The World’s 100 Best Kebab & Döner Shops

The döner kebab shop Kebabi in Karlsruhe has a long list of fresh toppings and its own spit. Its homemade bread and sauces, and its grilled vegetables, set it apart from standard shops.

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A döner kebab shop in Bad Oldesloe serving hand-sliced spit meat with fresh salads and sauces. The lime squeezed over the finished doner and the spice mix set it apart from other shops.

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A corner gyros kiosk in Kavala with a vertical rotisserie, a fryer and a griddle, run by one cook. The pork gyros come with meat cut to order, feta and onions in warm pita, and portions cost around 5 euros.

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A Turkish kebab and dürüm shop in Biel serves doner, falafel and vegetarian wraps. The flatbread is homemade and the sauces are generous, though the queue at peak hours is long.

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Small takeaway kebab shop on the Katoomba main street, serving falafel, kebabs and plant-based options. The falafel is freshly made, the sauces such as zhoug and harissa are homemade, and the owner knows regulars by name.

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A kebab and döner counter at the Wild Horse servo on the Bruce Highway, popular with people heading to or from the Sunshine Coast. The sauces are house-made, the fillings are generous, and the staff are friendly.

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A small street-side souvlaki shop in Kalamata's old town, run by a father and son for decades. What sets it apart is the plain pita wrap: oiled bread, meat from the charcoal grill, tomato, onion and yogurt, with no potatoes.

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Zeyno's is a small kebab and shawarma counter in Copenhagen, where most customers take away from a busy queue. The pita bread is homemade, portions are large, the meat is juicy, and staff keep orders moving.

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Berliner-style döner shop in Lille, near the university and run by a family. The homemade bread, sauces and fries are highlights, and the fillings are large, with grilled vegetables and feta.

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A fully vegan döner and kebab shop in Berlin serving planted meat in bread, dürüm and yufka. Grilled vegetables and a range of sauces are offered, though portions and prices are mixed.

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Doner and kebab shop in Kornwestheim with indoor seating and a terrace, serving sliced meat from a spit near the entrance. The meat is tender, while portion size and bread consistency are mixed.

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LoKanta is a small döner shop in Zorneding with self-service ordering kiosks. The shop serves spit-roasted meat and house-made bread, though the meat is sometimes dry and prices are rising.

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Doner kebab shop in Offenbach am Main serving sandwiches, plates and İskender, with a wood-fired grill in view. The meat is spit-cut, the bread is homemade, and the sauces are sparse, with portions and waiting times varying.

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A small shawarma counter in Valencia serving one daily meat, beef or chicken, in bread. The meat is juicy and well seasoned, the garlic and pomegranate sauces are a draw, and the owner offers a friendly welcome.

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A döner counter in Wietzendorf sells steak-style spit meat, sliced to order. The meat is juicy, the bread is crusty and the salads rotate, though the room is plain.

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Lamb döner stall at Dappermarkt in Amsterdam, serving sandwiches, wraps and a Turkish pizza with vegetables and sauce. The bread is fresh, the meat is built up in layers, and the lamb tastes clearly of lamb.

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Döner and kebab shop in Oerlikon, Zurich, with a short menu of plates and dürüm wraps. The beef is cooked over open charcoal or wood, but the slicing is thick, portions are small and prices are high.

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Turkish kebab takeaway on Watling Street in Gillingham, with a small sitting area and a busy counter. Specialities include the doner and lamb shish, plus the garlic sauce, wraps and salad.

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Turkish kebab shop off the Taupiri expressway, serving wraps, rice plates and salads. Portions are large, the salads are fresh and service is quick, with a touchscreen kiosk for ordering.

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Turkish-style kebab and durum shop near the beach in Almería, with a counter for takeaway and tables inside. Portions are generous and the white yogurt sauce is served, while flavour and price are mixed.

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Charcoal-grilled kebab counter in Şanlıurfa's old bazaar, serving eggplant, plain Urfa and tomato kebabs on warm flatbread. The meat and eggplant are strong points, while seating is cramped, with smoke and hygiene concerns.

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The Rishon LeZion shawarma shop serves veal, turkey and lamb in pita, lapa or on a plate. The meat is generous and mixed with pine nuts, but prices are high and the service is a weak point.

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Family-run kebab and mandi shop in Canberra, known for its lamb and beef kebabs and a wide range of Middle Eastern sweets. The lamb is made in-house, the sauces are homemade and specialities include the baklava.

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A döner shop in Berlin's Friedrichshain serving vegetable and meat kebabs in homemade bread. The kebabs feature crispy bread, fresh vegetables and sauces.

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Small kiosk near Salzburg's main train station serving kebabs, dürüms and shawarma wraps. The wraps are thin and crisp, the portions are generous, and the owner's service is cheerful.

