Kenmore, Brookfield and Moggill – Real Local Food. Delivered Real Fast.
In Kenmore, Brookfield and Moggill, our first partner joined us in Jul 2007. We now have 15 restaurant partners, serving over 12 different cuisines including Indian, Pizza, Chinese, Kebabs, Chicken. We work with the best restaurants and have had 612 reviews, with an average rating of 3.69. With a population of over 45,213, we want to feed everyone... What are you waiting for?
Discover local Kebabs gems
The kebab is a familiar Aussie favourite late-night snack and guilty pleasure. The beloved kebab is a generous heap of juicy meat piled with vegetables, cheese and sauces and wrapped in flatbread. Depending on where you are in the world, the word ‘kebab’ can have different interpretations. In some countries it means sliced meat served in pita (Doner Kebab), while in others it merely refers to meat grilled on a skewer (Shish Kebab). Kebabs originated in the Middle East, where there are many different varieties, depending on the country. The traditional Kebab meat is lamb, but beef, goat, chicken, pork and fish are also used, and occasionally grilled vegetables on skewers are also referred to as ‘kebabs’.
Gyros or Greek Kebab are made from chopped meat – usually pork or chicken – formed into a large meat loaf for slow roasting on the vertical rotisserie. Thin portions of the cooked meat are shaved off and served in pitta bread with onion and tzatziki (which would be a great scrabble word) but is actually a Greek yoghurt-garlic-cucumber sauce. The Greek Souvlaki is similar to Turkish shish kebab and consists of small skewers of pork, barbecued, then served in plain pitta, or with salad. Lamb or chicken variants are usually served with rice, potatoes and tzatziki.
Doner Kebab, you know the one, if you were walking past the shop at midnight you’d drop in, but now, with the Menulog app, the shop comes to you. The meat – usually lamb, but can be chicken – is slowly roasted on the vertical rotating spit, a cooking process developed from the horizontal rotisseries of the 17th Century Ottoman Empire. The name means ‘turning roast’ and shavings of the succulent grilled meat are served in warm pitta bread, with a salad of chopped tomatoes, lettuce, cucumber, onion, a sprinkling of hot peppers, salad dressing, mayo or a splash of home-made chilli sauce. (Keep a fire extinguisher to hand.)