Edinburgh’s food scene has been evolving steadily, with more people looking for flavour combinations that sit between sweet, savoury and mildly warm. Yayas Grillhouse has tapped into this movement by introducing Hot Honey versions of two of its most popular kebabs. The chicken version offers a gentle contrast to the smoky grilling, while the lamb version adds a mild golden twist that complements its richness.

This isn’t a dramatic reinvention; it’s a natural step that reflects what many people are enjoying across the city. It keeps the familiar structure of the kebabs intact while adding something new enough to create interest. It’s the kind of quiet innovation Edinburgh’s takeaway scene sees from time to time, and customers tend to respond well to it.