Think Brazilian steakhouses, Japanese shabu shabu, Chinese hot pot or Korean barbecue joints where one all-inclusive price gets you all-you-can-eat for a set time limit.

Transfer that concept to Mediterranean food expanded to include a few Indian flourishes, and you get Meze Kebab in downtown Palo Alto, the new offshoot of the popular Meyhouse restaurant in Palo Alto and Sunnyvale, and soon-to-open San Ramon.

In fact, Meze Kebab is right next door to Meyhouse in what was once home to Tacolicious.

The interior has been repainted a striking lipstick red on the walls and columns; and the floor redone with beautiful blue and gold ceramic tiles.

Here’s how it works: For $59.99 (for adults) or $24.99 (for kids), you get unlimited dips, hot and cold mezes, house-baked bread, and an assortment of kebabs that take influence from Istanbul to Delhi — for 90 minutes. That price includes a 20 percent gratuity, so no tipping is required.

To guard against food waste, the restaurant will charge you $10 extra per plate of protein if it deems a diner is abusing the system and ordering way more kebabs than they are actually eating. Management says they have not yet had to institute that penalty. But if they do, any proceeds will be donated to charity.

I had a chance to try the menu when I was recently invited in as a guest of the restaurant.

Rather than a glass of wine or cocktail, I took the server’s suggestion to try a couple house specialty beverages ($5 each) that would typically be quaffed alongside a kebab feast because of their digestive properties.

One was the organic ayran, which is chilled yogurt thinned with water and flavored with a pinch of salt. It’s tangy, with the body of skim milk, and delightfully refreshing.

Turks love pickles, and that shows in the salgam drink that comes in two varieties. Deep purple in color, it’s made with pickled turnip juice. The standard version tastes plenty pickle-y, kind of like a shot glass of sauerkraut juice. The other version spices things up with chili peppers, adding a kick of heat that hits the back of the throat.

The food starts to arrive fast and furious. First comes the platter containing small servings of pickles, tzatziki, a tomato dip with pomegranate molasses, babaganoush, seasoned tahini-yogurt sauce, hot pepper sauce, and hummus topped with chickpea stew. The standouts were definitely the smoky eggplant babaganhous, and the creamy hummus with nutty chickpeas on top. Finish any of them, and you can always have more, too.

Of course, you’ll need bread to go with all those wonderful dips. A basket of fresh-baked pide arrives in seconds. A little fluffier than the bread served next-door at Meyhouse, it is hard to resist. In fact, we had to ask for a second basket.

Soon, the table is filled with a bountiful green salad of Little Gem leaves, grated carrots, and green onions; two types of rice; very good spiced french fries; and creamy, slow-cooked black lentils with red kidney beans.

For the kebabs, you’re asked to choose three from the menu for your table. Each serving is a modest four pieces of protein, but will be adjusted if your party is larger than 4. The amount is designed so you can try a little of a lot of things. Once you’re nearly done with those first three proteins, your server will appear again to ask what other kebabs you’d like to try or if you want seconds of a particular kebab you can’t get enough of.

The staff explained that when it comes to grilled meats, Turks and Greeks take a similar approach: Nothing is highly-spiced because the point is to taste the actual meat.

The chicken tikka kebab fits that description with chunks of thigh meat marinated in ginger, garlic, garam masala, and turmeric, offering delicate rather than overly pungent Indian flavors.

The lamb shish kebab was tender and smoky. The beyti kebab, ground lamb mixed with peppers, garlic and parsley, then grilled on skewers, was simply delicious

The doner kebab is the most popular offering. It’s hard to resist the traditional Turkish lamb and beef, layered vertically on a spit, then carved off into thin slices and served with red onions and lavash.

The chicken doner version is equally satisfying. The chicken is marinated with onion, red pepper, garlic, and yogurt for tenderness and flavor. Tomato paste is also in the mix, adding a nice sweet-tangy sauciness.

By this time, our tank was definitely approaching full, so we went with one last kebab — the cevabi. These petite ground beef patties get minimal seasoning, so they’re almost like mini hamburgers.

Like other all-you-can-eat places, no doggie bag is provided. So, eat up because you can’t take it with you.

The price does include dessert. Although it’s usually a slice of Basque cheesecake, that item wasn’t ready yet on that particular evening. So, we were served Turkish-style rice pudding instead, a fine substitute.

In fact, this was definitely one of the creamiest and richest tasting rice puddings I’ve had. I love the charred top, too, that added a caramelized sweetness.

Meze Kebab is more casual than Meyhouse, ideal for families or groups, and perfect for those times when you don’t want to spend a whole lot of time perusing a menu and want a no-brainer of a delicious time.