Kebab Takeaways and Restaurants in Foxrock

Kebab takeaway for delivery or collection

“Slow cooking” is a trendy phrase that you might’ve heard or seen on countless cooking shows, menus and cookbooks. But makers of the humble kebab have been slow cooking long before Nigella and Jamie have been singing its praises.

Take some succulent meat, slowly and meticulously braise it for hours, wrap it in freshly baked naan bread, surround it in complementary vegetables and lace it generously with the right sauce, and you’ve got a perfect kebab.

Like its frequent rival, the curry, kebabs are deceptively varied. They’re a hit with vegetarians, meat-lovers and those who are feeling ravenous on a night out. By the same token, they can be quite the delicacy, with kebabs making appearances in some of the most indulgent takeaways or fine restaurants in the country.

Depending on what you order, you could be sliding the meat and veg from a skewer, or negotiating a hefty, bready meal. You can have it served on a tray, with rice, or with chips. And, just as kebab shop owners were slow-cooking before it was chic, they’re also the pioneers of “fusion”, making kebabs available with chips, curry sauce or a taste of barbecue.

The Irish keep a special place in their hearts for the mighty kebab. No matter when you’re reading this text, there’s probably someone in the country right now tucking into a doner.

Popular dishes

Doner Kebab

Doner Kebab, you know the one, if you were walking past the shop at midnight you’d drop in, but now, with the Just Eat app, the shop comes to you. The meat – usually lamb, but can be chicken – is slowly roasted on the vertical rotating spit, a cooking process developed from the horizontal rotisseries of the 17th Century Ottoman Empire. The name means ‘turning roast’ and shavings of the succulent grilled meat are served in warm pitta bread, with a salad of chopped tomatoes, lettuce, cucumber, onion, a sprinkling of hot peppers, salad dressing, mayo or a splash of home-made chilli sauce. (Keep a fire extinguisher to hand.)

Gyros

Gyros or Greek Kebab are made from chopped meat – usually pork or chicken – formed into a large meat loaf for slow roasting on the vertical rotisserie. Thin portions of the cooked meat are shaved off and served in pitta bread with onion and tzatziki (which would be a great scrabble word) but is actually a Greek yoghurt-garlic-cucumber sauce. The Greek Souvlaki is similar to Turkish shish kebab and consists of small skewers of pork, barbecued, then served in plain pitta, or with salad. Lamb or chicken variants are usually served with rice, potatoes and tzatziki.