3/10/2023 0 Comments Skwr kabobline![]() 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. 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. ![]() SKWR follows the straightforward model of choosing a base (bowl or wrap), a spread (chutney, yogurt and cucumber, olivieh, and more), a protein (ground sirloin, lamb, chicken, beef, and more), and finishing toppings (cabbage, quinoa, carrot slaw, cilantro, peynir, and many more).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. The streamlined ordering process is similarly present-day. The clean design is both cutting edge and traditional. Two shades of blue-a deep navy and a cool aqua-incite the hues found in Afghanistan’s lapis mines, colors celebrated by artisans throughout the region in jewelry, architecture, clothing, and more. Other textured walls and a terra cotta stained floor create a sense of antiquated finery without invoking stereotypes last seen in the movie Aladdin. ![]() Instead of reclaimed wood, charred, blackened timbers adorn the walls, calling to mind the open flame employed in the kitchen. The modern twist can be seen in the restaurant’s design as much as in the food. SKWR seeks to highlight the difference between East and West, embracing and portraying the elements of oriental cultures that resonate with a contemporary audience. Diners today are not afraid to try new foods from unfamiliar cultures. With the combined experience of more than 20 years in the niche kabob market, the owners of SKWR are confident they have perfected the kabobline. ![]() In a twist of fate, the cult hit Reston Kabob let the lease end, shutting its doors right before SKWR opens, giving longtime fans of the hidden gem a new place to source the family’s famous kabobs. The ground sirloin meatballs, for example, begin with the Turkish technique of grating red pepper and onion into the meat with spices, then take a turn for the unusual with the addition of sriracha sauce as a flavorful binder, and finally approach Afghan cuisine with a dash of turmeric.Īfghan-born cousins Tamim and Masoud Shoja grew up in Virginia operating their parents’ popular kabob restaurants: Dulles Kabob and Reston Kabob. The recipes draw from tried-and-true kabob techniques filtered through the lens of a new generation. SKWR is at once a return to tradition while also being a departure from it. The lack of vowels in the brand’s name reflects the lack of vowels in the alphabet of their native Farsi. Originally a word in Farsi, kabob is now a globally recognized word, transcending cultural and language barriers. While kabob is as common but versatile as the hamburger, owners Tamim Shoja, Hemad Khwaja, and Masoud Shoja plan to differentiate their fast-casual restaurant with their takes on classic kabob recipes. On August 28, SKWR, a new fast-casual kabob restaurant, will open in the heart of Downtown Washington, D.C.
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