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This chicken döner kebab shop in Fethiye has a Hatay-style menu. Its house sauces, especially eggplant mayonnaise, and its thick flatbread are key features of Paspatur Döner.

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Family-run döner shop in Neuss, where Akif Usta has worked for about 35 years, makes its meat, bread and sauces fresh daily. Sliced veal is served, and lamb is available only on weekends, but the €10 price is steep.

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A Berlin-style döner kebab shop in Würzburg, serving wraps and plates with salad and sauces. The pomegranate seeds, lemon and crispy bread set its doner apart from local shops.

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Small snack bar in the Edeka car park in Unna-Königsborn, serving döner, dürüm, lahmacun and falafel wraps. Portions are generous, with extra meat piled onto döners, and the owner is friendly.

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A small döner shop with a takeaway counter near Marienplatz in Munich, Sendling's Spezial Kebap House is known for its steak döner. Specialities include the steak döner, the meat and the bread baked on site.

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Glasgow shawarma takeaway with a small shopfront, outdoor seats and long queues at busy times. The bread is soft, with a pickled vegetable garnish and garlic sauce, while salt and service are mixed.

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Kebap Häusle is a döner shop in Reutlingen serving steak döner in homemade flatbread with grilled vegetables and a thick yogurt sauce. What sets it apart is juicy sliced steak, grilled vegetables and bread made in-house, at about €10 a döner.

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This döner shop in Bonn serves steak-style beef döner alongside chicken, with juicy meat and attentive waiters. Prices run high, around €11 to €12 for a döner, and the juicy meat justifies the cost.

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Berlin-style döner kebab shop in Erlangen, with beef, chicken and vegetarian options served from a counter. The ingredients are fresh, the bread is crispy, and pomegranate seeds with lemon are on offer, though service and music are mixed.

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Turkish restaurant in Amsterdam serving a short menu of döner, soups and desserts, with lamb yaprak döner cut from the spit. The soups and homemade meat are offered, and tea is unlimited.

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Small street-food spot near St Lazarus Church in Larnaca, serving gyros, souvlaki and grilled meat in pita. Portions are very large and prices low, with homemade fries and welcoming owners.

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Turkish-style doner and dürüm shop in Basel, with beef sliced from the spit and an Iskender kebab among the specialities. Meat is charged by weight, and prices run high.

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Kebab and döner shop in St. Pölten serving chicken and veal kebabs, in bread or as a dürüm wrap. The bread is freshly baked, the choice of sauces is wide, and service is quick at busy times.

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Small shawarma counter in Daliyat al-Karmel serving veal shawarma in pita or thin lapa. The meat is generous and fatty, and the lapa is brushed with drippings from the spit.

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A doner shop in Baden, Salaar Kebab bakes its bread on site and offers vegan and vegetarian kebabs. The pita and sauces are fresh, but portion sizes and the hot, smoky room are frequent drawbacks.

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Food truck in Charleston, South Carolina, serving Turkish döner wraps, pita plates and baklava. Meat is cooked and sliced fresh to order, with generous portions and white and spicy red sauces.

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A döner shop in Mannheim serving steak döner, lahmacun and kebab pizza in bread. The meat is cut fresh from a daily-prepared spit and the bread is baked on site, though service slows at busy times.

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Döner shop in an Ettlingen industrial area where customers order at the counter and eat in or take away. The steak meat is juicy, and the bread is crispy.

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Cine Gyros is a small, family-run souvlaki and gyros spot a short way out of Heraklion's centre, popular with locals. The homemade spit-roasted meat and hand-cut fries are a feature of the menu.

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A döner kebab shop in Berlin, known for its vegetable döner and long queues. The vegetables are fresh, the bread is homemade and airy, and the menu balances meat and vegetables.

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Small takeaway counter in central Aarhus serving döner, wraps and bowls with beef, chicken, falafel or halloumi. The homemade bread and generous meat are highlights, along with a wide choice of dressings and salads.

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A döner shop in Hamburg's Europa Passage food court, owned by influencer Holle and known for steakhouse-style beef. The beef and breads are strong points, but prices are high and queues are long.

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Lebanese-style shawarma sandwiches are made in a BP gas station kitchen in Sterling Heights. The pita is grilled and crisp, served with garlic sauce and pickles, but the sandwiches are greasy and the $15 price is high.

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The döner shop in Berlin is a short walk from the Jewish Museum, with indoor and outdoor seating. The sauces are homemade, the portions are large, and complimentary Turkish tea is served after meals.

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Izmir döner shop serving only plain beef and lamb döner, in wraps or portions. Its meat is fatty and lightly marinated, and long queues form at the counter.

