Freshly grilled over charcoal, immersing yourself in exotic street food.

The most time-consuming thing before opening the shop is building this tower of meat. The selected beef and lamb are sliced thinly and marinated for several hours with salt, pepper, garlic, yogurt, and spices such as oregano, thyme, and cumin, layering meat and seasoning one after another. Once the meat has fully absorbed the flavors, the slices are stacked one by one onto a vertical roasting spit, building higher and higher until it becomes a heavy cone of meat. The grill continuously heats the meat from the side as the meat tower slowly rotates. The outer layer cooks first, and the fat drips down along the meat’s texture, hitting the charcoal and sending up wisps of smoke. The aroma can be smelled all along the street. The chef takes a long knife and thinly shaves off a layer along the surface—only the cooked outer layer is removed, while the meat inside continues roasting, so every slice is crispy on the outside and tender inside. The shaved meat is tucked into freshly grilled pita bread, topped with lettuce, tomatoes, and shredded onions, then drizzled with cucumber yogurt sauce. With one bite, the smoky char of the charcoal, the savory sweetness of the meat, and the refreshing sauce all burst together in your mouth.