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It’s a Kabab-o-Rama

ehind Kababji Grill’s darkened windows lies a whole world of traditional Lebanese fare–vegetable spreads, pita pies and a variety of kebabs for every taste.  There are rows upon rows of perfectly formed skewers of fresh meat and vegetables, just waiting for their turn on the charcoal-burning grill.

Everything is imported from Lebanon–the orange brick grill, the ironwork, the earthy stone walls–even Chef Abed Matar.

There are 33 Kababji Grill locations in the Middle East and North Africa.  Dupont Circle is the first of its kind in the U.S.

Start with a hibiscus mojito, made with rum, hibiscus-cardamom liquor, mint and lime.  Or ask for a hibiscus champagne cocktail, and watch the ruby red flower blossom on the bottom of your glass.

If you like chicken, the shish taouk ($16) is a must-try.  Grilled cubes of skinless chicken breast marinated in garlic, tomato, lemon and spices is extremely juicy and succulent.  Even better when dipped into toum, a Lebanese garlic sauce similar to aioli.

If you are a purist, the orfali kabab ($17) of ground beef is simple but very flavorful, with fresh Porto Elmo tomatoes, eggplant, onions and green chili peppers.  It’s one of my favorites.

For a beef kabab with a kick, try the kebbeh meshwiyeh kabab ($18), seasoned ground beef with roasted pine nuts, pistachios and cracked wheat, grilled and served with cucumber yogurt salad.

For vegetarians, there is the kabab khodra ($12) with mushrooms, onions, tomatoes and eggplant brushed with extra-virgin olive oil and grilled until hot, soft and smoky.

Everything just tastes better on the grill.

Kababji Grill
1351 Connecticut Avenue NW
Washington, DC 20036

Metro: Red line to Dupont Circle. Just steps away.

Kababji Grill on Urbanspoon

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Mary Kong-DeVito

Founder + Creative Director. Mary grew up in New York where the food-centric city and her family's restaurants were literally her playground. Instead of eating dirt, she ate duck blood and rotten eggs. You never know what you'll find on the sidewalks.Mary is a veteran of the hospitality industry who's worked with numerous celebrities such as Barbra Streisand, Patrick Ewing, Vanessa Williams, Michael Stipe and Jane Krakowski. Her writing has appeared in USA Today, DC Modern Luxury, Washington Post Express, Eater, Scoutmob, Washington Flyer and Washington City Paper.She eats "normal" stuff too, like cheeseburgers. Kangaroo cheeseburgers.

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