Topkapi Turkish Kebab House

The List's Eating & Drinking Guide 2008 is now in the shops. This review is taken from the 2007 edition.

When Hakki Ciloglo came to Scotland on holiday in the 1970s he spotted a gap in the market and returned in 1982 to open what he claims was the country's first kebab shop. What is certain is that he does have much to boast about. Offering more than just your standard doner, all kebabs here are made in-house daily, and Hakki puts his popularity down to his unique salad dressing and chilli sauce, made from a secret family recipe. Every bite of the kofte kebab (flame-grilled flavoured minced lamb) is densely packed with spicy goodness, with the generous portions of mixed salad providing occasional relief, and you'll need an achingly empty stomach to cross the finish line. The chicken is even better: juicy, chunky and incredibly moreish; or you can go for the Topkapi special, which contains four different meats for £10.