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A small kebab shop in Paris's 18th arrondissement cooks spit-roasted meat over wood fire, with bread, sauces and fries made in-house. The meat is smoky, and the bread and sauces are homemade.

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Halal shawarma stall on Beer Street in Hanoi's Old Quarter, run by a Syrian chef who serves chicken and beef wraps. The meat is carved from the spit, and the bread is toasted to order.

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Small Arabic restaurant in Florianópolis serving shawarma, esfihas and mezze in a simple, cozy room. The shawarma is spiced and the bread is house-baked, though prices run higher than average and the room fills quickly.

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Shawarma, falafel and manakish restaurant in London, Ontario, with chicken and beef wraps and platters. The garlic sauce, the fries and bread dipped in sauce and toasted before serving are among its features.

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Turkish kebab, döner and pide restaurant in Grevenmacher, serving grilled meats, dürüm wraps and baklava. The owner is friendly and speaks several languages, and tea and baklava are offered complimentary at the end of the meal.

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A döner and dürüm counter in Liège where the lamb is carved and the bread, sauces and vegetables are made in-house. The dürüm bread and yogurt sauce are homemade, though lunchtime waits are long and there are no fries.

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Döner and kebab shop in Winterthur serving Berlin-style döner, dürüm and bowls. The Berlin-style döner comes with herb sauce, but waits and service are weak points.

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A shawarma restaurant in Ailaboun, in the Galilee, serving veal, turkey and falafel plates with abundant salads. Portions are generous, the space is clean, and staff add free falafel, fries or coffee.

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Vegan Greek takeaway in Adelaide's city serving yiros, open plates and wraps made without animal products. The plant-based lamb and chicken pass as meat, served with soft pita and house tzatziki.

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A döner shop in Marbach am Neckar that makes its bread fresh for each order. The sourdough bread is a feature, and the meat is juicy and lightly seasoned, though queues at busy times are common.

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Syrian-style shawarma, falafel and sides are served at this small spot in downtown Sault Ste. Marie. Specialities include traditional chicken shawarma, falafel, house-made bread and hummus, lentil soup and complimentary cinnamon tea.

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A döner shop in Hofheim am Taunus serving beef döner, falafel sandwiches and takeaway. The fresh bread, sauces and meat are strong points, though queues and a crowded room are common.

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A vegetable döner stand beside Berlin Hauptbahnhof, with a chicken spit and both raw and grilled vegetables. The seasoned chicken and the sauces are offered, though the queue is long and the bread is mixed.

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A Berlin kebab shop serving the Gemüse Kebap, a German-Turkish version with sautéed vegetables, feta and lemon. The bread is crunchy, the chicken and sauces are a draw, and the staff are friendly.

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Steak döner shop in Stuttgart serving grilled beef in bread with a yogurt-style cream sauce. The meat can be dry and prices are high, though the meat itself is good.

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Shawarma and grilled chicken counter in Rotterdam, serving Syrian-style sandwiches, platters and wraps. The meat is tender and freshly carved, with aioli-style sauces, though service pace and seating are mixed.

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Paphos takeaway counter serving Greek and Cypriot style gyros in pita, with a few tables inside and outside. The portions are generous, the vegetables and pita bread are fresh, and prices are reasonable.

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Berlin-style döner shop in Dortmund offering chicken, veal, steak and vegetable fillings. The bread is filled with homemade sauces and fresh salad.

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A kebab shop in Partille, just outside Gothenburg, serving pickled red cabbage, hot sauce and bread. Portions are large and the meat is juicy.

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Wood-fired kebab stand in Olsztyn, served from a trailer for about 36 PLN. The beef is smoky and grilled, with mint and habanero sauces, though the meat is sometimes undercooked or rubbery.

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Turkish kebab shop in Coffs Harbour serving doner, kebab plates and snack packs, with friendly staff at the counter. The meat is fresh, the chips are soft inside and crunchy outside, portions are generous, and staff go out of their way.

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Small Essen doner shop where the meat is grilled over wood and queues form at peak times. Its meat and sourdough bread are highlights, but the meat is sometimes dry and prices are high.

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The döner and lahmacun shop in Gießen has a mismatched room of secondhand German furniture. Bread is baked on site, the salad and sauces are fresh, and vegan options include the seitan Bear Doner.

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Arabic street-food counter in Belgrano serving shawarma, falafel, hummus and kibbeh. Portions are generous at fair prices, and the garlic sauce is a draw, but the fries are oily and quality is declining.

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A small kebab takeout counter under the Motomachi overpass in Kobe, serving rolls, rice plates and falafel. Portions are generous and cheap, and owner Rafi talks with customers while they eat.

