Food

Dirt Cheap Eats 2008: Ravi Kabob

These exceptional Arlington kebab houses offer the prospect, rare these days, of eating well while eating a lot—a whole lot. An order of the matchless kebabs—made with halal lamb, chicken, or beef, marinated for 18 hours, and cooked over a charcoal grill until the meat is gently charred—comes with either bread (baked to order) or rice and a salad ($8.50). It’s the same deal for the karahi, a marvelous, head-clearing stew of tomato, ginger, chilies, and hunks of lamb or chicken or a portion of lamb’s brains. Open daily for lunch and dinner.

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.