This Kurdish Chef Will Change How You Think About Kebab Shop Food

Most customers only ever see the finished meal, but TwoSixEats was given full access behind the counter at Baxto Kebab in Dublin to discover how the meat is really prepared inside a Kurdish kebab kitchen. On its busiest day, the kitchen prepares as much as 240kg of meat, including approximately 140kg of chicken and 100kg of lamb. This behind-the-scenes food documentary follows the entire process, from receiving and preparing the fresh meat to cutting, trimming, marinating, weighing, skewering and cooking it over real fire. The Kurdish chef demonstrates how fresh chicken is seasoned, marinated and hand-stacked to create an enormous chicken döner. He also reveals how fillet lamb is carefully trimmed and cut into equal portions for lamb shish before being left overnight in a fresh marinade made with lemon, onion, garlic, black pepper, salt and extra virgin olive oil. We also see traditional Kurdish kufta shish being shaped by hand and individually weighed to keep every portion between 185 and 190 grams. The chef explains why measurements, preparation times, freshness and accurate labelling are essential for making sure customers receive the same flavour and quality every time they visit. The kitchen prepares much more than chicken doner and lamb kebabs. Fresh sea bass is seasoned with a Kurdish-style marinade and cooked over a real charcoal fire, alongside chicken shish, lamb shish, kufta, chicken wings and other freshly prepared dishes. Only 25 portions of sea bass are available each day, and once they are finished, they are gone. This is an authentic look inside a working Kurdish kebab shop, showing the skill, discipline and preparation customers rarely get to witness. From raw meat and homemade marinades to hand-shaped skewers and real-fire cooking, the episode reveals how much work goes into every plate before it reaches the counter.