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Some of the specialties on the menu are kibbeh, which are crisply fried beef and wheat shells stuffed with more juicy ground beef with pine nuts and spices; grilled spiced leg of lamb shawarma; braised lamb shanks; and beef kafta kabobs – a special hand formed, grilled mixture of ground beef with herbs and spices. Also on the menu are other kabobs and classics such as stuffed grape leaves, tabbouleh salad, falafel and lentil soup. Merguez, a spicy North African sausage made with beef and lamb is also offered here. Also on the menu are a wide variety of kebabs, gyro and chicken shawarma sandwiches, salads including fatoush with fried pita chips, hummus, falafel and more. Hummus and Lubia green beans with tomatoes are also offered. Flame-lashed meats may be the restaurant’s specialty, but its rice dishes deserve just as much adoration.
SALADS
They’re complete meals that can easily feed two, huge dinners accompanied by a leg of chicken or a crusty kebab. Harvested primarily in Iran from thorny evergreen shrubs, the Tic Tac-sized berries stain the rice a rosy pink, dotting the zereshk polo like tiny ruby ornaments. The barberries impart a tartness more pronounced than a whole bottle of pomegranate juice. Elevate your next event with Rice Catering, where culinary excellence meets seamless service. Whether it's corporate lunch, a social gathering, or special celebration, our catering options deliver fresh, flavorful meals that are sure to impress every palate.
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Fesenjon is similarly popular, hunks of chicken submerged in a walnut-thickened, pomegranate-sweetened sauce so good you’ll want to spoon it onto just about everything. All of these areas have their own styles of cuisine, and note that there are many countries near Arabian areas including Turkey, Iran (Persia) and Afghanistan that are not Arabic and, while there may be some overlapping in cuisine, have distinct cultures and languages. Rice's numbers in college may not be eye-catching, but his senior year at USC showcased his potential. With his size, skillset, and ability to high-point the ball, he could become Herbert's go-to receiver. Playing alongside an elite quarterback and a brilliant coaching staff like the Chargers have, Rice has all the tools to be an elite playmaker in the NFL.
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You get the feeling they’ll be back to eat it all again tomorrow. The lunch line at House of Kabob in Lake Forest curls out the door, the neck of each prospective diner craned toward the kitchen. It’s a crowd mostly of baby-faced workers from nearby tech firms waiting with ID cards still dangling from their company-issued lanyards.
They’re jockeying, however politely, for even a fleeting glimpse of the restaurant’s excellent Persian cooking. I only wish there were more meat because you don't get that much of a serving for a large group. However, the taste of the protein and the other dishes made up for it. The current owners of Kabob Xpress are Jennifer Issa and Najeh Sassi, who are Palestinians.
The original owners, Hossam and Walaa Mohamed, were Egyptian, and you can still see the Egyptian influence in the eggplant dip, which is prepared in the Egyptian style with fried eggplant, tomato, and a touch of chile spice. Locally, our Arab restaurants serve foods that are (for the most part) traditional to the countries on the eastern coast of the Mediterranean Sea. House of Kabob also makes a few quintessential Persian stews. Ghormeh sabzi is a staple of the Iranian kitchen, here a meaty veal shank cooked with parsley, cilantro, chives, kidney beans and a clutch of assorted herbs.
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Every year, we have players come out of nowhere and establish themselves as elite players in the NFL. Rice has all the tools to prove Griffin and his brother right.
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From vibrant salads and mediterranean kabobs bursting with fresh ingredients. House of Kabob cooks with self-assurance, its name a declaration of the restaurant’s dominion over all things skewered. Kebabs (the preferred spelling) do indeed fare well, gobbets of beef, lamb or chicken charred in a primal, pleasing way. The koobideh kebab — ground beef formed into a torpedo — is the juicy ideal of what a kebab can be, the meat made almost silken amid the flames. Evenings are lively at House of Kabob — diners finally getting a chance to thumb through the day’s paper, friends catching up over piles of rice — but afternoons are the restaurant’s best and busiest. When those programmers and engineers eventually land seats, they happily lunch on sandwiches swaddled in sheets of lavash and slightly downsized kebabs.
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