A la CarteTakeaway Menu
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A la CarteTakeaway Menu
Lentil Soup
Probably the most popular soup in Turkey, it is popular for breakfast as well, and also known as the ‘truck driver’s breakfast.’ It is enjoyed with a squeeze of lemon juice.
Chicken Soup
Light chicken broth
Hummus
Crushed chickpeas with lemon juice and garlic One of the most popular dishes of recent years, originating from the Levant, it has become an essential member of the meze table in Turkey. You can find the best Hummus in Antakya.
Tarama Salata
Freshly prepared whipped cod roe paté
Cacik
Tzatziki. Diced cucumber with creamy yoghurt, mint and a hint of garlic This recipe is the Greek version. The Turkish version is liquid, more like a cold soup.
Yaprak Sarmasi
Homemade stuffed vine leaves
Imam Bayildi
Aubergine stuffed with fresh tomatoes, onions, green peppers, parsley and a hint of garlic The dish literally means “the imam fainted”. In Turkish when you like something very much you say “I faint for it”. The name supposedly derives from a tale of a Turkish imam, who swooned with pleasure at the flavour when presented with this dish by his wife. It is one of the most notable ‘zeytinyağlı’ (olive oil-based) of Istanbul.
Mixed Cold Meze for One
Humus, cacik, tarama, patlican soslu, yaprak sarma
Mixed Cold Meze for Two
Humus, cacik, tarama, patlican soslu, yaprak sarma
Kisir
Cracked wheat, celery, walnuts, parsley, tomatoes, green peppers
Halloumi
Chargrilled halloumi cheese
Falafel
Lightly fried chickpeas, broad beans, onions ,parsley, coriander and garlic
Sucuk
Spicy beef sausage Sucuk with eggs is a breakfast treat in Turkey. The best sucuk comes from Kayseri.
Muska Böreği
Deep fried filo pastry stuffed with feta cheese and parsley
Calamari
Deep fried squid served with homemade creamy sauce One of the most notable hot mezes of a seafood table. You can enjoy the best calamari in the towns on Turkey’s Aegean coast.
Whitebait
Deep fried whitebait served with tartar sauce
Mixed Hot Meze for One
Halloumi, calamar, falafel, borek, sucuk
Mixed Hot Meze for Two
Halloumi, calamar, falafel, borek, sucuk
Lamb Doner
Fresh lamb pieces specially seasoned and grilled on upright spit. The word ‘döner’ comes from ‘dönmek’ in Turkish, which means “to turn” or “to rotate”. This vertical rotisserie was invented in Bursa in the 19th century by a restaurateur named ‘İskender’, the Turkish equivalent of ‘Alexander.’
Chicken Doner
Fresh chicken pieces grilled on upright spit
Mixed Doner
Lamb and chicken
Lamb Shish (Medium)
Tender lamb chunks marinated and charcoal grilled
Lamb Shish (large)
Tender lamb chunks marinated and charcoal grilled
Chicken Shish (Medium)
Breast of chicken marinated and charcoal grilled
Chicken Shish (Large)
Breast of chicken marinated and charcoal grilled
Chop Shish (Midium)
Chargrilled small pieces of marinated tender lamb
Chop Shish (Large)
Chargrilled small pieces of marinated tender lamb
Adana (Midium)
Hand-minced meat grilled on a wide iron skewer. This is the most popular of all kebabs. It originates in the city of Adana, where it is known as ‘kıyma kebabı’ (minced meat kebab). In Adana the meat is minced by hand, using a crescent-shaped iron cleaver known as a ‘zırh.’
Adana (Large)
Hand-minced meat grilled on a wide iron skewer. This is the most popular of all kebabs. It originates in the city of Adana, where it is known as ‘kıyma kebabı’ (minced meat kebab). In Adana the meat is minced by hand, using a crescent-shaped iron cleaver known as a ‘zırh.’
Chicken Beyti (Midium)
Grilled spicy minced chicken on skewers with herbs and garlic
Chicken Beyti (Large)
Grilled spicy minced chicken on skewers with herbs and garlic
Chicken Wings................
Chargrilled chicken wings
Lamb Liver
Chargrilled matured lamb livers
Lamb Chops
Chargrilled and marinated lamb chops
Lamb Ribs
Char grilled & specially seasoned lamb ribs
Lamb Shank
Tender lamb on the bone oven cooked infused with garlic, potatoes, celery, carrots and onions
Iskender Kebab
Lamb or chicken doner on a bed of bread topped with halep sauce, yogurt and bit of drizzled butter. When ‘doner’ was invented by restaurateur named İskender (the Turkish equivalent of ‘Alexander’) in Bursa, it was served this way. Since then this kebab has been known by the name of its inventor.
Mixed Grill for One
One lamb chop, two pieces of chicken shish, lamb shish and chicken wings, one lamb Adana kofte
Usta Charcoal Grill, located at 249 Kilburn High Rd, London NW6 7JN, offers a delightful culinary experience, particularly for lovers of authentic Turkish grilled meats. The restaurant is renowned for its rich menu featuring a variety of skewered meats, all prepared with the traditional charcoal grilling technique that imparts a smoky depth of flavor.
The menu is diverse, catering to a range of tastes with its well-executed kebabs, such as the juicy lamb shish and tender chicken kofte. The meats are perfectly charred, with a smoky aroma that enhances their natural flavors, making each bite a savory delight. Accompanying sides, like the fresh tabbouleh and creamy hummus, complement the grilled dishes wonderfully. Vegetarians are not left behind, with options like grilled vegetables and falafel that are equally satisfying.
The atmosphere at Usta Charcoal Grill is casual yet vibrant, offering a warm and welcoming ambiance. The attentive service enhances the dining experience, making it a great spot for both casual meals and family gatherings. The restaurant’s focus on using fresh ingredients and time-honored grilling methods truly sets it apart from many other establishments offering similar dishes.
What makes Usta Charcoal Grill stand out is its commitment to delivering high-quality Turkish cuisine with an emphasis on authentic flavors. Whether you're a fan of traditional meat dishes or are seeking lighter, vegetarian options, this restaurant’s menu offers something for everyone. The combination of smoky flavors, fresh ingredients, and impeccable service make Usta Charcoal Grill a must-visit for anyone craving a genuine Turkish grilling experience in the heart of London.