Forget the bog-standard kebabs(although they are good too), Zozan does amazing adana and shish kebabs. These are the kebabs that you have to wait a bit longer for, as they are cooked to order, but they are so worth the wait. The food is so good that it was the only fast food that I could eat when pregnant with both our kids. In addition, the business has been in existence for at least 15 years, which is almost unheard of in shopping centre food shops. Great food from people who care about what they sell. Give them a go.
Dave M.
Rating des Ortes: 5 Australia
5 Stars… for a Kebab shop. I know. A kebab is usually something you grab on the spur of the moment at 3am while drunk. And usually regret it deeply the next day. Zozan is diferent. We’ve been going here for years. I tried to work out how long but couldn’t. I think it’s at least 15. We go there after we do the shopping because it’s late and we can’t be arsed cooking. Yes it’s a kebab shop. They do kebabs. But they are really good kebabs. Everything is fresh. They make their own chicken and lamb *whatever you call those big lumps of meat on the things that go round*. Yes, them. They make their own. And they are fantastic. The doner(beef) they buy in from elsewhere and it’s… well… doner. But the chicken and lamb are fantastic. And they take the time to toast them rather than just whacking them in a bag. The real secret though, is to bypass the regular kebabs and ask for the adana or shish. These are a real treat. Big chunks of marinated meat freshly char-grilled over coals while you watch, then topped with some traditional salads. All with really good, made on premises, Turkish bread. They do take a while to cook(usually 10 – 15 mins longer on a busy night) but they are so worth it. With char-grilled chillies. So good. This isn’t your usual dodgy kebab shop. This is Turkish street food. In Sydney. They have real pride in what they do and take great care to make sure that everything is just right. They even gave me their recipe for their lentils and rice(try that. it’s amazing… the secret is to almost, but not quite, burn the onions). This is a kebab you won’t regret the next day.
