![]() ![]() Signature items: White bean falafel, grilled meatballs, apple chutney Pita Pouch In a nutshell: It's another spot doing customizable bowls and wraps, but with an emphasis on grilled meats as the protein. Signature items: Roasted cauliflower pita, polenta fries, cashew tabneh SKWR Kaboboline In a nutshell: The menu of Middle Eastern-inspired dishes like vegetable or legume-stuffed pitas, salads, and soups is all plant-based. NW in the Mount Vernon Triangle neighborhood. Signature dishes: laffa wrap, chicken kabob, and s’hug, which is a spicy condiment from the Eastern Mediterranean. ![]() In a nutshell: It also does the ever-popular build-your-own lunch model with pita, laffa, salad, or rice. Where to find it: The national chain has 10 locations in D.C., Virginia, and Maryland. Signature dishes: Hummus with roasted beets, yogurt sauce and hazelnut dukka or hummus with fried Cauliflower, green onion, and "everything" spice Roti Mediterranean Grill It's located in the restaurant's former private dining room in the basement. In a nutshell: The all-hummus restaurant, similar to those in Israel (as well as Philadelphia's Dizengoff), is by the DGS Delicatessen team. Signature dishes: Toasted quinoa bowl, beef kafta, sumac onions, everything bagel hummus Little Sesame In a nutshell: Located at Potomac Yards, it's another build-your-own-bowl fast-casual Mediterranean place. Where to find it: 529 East Howell Ave., Alexandria, Va. Signature dishes: Greens and grains bowl, lamb meatballs, crazy feta. In a nutshell: The Greek restaurant is a fast-casual spin-off of Cava Mezze doing salads, pitas, and grain bowls. Where to find it: There are over 20 locations throughout Virginia, Maryland, and D.C. This rundown, which focuses on some of the major players in town, looks to highlight modern fast-casual Mediterranean concepts, rather than the city's various traditional kabob houses or more sit-down restaurants. Some options lean more European, while others look more to the Middle East for inspiration. Here's how to differentiate between several of D.C.'s many fast-casual Mediterranean options when, on the surface, so many seem to serve pita, hummus, and meatballs. The local chain keeps opening storefronts across the region, while also expanding. It looks like there's no end in sight for Cava Grill, either. Shouk, Little Sesame, and SKWR Kaboboline have all opened in the past year, while Chickpea just started operations in Alexandria this week. It seems there's no cuisine that can't fit into the format, but Mediterranean fast-casual is particularly popular lately. And Learning the Differenceįast-casual restaurants -nicer than fast-food, but not quite full-service- have been opening with greater frequency all over D.C. About 30 minutes in water is plenty of time.Searching for Döner, Shawarma, and Gyro in D.C. If you go the bamboo or wood route, you'll need to soak bamboo skewers so they don't burn or catch fire on the grill. For threading pieces of veggies or protein, you can use either metal or bamboo/wood. Metal options are convenient and reusable, and if you're making a ground-meat skewer like a koobideh, you will have the best success using wide metal skewers to shape the ground meat onto. ![]() When making kebabs you have two options: metal or wood/bamboo skewers. Then, be sure turn the kebabs often to ensure even cooking. With everything prepped and the grill hot, don't forget to oil the grates directly with a bit of neutral oil using a paper towel.This also makes for a great make-ahead opportunity - marinating the protein overnight so that when it's time for grilling, all that needs to be done is thread the skewers. Many kebab recipes rely on a marinade, so you'll want to plan ahead and give at least 30 minutes to several hours for the flavors to permeate your protein of choice.We Tested Skewers for Grilling-Here Are Our Favorites Tips For The Best Kebabs ![]()
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