Finely minced lamb mixed with onion, parsley, paprika, and chili is hand-molded onto a flat metal skewer and grilled over charcoal until the exterior chars and the interior stays moist. Served with grilled onion, lemon, and fresh herbs. The spicing is moderate — not overly hot, focused on depth. A showcase of kebab-making technique.
Tips from diners
Order two per person if you're ordering kebabs as mains. One can serve as a starter if paired with mezze.
Hand-selected prime lamb chops are grilled over charcoal with minimal seasoning — salt and fresh herbs — letting the meat's quality speak. The exterior develops a charred crust while the interior stays rare-to-medium depending on preference. Served with grilled onion and lemon. Sultan Saray's reputation is built partly on the tenderness and quality of these chops.
Tips from diners
Ask your server how long the chops have been on the grill. The kitchen nails the timing, but knowing helps you anticipate the level of done-ness.
Order medium-rare and let the char dominate. These chops are tender enough that you don't need them cooked further.
A platter celebrating Turkish breakfast tradition — fresh white cheeses (feta, peynir), cured meats, Kalamata and green olives, wild honey, nuts, and warm simit bread (sesame-crusted bread ring). Turkish tea or coffee completes the experience. Available daily during breakfast hours (8am–12pm) and meant for sharing. A leisurely introduction to Turkish hospitality.
Tips from diners
Arrive between 8–10am for the freshest bread and the most relaxed atmosphere. Breakfast builds momentum around 11am.
Pair this with Turkish tea or coffee. The kitchen makes strong, proper Turkish coffee that cuts through the richness of cheese and honey.
Chicken breast is marinated in yogurt, garlic, and spices, then molded onto a skewer and grilled over charcoal. The exterior chars while the interior stays moist and tender. Less heavy than lamb, approachable for diners who want grilled meat but something lighter. Finished with the same lemon and onion as the lamb dishes.
Tips from diners
This is the lighter option if you're not in the mood for lamb. Quality is consistent with the beef and lamb.
A shared platter showcasing Sultan Saray's grilling prowess — two lamb chops, one beef kebab, one chicken shish, and two kofte (spiced meatballs), all grilled over charcoal and arranged on a communal platter. Serves 2–3 people and demonstrates the kitchen's range. Comes with grilled vegetables, salads, and warm bread.
Tips from diners
Order this for 3 people if everyone's unsure what they want. It's designed to satisfy different meat preferences.
Sultan Saray is an institution in Dubai's Turkish dining scene, earning the Best Turkish Restaurant award multiple times. The restaurant is built on theatrical table-side service and meticulous sourcing of prime Turkish meats. Master chefs work open grills, preparing kebabs and lamb chops with precision. The signature Royal Breakfast showcases the restaurant's commitment to traditional Turkish hospitality.
The dusty pink interior and warm lighting are designed to make you linger. Service is theatrical but respectful — waiters still shout orders to the kitchen the traditional way.
Dinner service (6pm–11pm) fills quickly, especially Friday and Saturday. Book ahead or arrive before 6pm for better walk-in chances. Lunch is more relaxed.
For two people, plan around 330–400 AED if you order one shared platter plus mezze and drinks. Good value for the meat quality and location.
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