13 years in the making, S&H Kebab House is finally a reality and according to Adam Erace, the restaurant is pushing out some of the best kebabs around.
[T]he kebabs, made with chicken or leg of lamb ground in-house, skewered on metal spits and cooked over open charcoals that imbue each stick with a smoky, almost sensual undertone. Turkish pepper paste reminiscent of Tunisian harissa stoked a fire in the long, sausage-shaped Adana kebabs, while the classic, familiar shish kebabs bring cubed lamb and chicken that had been marinating for days in yogurt, onion juice and tomato paste.
For both the shish and the doner kebabs, Yuksel starts with whole legs of lamb butchered, trimmed and trussed in the S&H kitchen, and you can taste the time and effort in each tender, succulent bite.
Serendipity Brings Kebabs to South Philly [Philadelphia Weekly]
S&H Kebab House [Official Site]