What we call a kebab house the Turks poetically refer to as an ocakbaşı, and Mangal Kebab on the south side of Queens Boulevard certainly qualifies. The casual hangout spot has a wide range of kebabs and salads that cater to almost exclusively to a Turkish and otherwise Middle Eastern clientele.
You can order from a menu, but to eat like the locals do, head up to the showcase of marinated meat, fish, and vegetables and order whatever looks especially fresh. Adana kebabs ground with spicy red pepper may be your best bet, $8 for a small order and $12 for a large; the lamb is juicier and sweeter than the chicken. If you visit on a weekend, go for a lamb shank ($13) sticky-sweet with braising juices, or a bowl of brain soup, traditionally eaten in Turkey after last call. (It’s worth noting that Mangal is open late—for the neighborhood anyway—until 11 p.m.)
