A kebab machine is a specialised grill designed to cook stacked meat (doner, shawarma, gyros) or skewered meat evenly and safely.

For a small to medium takeaway, a 10–20 kg doner machine is usually enough. If you’re busy in the evenings or weekends, a 20–30 kg machine gives you more headroom so you don’t run out of meat at peak times. If you regularly sell out early, it’s a sign you may need a higher-capacity machine.

Gas is ideal if you want fast heat-up and strong browning, and you already have suitable gas and extraction. Electric is better if your site has gas restrictions, or you’re in a small takeaway where installation needs to be simple. Check local regulations and your ventilation before deciding.

If you only serve a few kebabs a day, a manual doner knife is fine. But for a busy takeaway, an electric kebab knife:

• Speeds up serving times
• Keeps slices consistently thin
• Reduces strain on staff
• Most shops doing steady evening trade find it pays for itself quickly.

At minimum, you’ll want:

• Kebab machine (doner or shawarma)
• Doner knife (manual or electric)
• Skewers (flat for shish/seekh, round for other items)
• Tongs and serving forks
• Food-grade marinade tubs
• Thermometer to check meat temperatures
• Cleaning brushes and scrapers for the grill and spit