Written and Photographed by Troy Zitzelsberger Ankara Picnic The first few times I walked by Ankara Picnic, I might have well have been blind. The size of this restaurant gives a whole new meaning to the term hole in the wall. If not for the long line I never would have known of its existence. There are only 6 stools so it’s basically standing room only, a Turkish flag on the wall, and the counter.   I found the simplicity of the establishment a relief; in my mind it means the focus is where it should be, on the food. At this point on my journey to find Kebab stardom, I have tried most of the establishments so my taste buds know what they are seeking: and I am happy to say they finally found it here.  The only thing more simple then the décor is the menu; chicken kebab (₩ 4,000), lamb kebab (₩4,000), or mixed (₩ 5,000). The price is right, so how about the food. I ordered one of each. The first thing I noticed was that this is the only kebab establishment tha...

Written and Photographed by Troy Zitzelsberger Petra Palace Having been here for nearly a month now, I’m still considered a newbie. So when I told my kebab fanatic Iranian friend that I am partaking on a quest to find the Kebab Raja of Itaewon he informed me of all the various kebab eateries with the exception of one. How this gem slipped his mind I don’t know since it is now on the top of mine. When it comes to options, Petra Palace has a more extensive menu than any of the other kebab joint’s I have been to thus far. You can get anything from a minced lamb hommos platter (₩ 14,000) to your typical chicken kebab aka chicken schwarma (₩ 5,000). However, in the search for the greatest kebab, Petra has distinguished itself being the only Kebab place in Itaewon that offers falafel (₩ 5,000). These delectable, healthy little balls of joy will satisfy the appetite of both vegetarians and carnivores alike. It is made from chickpeas and/or fava ...

Written and Photographed by Troy Zitzelsberger Mr. Kebab This first time I had doner kebab was, oddly enough, in Berlin.  The large Turkish immigration brought with it what can be considered a new take on fast food.  These swift roll up’s, consisting of either chicken or lamb and various vegetables are a quick, affordable meal.  Meat and vegetables, sounds simple enough, but what makes this sustenance unique is the sauce.  Either a white yoghurt based sauce or a spicy red sauce (for those that can handle the heat.)  To my surprise, there are numerous kebab joints lining the streets of Itaewon.   I have taken it upon myself to try each and every one to find out which is truly, the Kebab Raja. First stop, Mr. Kebab.  Lured in one late night after pool league with my Turkish friend to ensure there would be no language barrier when I attempted to order extra meat, I approached the counter reminiscent of times past.  After my friend order...

St. John's Special: Beef and Lamb with 2 Falafel Balls on Ekmek Bread with VB beer On the corner towards Gyeonidan. A classic. 5,000 won. VB beer 5,000 won

Spit roasted beef and lamb with 2 falafel balls, crunchy vegetables, yogurt and spicy sauce, on thick ekmek bread. 5,000 won. It's a meal and a half. Phone: (02) 796-0271 Location: Noksopyeong Station, Exit No. 2, walk straight

  Yakup Baraym, 35, from Turkey prepares a kebab at Sultan Kebab in Jongno, Seoul yesterday. Sultan Kebab came in second in foodie Daniel Gray`s "Top 5 kebabs" list. [Matthew Lamers/The Korea Herald The Korea Herald published my story on the best kebab in Korea. You can see it online here or pick up a copy of today's Korea Herald to read it. Dan Seoul Eats If you happen to run into Rami Mohammed from Yemen, don't mix up kebabs and shwarma. Mohammed didn't call the chicken or lamb dish cooked on a rotating spit and wrapped in tortilla with pickles, lettuce, tomatoes and a sauce "kebab." He called this dish shwarma. "Kebab is usually made with ground meat, while shawarma is made with whole meats such as chicken," he said. Also, a kebab - which he called doner kebab - is not supposed to be served on a thin tortilla. Rather, it should be served on a hearty bread he called ekmek arasi. While I respect his scruples, this did not stop me ...