The Kebab Shop in downtown San Diego's East Village is the flagship location of the San Diego-born chain that launched its “New-School” Mediterranean concept in 2007. Döner kebabs are carved from a vertical rotisserie and built into wraps, bowls, and plates with proprietary sauces, a counter-serve protein format that shares the East Village's quick-lunch market with the meat-forward counter at Carnitas' Snack Shack - Embarcadero on the waterfront. The founding team grew up in Holland and Germany craving the Mediterranean comfort food of their heritage, and the menu reflects that European-Mediterranean crossover in items like the Iskender plate and the falafel wrap. A catering program scales wraps, platters, and bowls to office and event orders, handling volume in the same East Village corridor where Knotty Brewing Co. supplies craft beer for after-work crowds. The combination plate — döner and chicken kebab over rice with two sides and signature white and hot sauces — is the highest-ticket build on the standard menu.