Then top it all off with a creamy yogurt and mint sauce, charred chutney, pesto, or a za’atar yogurt aioli. Choose between pickled cabbage, chickpeas, quinoa, cilantro, salata (a cucumber and tomato mix), carrot slaw, and peynir (which is similar to feta). The chicken is also pretty flavorful if you’re looking for something leaner.įinally, you have the toppings and sauces. SKWR uses sriracha as a binder for the sirloin meatballs which tastes pretty damn good. The ground sirloin may just be your best bet. SKWR gives you the option between the class ground sirloin, which is mixed beef and onion, chicken, beef, lamb, and a white bean falafel. When it comes to kabob, your protein choice is incredible important. The jalapeno and cilantro chutney brings the heat and the cucumber and yogurt is a personal favorite.
#Skwr kababine free#
You’re free to get wild and choose up to three spreads. After choosing greens or grains, you’re confronted with the spreads, which include a cilantro and jalapeno chutney, hummus, a sweet and spicy eggplant dip, a yogurt and cucumber mixture, olivieh (which is a thick potato salad), or an apple chutney. While they may not have reached the topping level of Cava, you still have a good amount of freedom when it comes to building your bowl ($8.80) or wrap ($8.50). With those two aspects in mind, the Shoja’s married traditional aspects of the kabob (good rice, fantastically spiced meat) with the crazy amount of toppings and customization most fast casual places call for these days. While aesthetically and logistically it’s closer to Closer to Cava Grill or the aforementioned &Pizza than Food Corner Kabob House or Moby Dick, the Shoja’s have a background in preparing the traditional Afghan dish, with parents owning and operating Dulles Kabob and Reston Kabob (now closed). It’s a surprisingly large space for that area, which means there should still be plenty of room lunchtime comes around Stark black and white walls are accented with sleek black marble counters, and bright blue chairs that are meant to evoke the lapis lazuli mines in northern Afghanistan.
It’s immediately obvious when entering that this is not your mom or dad’s kabob joint. Opened by cousins Tamim Shoja, Hemad Khwaja, and Masoud Shoja, SKWR Kabobline is the modern interpretation of your neighborhood kabob house. While you could probably grab some Afghan kabob at a million different places downtown, few of them resemble the sleek and modern Kabobline that popped up last week. Proudly displayed right next to &Pizza (the competition so to speak) SKWR sticks out from the office buildings and dingy lunch spots that litter K Street.
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