When you think of kebabs, you likely think of relatively large hunks of meat stuck with a skewer and grilled. But the chefs at Shiraz Restaurant make kebabs the Persian way. They take the meat—a mix of ground beef and lamb—and finely mince it. Then, they sprinkle the minced meat with seasonings, roll it together, stick a flat metal skewer through it, and grill it over hot coals or a bucket of lava.

The resulting koobideh, served with saffron rice and tomatoes that were grilled alongside it, is one of the many traditional Persian dishes at Shiraz. The chefs also whip up the popular King kebab, a combination of filet mignon and ground beef, and as well a variety of beef, chicken, lamb, and seafood dishes augmented with a touch of homemade seasoning. Meals conclude sweetly with baklava or pistachio ice cream flavored with rosewater and saffron.