Muahahaha wrote: » yeah I think the council can restrict take aways in the planning permission they give. That would be a big loss to a restaurant with the proliferation of delivery services like Just Eat and Deliveroo. I know some restaurants in the Docklands now do almost as many take aways as sit ins.
Muahahaha wrote: » The march of kebab shops into suburbia continues- Zaytoon are opening in Ranelagh soon a couple of doors down from Milanos
SlipperyPeople wrote: » Anyone tried out The shawarma company on dame street?
This photo was sent in by Johnny Maher. Taken on the 16th of August in Zaytoon in Swords. Can anyone confirm or deny that this is cheap, frozen, bought in processed meat? ���� Stewards inquiry?
The DKC Official “Golden Circle” the only bab shops in the greater Dublin area that serve fresh, non- processed doner/gyro meat and freshly baked bread. In no particular order: Passion4Food, Clanbrassil and Camden St Pasha, Dorset St Kebab House, Phibsborough Yeeros, Glasnevin They must also “meat” DKC’s strict criteria of levels of quality, cleanliness, value and service. Thanks, DKC, “The Official Voice Of Dublin Kebabers”.
Rashers Big Log wrote: » Not technically a kebab but Yeeros in Drumcondra does top class Greek Gyros Also does anyone know anything about this massive feud between Zaytoon and Dublin Kebab Club? Worrying stuff. Zaytoin have released a statement but nothing from DKC so farhttps://www.zaytoon.ie/proudofwhatwedo
Rashers Big Log wrote: » Not technically a kebab but Yeeros in Drumcondra does top class Greek Gyros
Muahahaha wrote: » Yeah Im wondering whats going on. I havent eaten in Zaytoon in about a year but it was still pretty decent the last time I had it. I heard off a restaurant manager before that you have these 'influencers' going around looking for free food for them and their mates in return for a post on Instagram. So they're not exactly objective in what they're posting when they're getting free food in exchange for it.
killbillvol2 wrote: » If they asked for free food I'm sure telling them to fukc off wouldn't do too much damage to your business.
MarkY91 wrote: » I'm told that they do lovely kebabs in Germany. I'll be in Berlin soon, does anyone have any recommendations?
scoobydude wrote: » I just had a look at that, pretty crazy! In fairness Dublin kebab club have self-appointed themselves as the great authority on all things kebab, but to be honest, having eaten in all the top 10 places I just think zaytoon is the best. Not that the others aren't great, but it's zaytoon for me
Muahahaha wrote: » The row probably refers to these posts on Dublin Kebab Clubs Instagram- Seems the blogger/influencer behind Dublin Kebab Club is insinuating that Zaytoon are using frozen processed meat
Anus Von Skidmark wrote: » the lamb spit did look suspiciously like elephant leg, compared to how their spit used to look with clearly distinct pieces of meat stacked on top of one another.
Martin O Hanrahan Why have you started mincing your meat? You never used to do it??Zaytoon Martin O Hanrahan we haven't changed the way we prepare our doners . It's a mix of marinated minced lamb and the finest cuts of lamb shoulder.
Dublin Kebab Club Steven Judge well if it’s true it’s by their own doing. If true their deceiving people by proclaiming their meat is 100% fresh lamb, when it’s not. They say it’s minced. I mean why the f uck mince it? Would you mince a good steak, no you absolutely wouldn’t. Charging top dollar too for meat that’s literally dirt cheap. Does my head in
Mihir Patel A couple of points, minced does not necessarily mean processed, some of the very best kebab shops in London, those the Turkish and kurdish communities go to in London are minced. And secondly layers of lamb prices are not necessarily made on the premises, you can buy factory made shawarma sticks which are made in the same factories that make the processes stuff, most of the manufacturers offer a wide range of quality and taste even so much as differing between middle Eastern, (more spice and flavouring) vs Levantine, generally just salt and pepper, maybe onion. And they do various types of meat, ranging from mechanically reclaimed beef and chicken plus filler eg rusk to beef, to lamb to beef and lamb to lamb, and then also the layered stuff. And then there's the chicken.... 2 Hide or report this Like · Reply · 3d Rahim Sawani Rahim Sawani Mihir Patel sir, you are a kebab sommelier! Hide or report this Like · Reply · 2d
Anus Von Skidmark wrote: » My favourites, roughly in order: Falafel in Temple Bar - they have a mixed grill of shish kebabs that's the absolute tits. They also do a very nice lamb shawarma sandwich with pickles and stuff - yum!
Muahahaha wrote: » Seems like this Dublin Kebab Club has caused quite a kerfuffle. Wouldnt read much into it, for all we know the photo of the dodgy kebab could be from somewhere else. It doesnt look like anything I've eaten in Zaytoon before and this blogger could have an agenda or the person who sent them the photo could have one. I must give Falafel another try. Ate there a couple of years ago and while it wasnt awful I never went back, especially with Zaytoon so close.
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