Kebabs with Kokayi

During a late trek to Shawafel on H street post the street festivities, I spoke to the owner Alberto Sissi and learned that he studied the craft of lamb shwarma in one of Paris’ most notable Kebab shops. I’ve been going to Paris for over 10 years for music and have found this particular bit of off street fare a necessity.

I spent most of my time in the 19th arrondisment, near Porte de Pantin and the doner kebab neon sign reminds me of the hot light at Krispy Kreme, after an 8 hour flight, 30-45 minute drive from Charles de Gaulle, these jonts hit the spot. Most Kebab shops I’ve encountered are run by North African or Lebanese proprietors with the €6 kebab special including fries and a drink provides both nourishment and affordability. That’s the Andrew Zimmer of it all however a few years back the BBC ran a special report on the doner kebabs and the ones sold in the UK contained crazy levels of salt and in some cases pork and other sundry mystery meats in what was being lauded as Halal lamb. Crazy.

I’ll still partake in my usual spot, they seemed to be on top of their game..no pun. If you get a chance to stop at the Doner Kebab jawn get the special, if you like it spicy ask for Harissa sauce and a little bit of tzatziki just for flavor.