Where can I get the best Indian kebabs in Sydney?

Kebabiya in Bella Vista has been building its menu around a coal-and-clay tandoor since 2014. Eight kebabs on the à la carte — from Patiala seekh to Awadhi galouti — plus the metre-long platter for tables of six or more.

Are your kebabs halal?

Every piece of meat that touches our tandoor is halal-sourced from certified suppliers, end-to-end since 2014. The venue is fully licensed (so not formally Halal-certified), but no non-halal meat crosses the pass.

What's the difference between an Indian kebab and a Turkish or Lebanese kebab?

Indian kebabs are marinated in yoghurt and whole-spice blends (garam masala, cardamom, mace) and cooked in a vertical clay tandoor at 450°C, not on a horizontal rotating spit. Textures range from chunky (seekh) to melt-in-mouth (galouti), and they're served with mint chutney and naan rather than pita and toum.

Do you deliver kebabs across Sydney?

Direct order from our website (no platform fees) or via Uber Eats and DoorDash. We deliver hot to the Hills District, and pickup runs Sydney-wide from Bella Vista.

Which kebab do you recommend for a first visit?

Order the metre-long Kebabiya Platter — seekh, tandoori chicken, malai tikka, paneer tikka and lamb chops on one metre of wood. Six people, one photograph, decision made.

Indian Kebabs · Coal & Clay Tandoor · Since 2014

Sydney's Indian kebabs, off a real fire.

Eight kebabs on the à la carte, cooked in a 450°C coal-and-clay tandoor by chefs who've stood over one their entire working life. Halal-sourced, hand-marinated overnight, plated in front of you at Sky City Bella Vista.

Most kebabs in Sydney come off a gas grill. Ours come off a clay tandoor packed with hot coals — the same vessel that's been cooking meat on the subcontinent for four hundred years. The heat radiates from every wall of the pot, the marinade caramelises in seconds, and the fat drips back down onto the coals to smoke the meat from below.

That's why our tandoori tastes different. That's why our lamb chops carry a smoke that a barbecue can't reproduce. And that's why we've been booked out for eight of the last ten Fridays.

Seekh Patiala Shahi

Punjab · Lamb

Hand-minced lamb, royal cumin, mint and fenugreek, moulded raw onto the skewer in front of the tandoor. Chunky, smoky, the seekh Patiala built its name on.

Barrah Kebab (Lamb Chops)

Old Delhi · Lamb

French-trimmed cutlets marinated 24 hours in yoghurt and ground whole spices. Pink centre, charred edge, rendered fat — the kebab everyone photographs.

Tandoori Chicken

Punjab · Classic

Overnight yoghurt marinade, six-spice rub, 450°C clay tandoor. The benchmark every Indian kitchen is measured against. Ours has held up 2,000+ reviews.

Malai Tikka

Mughlai · Chicken

Boneless chicken thigh in cream, cheese, white pepper and green cardamom. Almost ivory off the skewer — for guests who think they don't like Indian.

Galouti Kebab

Lucknow · Awadhi · Lamb

Lamb pounded to a paste with raw papaya and 30+ spices, pan-finished. So tender it melts before you chew. Rare on Sydney menus.

Reshmi Kebab

Mughlai · Chicken

Silk-textured chicken mince with saffron cream and cardamom. Delicate, aromatic, the kid-friendly kebab that still tastes like something.

Paneer Tikka

Vegetarian · North Indian

House paneer, capsicum and onion in a yoghurt-and-carom-seed marinade, kissed by the tandoor. Sydney's most-ordered vegetarian kebab for a reason.

Fish Tikka

Coastal · Halal-sourced

Firm white fish in ginger, lime, mustard oil and green chilli — thirty seconds too long ruins it, so we time it to the second.

How our kebabs are built

Overnight marinade. Live fire. Nothing pre-cooked.

Every kebab is marinated the night before service in yoghurt, ginger-garlic and whole spices we pound in-house the same morning. Meat goes onto skewers in front of the tandoor, not out of a warming tray. The pot runs at 450°C by 5pm and stays there until close.

Fish tikka comes off in ninety seconds. Lamb chops go three minutes then rest. Tandoori chicken hangs for eight. There is no shortcut, no reheating, no microwave anywhere in the building.

Deep dives · dish pages

The kebabs with their own story.

· Tandoori chicken — the benchmark, plated whole
· Lamb seekh kebab — the Patiala classic
· Paneer tikka — the vegetarian centrepiece
· Best kebabs in Sydney — the ranked shortlist

Frequently Asked

Sydney's kebab questions, answered.

Where can I get the best Indian kebabs in Sydney?: Kebabiya in Bella Vista has been building its menu around a coal-and-clay tandoor since 2014. Eight kebabs on the à la carte — from Patiala seekh to Awadhi galouti — plus the metre-long platter for tables of six or more.
Are your kebabs halal?: Every piece of meat that touches our tandoor is halal-sourced from certified suppliers, end-to-end since 2014. The venue is fully licensed (so not formally Halal-certified), but no non-halal meat crosses the pass.
What's the difference between an Indian kebab and a Turkish or Lebanese kebab?: Indian kebabs are marinated in yoghurt and whole-spice blends (garam masala, cardamom, mace) and cooked in a vertical clay tandoor at 450°C, not on a horizontal rotating spit. Textures range from chunky (seekh) to melt-in-mouth (galouti), and they're served with mint chutney and naan rather than pita and toum.
Do you deliver kebabs across Sydney?: Direct order from our website (no platform fees) or via Uber Eats and DoorDash. We deliver hot to the Hills District, and pickup runs Sydney-wide from Bella Vista.
Which kebab do you recommend for a first visit?: Order the metre-long Kebabiya Platter — seekh, tandoori chicken, malai tikka, paneer tikka and lamb chops on one metre of wood. Six people, one photograph, decision made.

Book · Order · Cater

Come for the fire.

Dine in at Sky City Bella Vista, order kebabs to your door, or plan a platter for your next event.

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