Eating international fare locally eliminates the woes associated with transatlantic travel, such as jet lag and oar splinters. Stamp your palate’s passport with today’s Groupon: for $15, you get $30 worth of Middle Eastern fare during dinner at Shish Kabob.
At Shish Kabob, winner of Nashville Scene’s Best Persian Food, Iraqi Kurdish restaurateur Hikmat Gazi oversees a menu brimming with authentic Middle Eastern fare. Spoons zip up their wet suits before diving into koresht ghaymeh stew ($6.99) and surface bearing a sunken treasure of cubed beef, sun-dried limes, and tomatoes. Charbroiled skewers impale chunks of whole cornish hen ($12.99) or the salmon shish kebab accompanied by green rice ($10.99). Patrons lounge in wooden chairs amid orange walls as they visit more adventurous culinary territory with a lamb liver skewer ($7.99) or whisk tongues to Greece with gyros plates ($7.99) and falafel ($3.99–$7.99). Cups of turkish coffee ($1.49) complement persian ice cream ($3.49), which tosses a flavor bouquet of saffron and rose water into eager mouths.
Nashville Scene also chronicles Hikmat’s absorbing journey from an adolescence spent in a Turkish refugee camp during the Gulf War to his triplicate success in the restaurant business. After working with the U.S. military in Iraq, Hikmat returned stateside to purvey a spread of Middle Eastern fare imbued with authentic spices and set amid traditional décor from Kurdistan.
Authenticity is the focus at this Middle Eastern restaurant, which was named Best Persian Food in Nashville Scene's Best of Nashville 2011. Owner and Iraq native Hikmat Gazi adorns the space with traditional decor, from the deep-red color of the walls to glass boxes displaying traditional Persian clothing. Diners looking for the full experience can sit on a cushion on the floor and dine on a traditional, low table. Then, of course, there is the food itself, from the titular shish kabob to lamb shanks seared and flavored with regional-specialty spices.
Nashville Scene also chronicles Hikmat’s absorbing journey from an adolescence spent in a Turkish refugee camp during the Gulf War to his triplicate success in the restaurant business. After working with the U.S. military in Iraq, Hikmat returned stateside to continue serving savory Middle Eastern fare at the original Nolensville Rd. location, and has recently opened a new downtown location.