Monash – Real Local Food. Delivered Real Fast.
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’.
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Yummy and quick
Kim - 30/08/2019 -
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Always amazing! Never can fault Glenny
Chris - 21/08/2019
Popular dishes
Shawarma
The kebabs we deliver take inspiration from across the globe. Shawarma (recently mentioned in a certain blockbuster movie) is a Levant dish from the Eastern Med based on the doner kebab of Ottoman Turkey. Originally lamb or mutton, today's shawarma can be chicken, turkey, beef, or veal, cut into thin slices and stacked in a cone-like shape on a vertical rotisserie. Satay is a Southeast Asian kebab made of diced chicken or beef skewered and grilled, then served with spicy dips (be warned, one portion is rarely enough.) Shashlik was originally a skewered lamb or mutton kebab – nowadays often pork or beef. Another Turkish must-try is Kofta Kebab with ground beef and lamb mixed with fresh parsley, onions, garlic and Middle Eastern spices.
Chicken Shish Kebab
One of the healthier options is the ubiquitous Chicken Shish Kebab. The term ‘shish’ is Turkish for ‘skewered meat’ and originated from medieval soldiers using their swords as skewers to cook meat over campfires. (No swords at Menulog – just a rapier-like delivery.) Nowadays, cubes of marinated chicken, lamb or other meats are grilled on the skewer – vegetables like peppers, tomatoes and onions are often added. These low-fat-high-taste protein pieces are then artfully crammed into warmed pitta, with a mixed salad of sliced tomatoes, lettuce, cucumber, onion, a few hot peppers, salad dressing, mayo or a dash of home-made chilli sauce. (Easy there, tiger.)
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