Döner kebab, spit-roasted meat that originated in Turkey, has gained popularity across the world. I’ve seen a recent crop of L.A. döner specialists. Many new concepts are Americanized. Global influences and flavors can be to the meat’s detriment. In several instances, meat comes in a pre-fab cone. Thankfully, some practitioners are staying true to döner traditions. I learned about The Kitchen @ Westwood from esteemed food writer Barbara Hansen’s website, TableConversation.

Huseyin Ilhan and wife Hava hail from Turkey. In 2015, the couple replaced Fresh Corn Grill just south of Westwood Village. They construct beef and chicken döner in-house. The Kitchen @ Westwood allows customers to split the two preparations at no extra cost ($12.95). Beef döner involves shaved top round sheets flavored with molten lamb fat. I preferred chicken döner. Leg and breast meat arrived in juicy, caramelized striations.

Each order comes with a choice of sauce. Garlic Madness is a pungent chicken-friendly mix: garlic powder and olive oil. Other possibilities include Veggie Blend and spicy jalapeño based Dragon’s Breath. Mediterranean Breeze is a tzatziki-like yogurt and tahini dip. Plates include fluffy grilled pita and two sides. I opted for thick paprika-dusted hummus and tangy yogurt eggplant dip.