Ryan – as far as I know, there are only two or three places that even offer lamb shawarma. Most of them are just beef or chicken – no lamb involved at all, not even a mix (including Medio Oriente, which, good as it is, is just beef – probably simply economics – lamb here costs anywhere between two and four times what beef does). And, one pork, which could very well be the only pork shawarma in existence (probably not, but it was a surprise). So it’s actually kind of easy as, as far as I know, the only offerings that include lamb are Arabian Food, the little takeout stand on Lavalle, which isn’t that good, and Dody Doner Kebab – which it’s hard to say what they offer, since they claim both beef and lamb options, and then carve off the same rotisserie regardless of which one you order (and it’s that press-board style meat that I hate). So El Banco Rojo wins simply by being the only good spot that offers lamb at all. Is it as good as you’d get in the middle east? Not remotely. None of them are.

In terms of “getting upset” – why should you? We’re not in Turkey, or anywhere else where shawarma is traditional. Of course it’s going to be changed for local tastes, be it the seasoning or sauces, or choice of meat. The same is true about every other ethnic cuisine that’s here, or anywhere else. Local tastes always end up prevailing, it’s a simple fact of business necessity. Authenticity is a great thing if you have a client base to support it. It’s sheer stupidity as a business person if you don’t.

As to Demashk, sorry to hear you didn’t enjoy it. On the other hand, the reviews of most of these were written in a series three years ago – places change. I have been back since, though it’s been at least two years, and it was, at that time anyway, still one of the best. Again, beef only.

I just tried the “shawarma” at Demask and found it incredibly awful, which is what lead me to your website. It was just like a steak fajita sandwich! Luckily the chicken shawarma was incredible–possibly the best I’ve had.

I realize I have rather specific tastes in döner, which developed in Turkey, Germany, and the U.K. I wouldn’t claim to be an expert, but I know what I like, which is authenticity, so I get really upset when I go to restaurants here in BsAs that I feel have “modified” the food to more accommodate Argentinians beef-obsessed palette.

So, who gets your vote for the best lamb or beef/lamb kebab? I’m loving your website so far, and am eager to check out many of your recommendations!

It does, and it’s apparently the “team uniform” for the shop. Gotta love it!

Great find Dan! I’m heading there next week-