Yeah I can't really tell why it's so challenging to find good levantine and Middle Eastern food in Europe (even in places with lots of Turkish and Arab immigrants). Turkish döner vs Arab shawarma is more of a matter of taste (the döner is fattier and the dairy based sauces make it even fattier which is not to my taste but is not objectively bad thing) but I don't get what's so hard it making it that you can't get good results outside its homelands.

At least in Germany I suspect it has something to do with Germans considering it cheap fast food and as such are very price sensitive - there's only so much you can do when you have to cut every expense as much as possible.