Fremont Kabob Restaurant

Lamb Kabob

Chunks of marinated leg of lamb threaded on skewers, charred at the edges and deeply savory from an overnight marinade of spices and onion

Chicken Kabob

Boneless chicken thighs marinated in yogurt and spice, grilled until lightly charred outside and juicy within — the most approachable entry point on the menu

Kofta Kabob

Ground beef and lamb blended with onion and herbs, formed around flat skewers and grilled until crispy on the outside with a loose, spiced interior

Qabuli Palaw

Afghanistan's national dish: basmati rice perfumed with cardamom and topped with slow-braised lamb shank, sweet carrots, and plump raisins — the version here is generous and aromatic

Bolani

Crispy flatbread stuffed with spiced potato and green onion, pan-fried until golden and served with yogurt dipping sauce — an ideal starter for the table

Mantu

Steamed Afghan dumplings filled with spiced ground beef, blanketed in a split pea and tomato sauce and finished with cool yogurt and dried mint

Shorba

A warming Afghan lamb soup with tomatoes and chickpeas, thickened with slow-simmered collagen from the bone — best ordered on colder days

Naan

House-baked flatbread, leavened and slightly chewy, best used to scoop up the Qabuli Palaw sauce or dip into yogurt