Chicken is often an afterthought at kebab houses, but this brightly lit halal spot turns out tender, charcoal-kissed poultry—on or off the bone. Here it’s a better choice than lamb, which can be on the greasy side, or kofta (spiced ground beef), which tends to be dry.
Kebabs come in sandwiches or as entrées, the latter including very well-prepared sides: crunchy lettuce smothered in yogurt; a slab of chewy naan; a comforting bowl of chickpea stew. Don’t miss the aushak—a small-plates-size portion of delicate dumplings stuffed with leeks and topped with yogurt and meat sauce.
Also good: Yogurt with cucumbers and mint; sambosa goshtee, fried pastry stuffed with meat, chickpeas, and herbs.