Kebabish serves authentic Afghan, Persian cuisine in the Stoney Creek area

WhatsOn Dec 12, 2018 by Mike Pearson Stoney Creek News

Dishes once reserved for Persian royalty are now accessible to everyone at Kebabish.

The Stoney Creek-area restaurant invited local dignitaries to a grand opening event on Dec. 11, for a taste of authentic Afghan and Persian cuisine.

Brothers Dawood Younis and Haider Nadeem were working front of house in the restaurant, which was set up in a buffet-style for the grand opening.

As Nadeem explained, part of what sets Kebabish apart from other conventional shawarma restaurants is its industrial stone grill.

“It cooks the meat with heat, but no flame,” said Nadeem.

The result: the meat is tenderer and doesn’t dry out on the grill.

Kebabish is quite possibly the first Persian and Afghan restaurant in Hamilton.

“If you want something from that part of the world, you don’t have to drive to Mississauga anymore,” Nadeem noted.

Items like the Koobideh kebab — juicy ground beef and lamb mixed with Persian spices — are cooked on the stone grill. The dish is served with saffron rice and grilled tomatoes.

All of the meats are Halal and sourced within Ontario.

Joojeh kebab is juicy boneless chicken marinated, spiced and seasoned with saffron.

Barg kebab is a veal dish marinated in garlic, peppers and oil, with Afghan spices. Skewered and grilled, it’s served atop saffron rice with grilled tomatoes.

Those familiar with Indian cuisine will see some similarities in Kebabish’s butter chicken: a fusion dish served with a thicker sauce and traditional Afghan flatbread.

The lamb shank is cooked in an aromatic broth for fall-off-the-bone goodness.

The rib-eye steak is marinated in a traditional marinade and slow grilled to peak tenderness.

The half chicken is marinated in lemon juice and seasoned with tandoori spices.

Kebabish also offers appetizers and express items like the Koobideh wrap, Joojeh wrap or the Kebabish gourmet burger, which blends beef and lamb. Lamb fat, often used in Persian and Afghan cuisine, enhances the flavour.

The restaurant seats a maximum of about 45 guests in an intimate setting. It’s in a strip plaza at the corner of Barton and Varga Drive.

Along one wall in the dining room, there’s a traditional raised Afghan bench, known as a Takht, where diners can sit and eat or just relax.

Kebabish is planning to open two more restaurants within the next 18 months, one on the Mountain and another in the Ancaster Meadowlands.

Kebabish serves authentic Afghan, Persian cuisine in the Stoney Creek area

2732 Barton St. E.

WhatsOn Dec 12, 2018 by Mike Pearson Stoney Creek News

Dishes once reserved for Persian royalty are now accessible to everyone at Kebabish.

The Stoney Creek-area restaurant invited local dignitaries to a grand opening event on Dec. 11, for a taste of authentic Afghan and Persian cuisine.

Brothers Dawood Younis and Haider Nadeem were working front of house in the restaurant, which was set up in a buffet-style for the grand opening.

As Nadeem explained, part of what sets Kebabish apart from other conventional shawarma restaurants is its industrial stone grill.

“It cooks the meat with heat, but no flame,” said Nadeem.

The result: the meat is tenderer and doesn’t dry out on the grill.

Kebabish is quite possibly the first Persian and Afghan restaurant in Hamilton.

“If you want something from that part of the world, you don’t have to drive to Mississauga anymore,” Nadeem noted.

Items like the Koobideh kebab — juicy ground beef and lamb mixed with Persian spices — are cooked on the stone grill. The dish is served with saffron rice and grilled tomatoes.

All of the meats are Halal and sourced within Ontario.

Joojeh kebab is juicy boneless chicken marinated, spiced and seasoned with saffron.

Barg kebab is a veal dish marinated in garlic, peppers and oil, with Afghan spices. Skewered and grilled, it’s served atop saffron rice with grilled tomatoes.

Those familiar with Indian cuisine will see some similarities in Kebabish’s butter chicken: a fusion dish served with a thicker sauce and traditional Afghan flatbread.

The lamb shank is cooked in an aromatic broth for fall-off-the-bone goodness.

The rib-eye steak is marinated in a traditional marinade and slow grilled to peak tenderness.

The half chicken is marinated in lemon juice and seasoned with tandoori spices.

Kebabish also offers appetizers and express items like the Koobideh wrap, Joojeh wrap or the Kebabish gourmet burger, which blends beef and lamb. Lamb fat, often used in Persian and Afghan cuisine, enhances the flavour.

The restaurant seats a maximum of about 45 guests in an intimate setting. It’s in a strip plaza at the corner of Barton and Varga Drive.

Along one wall in the dining room, there’s a traditional raised Afghan bench, known as a Takht, where diners can sit and eat or just relax.

Kebabish is planning to open two more restaurants within the next 18 months, one on the Mountain and another in the Ancaster Meadowlands.

Kebabish serves authentic Afghan, Persian cuisine in the Stoney Creek area

2732 Barton St. E.

WhatsOn Dec 12, 2018 by Mike Pearson Stoney Creek News

Dishes once reserved for Persian royalty are now accessible to everyone at Kebabish.

The Stoney Creek-area restaurant invited local dignitaries to a grand opening event on Dec. 11, for a taste of authentic Afghan and Persian cuisine.

Brothers Dawood Younis and Haider Nadeem were working front of house in the restaurant, which was set up in a buffet-style for the grand opening.

As Nadeem explained, part of what sets Kebabish apart from other conventional shawarma restaurants is its industrial stone grill.

“It cooks the meat with heat, but no flame,” said Nadeem.

The result: the meat is tenderer and doesn’t dry out on the grill.

Kebabish is quite possibly the first Persian and Afghan restaurant in Hamilton.

“If you want something from that part of the world, you don’t have to drive to Mississauga anymore,” Nadeem noted.

Items like the Koobideh kebab — juicy ground beef and lamb mixed with Persian spices — are cooked on the stone grill. The dish is served with saffron rice and grilled tomatoes.

All of the meats are Halal and sourced within Ontario.

Joojeh kebab is juicy boneless chicken marinated, spiced and seasoned with saffron.

Barg kebab is a veal dish marinated in garlic, peppers and oil, with Afghan spices. Skewered and grilled, it’s served atop saffron rice with grilled tomatoes.

Those familiar with Indian cuisine will see some similarities in Kebabish’s butter chicken: a fusion dish served with a thicker sauce and traditional Afghan flatbread.

The lamb shank is cooked in an aromatic broth for fall-off-the-bone goodness.

The rib-eye steak is marinated in a traditional marinade and slow grilled to peak tenderness.

The half chicken is marinated in lemon juice and seasoned with tandoori spices.

Kebabish also offers appetizers and express items like the Koobideh wrap, Joojeh wrap or the Kebabish gourmet burger, which blends beef and lamb. Lamb fat, often used in Persian and Afghan cuisine, enhances the flavour.

The restaurant seats a maximum of about 45 guests in an intimate setting. It’s in a strip plaza at the corner of Barton and Varga Drive.

Along one wall in the dining room, there’s a traditional raised Afghan bench, known as a Takht, where diners can sit and eat or just relax.

Kebabish is planning to open two more restaurants within the next 18 months, one on the Mountain and another in the Ancaster Meadowlands.