#kebabs

#kebabs

You're familiar with all-you-can-eat sushi and bottomless hot-pot meals. Here's a new concept: How about all-you-can-eat mezes and kebabs, with servers roaming the dining room like the gauchos at steakhouses? The newly opened Palo Alto restaurant offers extensive table, counter and bar seating. (Photo courtesy of Meze & Kebab) Grill. Feast. Repeat. is the slogan that describes the action at restaurateur Koray Alinstoy and executive chef Omer Artun's new place in downtown Palo Alto.

But lucky for us, Wagyu is a common occurrence at chef Chintan Pandya's kebab stand in the Market. Here at Kebabwala, marinated hunks of beef hit the grill, cozied next to skewered slices of onions and red peppers. Wonderfully charred, the kebabs are then finished with a fiery and aromatic dusting of red chili, cumin and dried mango powder. For us, we think it is more flavor than fire.

Don't let Mini Kabob's demure size and Americana-adjacent location fool you - the pint-sized Glendale restaurant serves Los Angeles's best smoky, flame-kissed Armenian kebabs. Operated by two generations of the Martirosyan family, Mini Kabob blends Armenian and Egyptian flavors in fully loaded kebab and falafel plates served out of a makeshift takeout window. The younger Martirosyan, Armen, greets regulars by name at the window between flipping skewers of tender marinated beef and plating piles of bulgur-dotted tabbouleh.

Tariq Alaeddin has been an evangelist for toum, the simple whipped Lebanese sauce whose name simply means "garlic," for most of his life. When his mom would pick up a rotisserie chicken from Walmart, he'd ask her to drive across town to a Middle Eastern grocery to pick up some toum to go with it. Toum was also the centerpiece of his earliest restaurant idea.

Waitrose has launched a billboard campaign celebrating the kebab, featuring 3D components of kebab staples like onions and prawns, aiming to invoke summer and fun.