Most delivery kebab spots use gas grills. Fast? Sure. Flavorful? Not even close.

At 22 22 Kebab, every single skewer hits real charcoal. The smoke, the sear, the char — that's what makes the difference between "decent food" and "I need to order this again tomorrow."

Here's what we've learned running a kebab kitchen:

• Meat quality > everything. We don't mask bad ingredients with sauce. Fresh cuts, simple seasoning, let the grill do the talking.

• Speed matters. Nobody wants cold kebab. We prep smart so your order goes from flame to your door as fast as possible.

• Late-night is our prime time. When everywhere else is closed, we're firing up the coals.

If you're in the area and tired of mid delivery food — give us a shot. You'll taste the difference. 🔥