Urkeb (Urban Kebap) is the name of a new fast casual restaurant that has opened at 413 State Street (formerly The Mex Authentic) serving Germany’s most popular street food, the DÖNER KEBAP. Urkeb is brought to you by Marco Coccia & Marcello Bisignani, from southern Germany. Their philosophy, that Bisignani refers to as “fresh, lecker, German,” is to offer different choices of meals consisting of fresh, healthy and high quality ingredients which every guest can combine to be lecker (“yummi”).

I am told that The German Kebap has its own story behind it: The vertical grilled meat was brought from Turkish immigrants to Germany in the ‘70. In Germany, the idea was born to put the grilled meat together with fresh cut veggies and a garlic yogurt sauce into freshly baked bread. Bisignani tells me that over the last few decades, it has become the most popular street food in Germany, where it then spread all over Europe and even was exported back to Turkey. “Most of the young people in Germany eat tons of Döner Kebaps day after day,” says Bisignani. “2 million Döner are sold every single day only in Germany, where you can get one at every time of the day, at every corner.”

At Urkeb, you create your own original Döner Kebap made to order. First you choose between a sandwich (Döner Kebap), a tortilla wrap (Döner Wrap) or a bowl (Döner Bowl). Next you choose beef, lamb, chicken (the meat is directly sliced off the vertical rotisserie), or vegetarian (homemade grilled veggie patties). You then have a selection of six different sauces (yogurt house with or without garlic, avocado ranch, smoked onion, parsley vinaigrette, hot habanero) – all of them made in house. You can choose one sauce or combine of flavors. Finally, you choose from a daily fresh cut variety of veggies (e.g. lettuce, tomato, cucumber, jalapeño, corn, red cabbage, onion, peppers). Add extra feta cheese or grilled vegetables to give it a special kick and you’re ready to enjoy.

Besides the main, Urkeb offers a small variety of lecker sides and desserts e.g. “Fernweh” (Hummus, a crispy chick pea puree with sesame paste), “Kopfkino” (Tzazik, a fresh yogurt refined with cucumber and garlic) and “Luftschloss” (yogurt, dates, honey, orange filet and sunflower seeds). Hours are 11:00am to 10:00pm, seven days a week. If you want to learn more about the Döner Kebap and Urkeb drop by and experience them, or visit urkeb.com. Follow Urkeb on Facebook, Twitter and Instagram. Guten Appetit!

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  1. Christine says:

    “The vertical grilled meat was brought from Turkish immigrants to Germany in the ‘70.” Which century? Can’t be 1970’s – can it? Surely there were Turkish immigrants to Germany many centuries before the 1970’s.

  2. Manfred says:

    Now for the money bet. Who will go belly up first, URKEB or The Drunken Crab?

  3. Steve says:

    Their website doesn’t show their new hours yet, but today they’re open until 10pm. I tried a Doner Kebap… it was good, kinda like a gyro.

  4. Hefe says:

    A lot of turmoil and change happening with the La Entrada project finishing and the rise of the funk zone. That lowest area of State might connect better to foot traffic or get hurt much like further up. Our downtown retail/restaurant scene very dynamic right now.

  5. Whirl says:

    Both their site (under blog) and their Facebook page say they are only open 11-3.
    I thought this might be a sort of soft opening until they got things working smoothly.
    I guess I will have to call to see if they are open for dinner.
    And hey, what’s with this tiny type?

    • NC says:

      I think they were saying they were now ADDING those lunch hours to the evening hours they’re already open. But definitely confusing, and missing the other hours!!

    • Marco says:

      Hi there, from today on we will be open 11:00am to 10:00pm, seven days a week. Sorry for the confusion, we are working on getting all media channels aligned and updated.
      Your Urkeb Team

  6. Peter says:

    This article details the history of the Doner Kebab and its inventor who introduced it in Berlin in 1971. http://www.telegraph.co.uk/foodanddrink/4295701/The-man-who-invented-the-doner-kebab-has-died.html

  7. BinSB says:

    I ate there w/ my family on Monday night. We just spent a month in Berlin earlier this summer and LOVED the Döner Kebap scene there. It’s so intertwined w/ their culture. Much like burritos and tacos here.

    So glad they’re giving this a try in SB. It was quite good and fresh… with a bit of California flair to attract local tastes.

    We will definitely be back!!

  8. Yakup says:

    It’s a good Turkish doner. The story behind doner… I am still laughing… Authentic American tacos. Authentic italian sushi. Authentic Chinese strudel.