For years, kebab shops in Edinburgh mainly focused on either traditional flavours or extremely spicy sauces for customers seeking a challenge. Recently, though, there’s been a noticeable interest in something in between. Yayas Grillhouse has stepped into this space with its Hot Honey Collection, which offers warmth without intensity.

The Chicken Tikka version stands out because the chicken breast is marinated in a careful blend of herbs and spices, grilled until smoky and finished with Hot Honey that adds sweetness before heat. Paired with the thick in-house pocketed pita, it creates a layered, enjoyable flavour without becoming heavy. The Lamb Doner Kebab works along the same lines, using slow-cooked lamb with a mild golden drizzle that keeps the focus on the meat. It’s a shift that reflects what many locals want: flavour they can enjoy fully, not endure.