![]() ![]() “We definitely want it to look eye-catching and beautiful. “We definitely don’t want to go for some old-school, mom-and-pop type of feel,” Tamim Shoja says. The look of the place aims to convey Middle Eastern architecture and scenery. Each meal can be made into a bowl, a wrap, or a mezze plate-a long rectangular platter that separates all the components of the dish rather than piling them on top of each other. The meats can be topped with a range of sweet and savory chutneys and yogurt-based sauces as well as vegetables, salads, and cheeses. Beef flank steak is the meat of choice for this kushiyaki recipe, and the marinade includes soy sauce, sake, ginger, garlic, and sesame seeds. The menu will have a choice of kebabs: sirloin ground beef, chicken breast, steak, lamb, or white bean falafel. While yakitori is all about chicken, kushiyaki is used for any skewered and grilled Japanese dish. SKWR-”skewer” without the vowels-will be a fast-casual joint a la Chipotle in which guests build their dishes through an assembly line of proteins, salads, and sauces. “We’re going to make it modern-something that will appeal not only to the ethnic community but to the local community as a whole.” “In the back of our heads, we’ve always kind of had this idea that this could be done in a more accessible way, in a better way,” Tamim Shoja says. We invite you to come experience our award-winning Mediterranean cuisine. ![]() SKWR Kabobline is set to open at 1400 K St. NW-next to the new &pizza-sometime next spring. Established in 2003, Skewers Kabob House is a family owned and operated restaurant in Modesto, California. Now the two, both public relations majors at George Mason University, are breaking out on their own and teaming up with longtime friend Hemad Khwaja to open a trendier fast-casual kabob spot on their own terms. Please reload the page and try again.Ĭousins Tamim Shoja and Masoud Shoja grew up working in their families’ restaurants- Dulles Kabob and Reston Kabob, respectively. If a fruit or vegetable can be threaded onto a skewer it will probably "kebab"! For some items, like potatoes, you may want to par-cook them in advance so they will finish cooking along with the rest of your skewers.Whoops! There was an error and we couldn't process your subscription.
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