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Döner and kebab shop in Zurich with kiosk ordering and frequent queues, serving steak and chicken kebabs. Freshly baked bread is a feature, though meat quality varies from visit to visit.

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Family-run shawarma counter in Concord, where a father and son have served chicken wraps for about 20 years. The portions are oversized, and free chicken samples are offered while customers wait.

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A döner and dürüm shop in Dietlikon that also serves burgers, with a menu built around meat, bread and fries. The meat is freshly sliced and the bread is homemade, though portion size and food temperature vary between visits.

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Lebanese sandwich shop in Dearborn serving shawarma, falafel and sujuk on French bread, with a small room of booths and takeout. The beef shawarma comes in generous portions, while service and waits are mixed.

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A casual shawarma counter in Anaheim's Little Arabia, serving chicken and beef wraps with garlic sauce and fries. The meat is seasoned, the garlic sauce is a key feature, and opening hours are late.

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A kebab counter in Berlin's Kreuzberg serving döner, dürüm and lahmacun. The grilled vegetables, balanced sauces and freshly sliced meat are served quickly, for around €8 to €12.

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A shawarma and kebab takeaway in Birmingham city centre, run by one man behind the counter. The chicken and lamb are chunky, the salad is fresh, and portions are large for the price.

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Kebab and pizza counter in central Seville, with a few tables inside. Durum portions are generous, a choice of sauces comes with the meal, and opening hours run late.

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A historic döner shop in Samsun, open since 1925, cooks meat over wood near Saathane Square. Its thin-sliced meat is wood-fired and seasoned with thyme and onion, though service and crowding vary.

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Berlin döner shop in Charlottenburg that draws a steady queue and a lot of foot traffic. The beef is well seasoned, with crisp homemade bread and pickled red cabbage with lemon.

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A kebab shop in central Plovdiv serving halal beef and chicken doner, with takeaway and upstairs seating. Portions are large, the potatoes are freshly fried, and the house Sultan sauce is served, though quality is uneven at times.

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Family-run shawarma and snack shop in Underwood, Brisbane, serving wraps, platters and fried chicken boxes. The meat is juicy, shaved off the spit, with house garlic sauce and crisp chips.

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A döner shop at Kottbusser Tor in Berlin, serving beef, chicken and vegetarian kebabs with a long list of sauces. The meat is thinly sliced, the portions are generous, and staff offer free Turkish tea.

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Copenhagen döner shop serving halal Berlin-style durum and kebab in pita, with meat cut from the spit. The sauces are homemade, including a spicy roasted chili sauce, and the owner is warm.

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A small döner shop in Neuss with a relaxed, urban interior and a wall mural of Biggie and Tupac. The sauces are homemade, especially the sweet Brudi sauce, and the chicken döner is also on offer.

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A döner stand in Wedding with an adjoining café, serving chicken, vegetable and seitan kebabs with grilled vegetables. The stand offers a wide choice of homemade sauces, and the meat is juicy and well-seasoned.

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A small kebab stand beside Neukölln Town Hall, known for its vegetable kebab with seitan. Crispy grilled meat, fresh vegetables and friendly service come at a modest price.

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A busy Turkish-style döner shop in Vienna, where meat is carved from the spit and bread is baked in-house. The sliced meat, fresh bread and homemade ayran are the highlights, though queues are long and the experience is mixed.

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Döner shop on Luitpoldstraße in Bamberg, serving fresh salad, crispy bread and a choice of three meats. The bread and vegetables are crisp, while the garlic sauce and steak döner are mixed.

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The Berlin-style döner shop in Strasbourg has a small, clean interior and a few outdoor tables. The fries and sauces are homemade, and the vegetables are a mix of grilled and raw, served with feta and pomegranate.

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A kebab shop in Ermont, France, serving sandwiches and grilled meat platters to eat in or take away. The veal hanger steak and homemade white sauce are specialities, though consistency varies.

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A döner shop on Herzog-Wilhelm-Straße in central Munich, busy with walk-in customers and quick snacks. The fillings are generous, the bread is fresh, and spice options can be made spicy on request.

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Small Turkish kebab stall in Kyoto's Teramachi arcade, serving chicken döner wraps, rolls and bowls. Specialities are the chicken döner and the in-house Maraş ice cream.

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Charcoal-grilled Middle Eastern kebabs are served mostly as takeout from a small counter on 16th Street in Phoenix. The chicken thigh and tender skewers, the fluffy rice and sauces, and a personally welcoming owner are all part of the experience.

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Small family-run cağ kebab place in an Istanbul industrial area, serving Erzurum-style lamb skewers. The meat is tender and odourless, the kadayıf dolma is served hot, and the owner provides attentive service.

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