#Skwr kabobline dc movie

The name SKWR is a nod to the age old method of cooking kabobs, exotically seasoned proteins rotated over an open flame. 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).Start with a base and choose from your favorite greens and grains Our spreads are prepared from scratch daily in-house Our proteins are halal, antibiotic and hormone-free, marinated daily in-house lean bird Our toppings are prepared daily in-house Our sauces are prepared from scratch daily in-house 1400 K Street NW Washington, DC 20005 MON-THU: 11:00AM – 9:00PM FRI-SAT: 11:00AM – 4:00AM SUN: CLOSED (202) 682-1717 SKWR is a young company based out of Washington DC, established in 2015 by cousins and DC natives Tamim and Masoud Shoja. 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.

#Skwr kabobline dc movie

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.