Kebab on Hoddle

Real marinated lamb shoulder and towering HSPs make this Hoddle St kebab shop worth the queue.

A bare-bones late-night takeaway counter on Hoddle St. order up front, watch the lamb being carved, and expect a queue after midnight on weekends.

Owner Tony hand-marinates and shaves his own lamb shoulder rather than using pre-processed doner meat, and diners can watch the meat being cut fresh at the counter.

Owner Tony's hand-shaved lamb shoulder and his mother's falafel recipe are called out by name as the real point of difference from typical doner-style kebab shops.

Most reviewers call the portions generous for the price, though a handful flag surprise charges pushing an HSP and drink past $25.

Summary drafted with AI from public reviews.