Kebab is not döner
Döner is meat stacked on a vertical rotisserie and shaved — a legitimate Turkish dish, and the one most of the world means by 'kebab'. In Turkey, kebab usually means a skewer over horizontal charcoal: Adana, Urfa, şiş, tavuk şiş. Different equipment, different meal, different price.
What separates a good kebab from a filler
Hand-mincing. Lamb minced with a heavy blade keeps texture; machine mince turns to paste and grills into a sausage. Then fat ratio — a lean Adana is a dry Adana. Then coal, not gas. You can taste all three in the first bite.
Kebab in Ubud
SkaZka Bali on Jl. Raya Sanggingan No.88, Ubud serves charcoal-grilled Turkish dishes in Ubud: köfte on pita, chicken platter gyros and durum shawarma, with sumac onion, grilled vegetables and warm flatbread.
Kebab elsewhere on the island
The south — Seminyak, Canggu, Kuta — has a scattering of Middle Eastern and Turkish grills, mostly wrap-focused and late-night. If you are staying in the centre or north of the island, Ubud is where the sit-down Turkish grill is.
Also searched as «кебаб Бали», «kebap bali», «kebab ubud terbaik».