Kabab-Ji Grill

Kabab-Ji Grill has entered into an already crowded market of kabab (kibab, kebab) restaurants and vendors in DC.  So what exactly makes it stand out?  What makes it worth choosing over any other kebab restaurant?

According to the website, it’s the fundamentals of what makes a quality dish – the ingredients. Kabab-Ji Grill uses only the finest of ingredients in their recipes, which is evident as soon as you walk in the door. The grill sits behind a giant display of prepared but uncooked kebabs in a glass cased refrigerator, proudly on display like a classy timepiece around Flavor Flav’s neck.

The interior is well executed, a throwback to the chain’s Lebanese roots, with large rough cut stone walls and ornate wood panels abound.  Tables are topped with colorful ceramic tiles, although mine had a wobble factor to it that was a tad irritating.

The staff here is extremely friendly, courteous, and accommodated every request from the table.  A decanter of olive oil imported from Lebanon?  Done.  A dish of cucumber yogurt dip? Of course.  An order of a Swarovski vajazzled* cornish hen with eggplant and hummus? Wasn’t on the menu. Maybe next time.

Kebab Orfali, courtesy of the Kabab-Ji Grill's site

I ordered the Kabab Orfali, two skewers of seasoned beef with tomatoes, onions, and eggplant, because it sounded like the closest thing to paleo that I could get.  I expected a heaping of grains to accompany the dish, in addition to the basket of freshly baked pita bread delivered to the table, and what I got was…just that.  No surprises with the kebabs here, as they weren’t terribly huge, but enough to make up a small lunch for me.  That is, of course, skipping the hilltop of rice and large slabs of bread covered in a delicious looking tomato paste/sauce, but, trying to stay paleo, I was barely able to avoid disaster and downing it all in one fell swoop.  Was it delicious? Absolutely.  Was there tons of meat? Hmm…I’d say closer to 3 oz here, which like I said, is fine for a small lunch with me, as I doused the meat and vegetables heavily in the Lebanese olive oil.

It’s important to keep in mind that the price premium you pay here isn’t about the service (although it’s not lacking in any way or manner) or the portions, but the emphasis of quality ingredients.  Could I really taste the difference? Honestly, no.  With a dish like this, it’s hard to determine the quality with so much seasoning on the meat.  I could have likely been served a lesser grade of beef, and still not have known the difference. I do, however, appreciate high quality ingredients being used when they’re available, and respect that Kabab-Ji is offering something that’s not typical of a kebab house in DC.

If you’re looking for a restaurant holding a high standard with their ingredients (and what goes through your body) in their Mediterranean dishes, Kabab-Ji is just the place for you.  Otherwise, I’d say you could quite easily find something similar and cheaper elsewhere in the city or the suburbs nearby.

See Kabab-Ji Grill on a map here.

Recommended For:

• Organic/Grass Fed/Free Range Carnivores
• Quick Lunches
• Carbogluttons
• OCD Engineers
• Mediterranean Munchers

Not Recommended For:

• Starvin’ Marvins
• Paleoheads
• Zone Dieters
• Vajazzling Parties
• Frugalistas

*A Bejazzled behemoth. A twinkly-eyed beaver. A crystal-ornatified hoohah. A sparkling ladyjunk.  Jennifer Love Hewitt’s ‘A River Runs Through It.’ Do you get what I am saying here?