Cheap Eats 2009: Maiwand Kabob

Great food, low prices, lots of fun.

Why go: In Virginia, where kebab houses are more ubiquitous than burger joints, there’s lots of competition for the title of best kebab. In Maryland, the king is this local Afghan chain, a pay-at-the-counter operation with plastic utensils that could teach many an elegant restaurant lessons in quality, consistency, and value.

What to get: Aushak, translucent, scallion-filled dumplings topped with yogurt and meat sauce; chowpan, three charcoal-grilled lamb chops; bone-in chicken and minced-meat kebabs; the chickpea-and-onion stew called channa; mango lassi.

Best for: Takeout; picnics.

Insider tip: Skip the colas in the refrigerated case and order the frothy, mint-flecked yogurt drink doogh—a welcome digestive for such a meat-heavy repast.

Open daily for lunch and dinner.

>> See all 2009 Cheap Eats restaurants here


Get Our “Brunches This Weekend” Newsletter

The best breakfasts and brunches to try every weekend, plus our most popular food stories of the week.

Or, see all of our newsletters. By signing up, you agree to our terms.
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.