i dont know of any other one except doner kebap... and i only saw them when i was in italy. my kebap exposure is patently limited.

 

[Nil]

I had no idea there was such a wide variety of kebabs.

 

[Huntsman]

Iskender the potter?

 

[vaclava krishna]

Originally Posted by Nil

I had no idea there was such a wide variety of kebabs.

A kebab for, all seasoning.

 

[Matt]

They pass them off as Turkish, but having never been to Turkey I cannot verify how authentic this claim is, but I love the Sandwich Turque things that they sell in little corner restaurants all over Paris. So so good. I end up inadvertently living on them when I am in France.

Also in Hanoi in the past couple of years, someone has taken to combining it the lamb with Vietnamese baguettes to make 'banh mi ke bap' - those are good too.

But having grown up in Australia, I guess my favorites are still the Aussie fish and chip shop Yiros thingies (which for no apparent reason are called souvlaki in Melbourne). Greek style. Those are good.

 

[appolyon]

Originally Posted by m@T

(which for no apparent reason are called souvlaki in Melbourne)

the difference between kebabs and souvlaki is the meat used ... in kebabs it is typically a meat 'mould' or 'roll' which kind of looks like mince ... whereas in souvlaki the meat is just a lot of thin cuts stacked on top of one another! From a Melbourne boy who has eaten a lot of both throughout his misspent youth!

 

[Matt]

ya (i lived in Melb for like five years but am an Adelaide boy originally), what is called a souv in Melbourne is a yiros everywhere else, while souvlakis in 'everywhere else' is meat-on-a-stick.

 

[appolyon]

Originally Posted by m@T

ya (i lived in Melb for like five years but am an Adelaide boy originally), what is called a souv in Melbourne is a yiros everywhere else, while souvlakis in 'everywhere else' is meat-on-a-stick.

technically that is correct (I'm Greek also) ... but yiros and souvlaki are used interchangeably ...

regardless ... its 5.04 on a Friday arvo and I'm well overdue for a beer!

 

[Matt]

haha - btw I was always partial to the place on Commercial Rd just around the corner from Chapel Street for my souvlakis....and partial to the Argo on Argo St (I used to live 50 meters away) for my Friday arvo beer.

Have a good weekend.

 

[Fade to Black]

my favorite kebab is one with vaclava, DDML and Begavningsreserven punctuated by slices of grilled onion, green pepper and mushroom. Served with rice pilaf and a tall cherry coke.