Yes, they are excellent.
I probably spend as much money in petrol as the cost of the kebab to get there and back.
As a kebab consumer expert, it’s almost hallowed ground.
Apart from a generous decent quota of meat, they toast it properly. No tepid saggy limp wrap need apply. An extra layer of foil to ensure the ease of eating and heat insulation and the amount of excess oil is negligible.
The amount and spread of sauce is always in the goldilocks range. I had a mix of chilli and bbq last night and the tang was just right. Not too hot on a measured munch, but unable to be woofed down without a sugary coke for relief.
As for actual value, it’s close to unsurpassable.
In terms of the actual crafting, the best chef is the owner/manager if you can get him, which is hard at busy times as he’s supervising.
But hes a hard core kebab shop owner, lives and breathes the experience.
All of his tenacity and expertise is built into each kebab.
There’s some aggressive competitors at Blacktown but the fundamentals differ.
Waiting last night, every other customer in the shop appeared to be a return one. A bit of a scene!