The story
In Rome’s Centocelle neighborhood, Stella Kebab has earned a devoted following — and a near-perfect 4.9 rating — for its artisanal approach to the classic street food. Creator Giuliacrossbow called it “the queen of artisanal kebabs in Rome,” praising the hand-cut lamb and beef as a game-changer. The video explains exactly why hand-cutting matters for texture and flavor, elevating the kebab beyond the usual shaved meat.
The standout dish is the Kebab Misto di Agnello e Manzo, a generous mixed portion that showcases the quality of the ingredients. Giuliacrossbow noted the portions are substantial, and the care taken in preparation makes it a local spot worth seeking out. For anyone serious about kebab craftsmanship, Stella Kebab delivers.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Reviewers rave about Stella Kebab's mixed lamb and beef kebab, calling it a hearty, flavorful standout. The overall vibe is warm and unpretentious, perfect for a satisfying, no-fuss meal.
“The meat is excellent — the lamb is sweeter than the beef, and both are cooked perfectly. There's a lot of meat, not just filler. The tomato was chopped very finely, which I like, and the onion is great. The piadina is a bit burnt on one side, but luckily you don't taste it in the mouth because the kebab is so stuffed. Next time I'd ask for 30 seconds less on the grill. The hand-cut technique here preserves the handmade spit — the guy explained that if they used a machine, the spit would fall apart.”
What creators say
1 creator has covered Stella Kebab. Most active: Giuliacrossbow
An excellent artisanal kebab in Centocelle with hand-cut lamb and beef, generous portions, and a great explanation of why hand-cutting matters.
Dishes mentioned
Kebab Misto di Agnello e Manzo
The meat is excellent — the lamb is sweeter than the beef, and both are cooked perfectly. There's a lot of meat, not just filler. The tomato was chopped very finely, which I like, and the onion is great. The piadina is a bit burnt on one side, but luckily you don't taste it in the mouth because the kebab is so stuffed. Next time I'd ask for 30 seconds less on the grill. The hand-cut technique here preserves the handmade spit — the guy explained that if they used a machine, the spit would fall apart.
