Post by bonnie on Jun 28, 2006 20:15:34 GMT -5
Flaming Kabob Cuisine
Srianthi Perera - The Arizona Republic
2252 E. Baseline Road, Mesa.
(480) 813-6555.
East of the corner of Baseline and Gilbert roads, in a neighborhood of fast food restaurants, a silver and red neon decorated diner seems right at home.
Step inside. Instead of sizzling eggs and bacon, you'll find marinated beef slowly cooking on roller broilers.
Khalil Al-Abbadi is the man who converted the 5 & Diner into Flaming Kabob Cuisine to serve his native Middle-Eastern and Mediterranean fare.
Born in Jordan, Al-Abbadi moved from Southfield, Mich., to Arizona "because of the climate," and is awaiting the arrival of his wife and remaining six children - the eldest son moved here first - who can help in the family business.
The restaurant opened six months ago and has had a steady stream of the curious and kebab aficionados alike.
Al-Abbadi reports that 60 percent of his patrons are Americans, while 40 percent are Middle Eastern and Southeast Asian clients who hanker for a shish kabob.
Using his more than 20-years of experience in the restaurant business, Al-Abbadi has drawn up an extensive menu with plenty of options to those who would like to bite into some marinated meat. The platters are plentiful and cost is not exorbitant.
Shawarmas - marinated and slow-cooked chicken or beef served in a pita with onions, tomatoes and a sauce - are an alternative to a hamburger or a sandwich, although the restaurant serves burgers as well. Kebabs are made with shrimp, lamb, beef or chicken. Al-Abbadi's signature dish is lamb chops, grilled with seasonings.
Mediterranean staples include hummus, fattoush, tabbouleh and stuffed grape leaves. All entrees are served with rice or French fires, and soup (including the spicy lentil soup), or house salad.
The restaurateur takes catering orders for 10 to 500 people. But a visit with a couple of friends for a puff on a hookah, some Arabic music in the background and a cup of spicy lentil soup has its own rewards.
Srianthi Perera - The Arizona Republic
2252 E. Baseline Road, Mesa.
(480) 813-6555.
East of the corner of Baseline and Gilbert roads, in a neighborhood of fast food restaurants, a silver and red neon decorated diner seems right at home.
Step inside. Instead of sizzling eggs and bacon, you'll find marinated beef slowly cooking on roller broilers.
Khalil Al-Abbadi is the man who converted the 5 & Diner into Flaming Kabob Cuisine to serve his native Middle-Eastern and Mediterranean fare.
Born in Jordan, Al-Abbadi moved from Southfield, Mich., to Arizona "because of the climate," and is awaiting the arrival of his wife and remaining six children - the eldest son moved here first - who can help in the family business.
The restaurant opened six months ago and has had a steady stream of the curious and kebab aficionados alike.
Al-Abbadi reports that 60 percent of his patrons are Americans, while 40 percent are Middle Eastern and Southeast Asian clients who hanker for a shish kabob.
Using his more than 20-years of experience in the restaurant business, Al-Abbadi has drawn up an extensive menu with plenty of options to those who would like to bite into some marinated meat. The platters are plentiful and cost is not exorbitant.
Shawarmas - marinated and slow-cooked chicken or beef served in a pita with onions, tomatoes and a sauce - are an alternative to a hamburger or a sandwich, although the restaurant serves burgers as well. Kebabs are made with shrimp, lamb, beef or chicken. Al-Abbadi's signature dish is lamb chops, grilled with seasonings.
Mediterranean staples include hummus, fattoush, tabbouleh and stuffed grape leaves. All entrees are served with rice or French fires, and soup (including the spicy lentil soup), or house salad.
The restaurateur takes catering orders for 10 to 500 people. But a visit with a couple of friends for a puff on a hookah, some Arabic music in the background and a cup of spicy lentil soup has its own rewards.