Kebab Shop
Kebab Shop in Brussels. Practical information, direct contact and enquiries in one click.
Charcoal, dough and a queue that knows why
The chef trained in Gaziantep, the dough is rolled and rested every morning, and the lamb shoulder is marinated overnight with sumac, garlic and yoghurt. The grill is real charcoal — not gas, not electric — and you can smell it from the corner.
We serve the same kebabs the family has been making for twenty-three years: in a bread wrap to go, on a plate with rice and salads, or as a mixed grill for a Friday night with friends. Walk in, order at the counter, and we'll have you sitting with food in about eight minutes.
Opening Hours
From The Charcoal
Doner, adana, shish and falafel — wrap it, plate it, or share a mixed grill.
Slow-cooked lamb shoulder carved from the vertical spit, with salad, pickled red cabbage and garlic yoghurt in a saj wrap.
Hand-minced lamb skewer with red pepper and parsley, charcoal-grilled, served with bulgur pilaf, grilled tomato and onion.
Marinated chicken thigh skewer with charred peppers and onions, on flatbread with sumac salad and chilli yoghurt.
Six chickpea falafel fried to order, with hummus, tahini, pickles, tabbouleh and warm pita on the side.
Doner, lamb adana, chicken shish, lamb chop, grilled vegetables, bulgur and three salads — built to share.
All the kebabs from the grill, rice, four salads, hummus, baba ganoush, warm bread and four pieces of baklava.
Our Prices
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« Charcoal first. Everything else follows. »
Kebab Shop
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