It's a non-stop Kebab lineup!!!!
Look at these!!!
Oh my there's gotta be about 100 kebabs lined up here!!
All different types!!! covered in butter!!!
oh look at the colour!!!
saffron rice kebabs, wow, more!!!
Those are the really juicy ones!!
mama mia!!!!!
bismillah!!
ohhhhh, the koobideh!!!!! look at that!!!!!
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Check it out guys.
It's Trevor James just got into Dubai,
hanging with my good buddy Paiman.
You guys can check out his YouTube channel
in the description below.
And I'm super excited because we're going
for a big lunch today.
- This one of the only remaining
longstanding family restaurants.
Like a whole family just runs one shop.
Amazing. - Awesome.
- Food from the '70s.
- Kebab heaven coming up.
Let's go.
(upbeat music)
And this is a Persian kebab joint.
- Absolutely.
And they're especially known
for the yogurt-marinated kebab.
They marinate it I think 24 hours
and it's just like super succulent
and just super, super nice.
- Sounds fantastic.
And one thing
I'm just getting so excited
for Dubai is the multicultural aspect.
How there's different food from all over the world here.
- This part specifically you'll find food
from all over Asia.
Anything that you could think of you'll find
in like a three-kilometer radius.
So great a place to explore. - Sweet.
We're goin' for a kebab heaven in Dubai.
(men speaking foreign language)
- Welcome home.
- Hi, sir.
How are you?
- Very good, sir.
- [Trevor] Good to meet you.
Good to meet you. - Great to see you.
- Same here, sir.
(men speaking in foreign language)
Thank you.
- Of course my great friend
Mr. Trevor James, the food ranger.
Mr. Abbas.
- [Trevor] Nice to meet you.
- Good to see you, sir.
- [Trevor] Good to see you.
I'm so excited to be here.
- Welcome home, sir.
- [Trevor] I hear you have delicious kabob.
- Well that's more than delicious kabob.
It's word of mouth.
- [Trevor] Oh wow this is amazing to come here.
- This, I got to show you,
is that a lot of the people that have come over here, so.
You will have actors.
You will have singers.
You will have social media influencers,
whoever you can think of has been here.
- [Trevor] Everyone's been here.
Great. - Yeah.
And now the food ranger has been here.
(men chuckle)
- [Trevor] Yeah, I'm excited.
- [Man] See the menu?
- [Trevor] It's special.
- [Man] You have a mix for one,
mix for two, mix for three, mix for four, mix for five.
Okay? - Okay.
- [Man] Most people like to have individual
to have their own choices.
- [Trevor] You got everything okay.
Maybe we should get the platter for three maybe.
- Yeah, we'll do that.
And then we'd take a tardy.
- Sure.
- We'll take that as well.
With the green.
- A mix for two?
- Yeah.
- And one steak.
- Better.
- Okay, and one lamb shank
and a () it's more than enough.
- And the lamb shank will come
on the green rice and everything.
The dill rice. (claps)
- [Trevor] Great, oh the dill rice, yeah.
We're going to go watch the making of some kebabs.
- This going to be great.
- [Trevor] What are we up here?
- This is koubideh chicken.
- [Trevor] Koubideh chicken.
So it's chicken, turmeric,
onion, fat, and coriander. - Coriander, yes.
- So this is our head head chef.
- [Trevor] Head chef here.
- Yeah.
He's working for 31 years.
- [Trevor] Wow.
- This is very special by the way, Trevor.
Because if you're not careful,
when you put this on the fire
it'll all fall into the coal.
So skewering it is very important.
- You have to get it just right.
- Correct.
- So look at that the way he does the ribbing of it.
- [Trevor] Oh yeah.
- Is amazing.
- Beautiful.
- You also have to watch
when they put it on the fire because
there's a special technique.
It's all like super timed as well.
- [Trevor] Thank you for showing us the koubideh making.
- You've got to see.
When they first put it on the fire.
There's a technique as well boss, right?
When you put it on the fire.
- And you have to flip it everything 10 to 12 seconds.
Otherwise one side is cooked
and one side is raw.
It falls off.
- [Trevor] Oh, so you just want it
to be firm together, right?
- Yeah. - Wow.
Look at these kebabs.
- See we can put a bigger fire there.
A bigger flame.
People long time so it doesn't burn, you know?
- [Trevor] Oh, so we've got the signature.
- [Cook] The yogurt kebab.
- [Trevor] The yogurt.
- [Cook] The lamb and the chicken.
The bahraini kebab.
Lamb and the chicken.
- [Trevor] Bahraini kebab.
- [Cook] The yogurt kebab.
- [Trevor] Chicken koubideh.
- [Cook] Lamb koubideh.
- [Trevor] Oh lamb koubideh.
- [Cook] Yeah, and that's reversed.
It's coming to your table.
The one with the-
- [Trevor] With the knife.
- [Cook] Yeah, with the knife in it.
- [Trevor] Yeah, it's a non-stop kebab lineup.
Look at these.
Oh man.
There's got to be about 100 kebabs lined
up here right now.
All different types. - Wow.
- [Cook] Are we goin' give a (faintly speaking) now?
- [Trevor] Oh yeah, that's the gems
from the bottom.
Oh this is a potato and lamb stew.
Wow.
That looks heavenly.
(men chuckle)
Oh, and a lamb shank.
Oh wow.
What's the name of this dish?
(men speaking in foreign language)
- We call it (speaking in foreign language).
- [Trevor] (speaking in foreign language).
And this is the herb rice here, right?
Yes, yes, yes.
Oh sure.
- [Man] That's the rice with dill.
That's the dill
rice right there. - Yeah.
- [Friend] That's got some beans in there.
- [Trevor] Wow.
Beans.
- [Friend] Look at that.
It's black-eyed peas, dill.
- [Trevor] Oh yeah.
Yeah, you can see the peas and the dill.
Oh yeah.
So you can see chef here is always spinning, right?
And he's ready.
- They're ready.
- [Trevor] Ready.
And I'm just loving the color here.
So many different colors from different spices.
And here they are.
Okay.
Here's the plating.
Oh there's the yogurt.
Oh it's like a bread glove.
My kebabs come right out with that red glove.
This is the saffron rice, right?
With the kebab.
Those look fantastic.
- [Friend] They look amazing.
- [Trevor] They look so delicious.
- They look so good. - And juicy.
(both chuckle)
I cannot wait to try those.
- [Friend] I Know.
- By God's grace, everything after God.
We have beautiful staff.
- [Trevor] Great staff.
- They are amazing.
- [Trevor] It's so nice to have a good team.
- Yes, very important.
- [Trevor] Oh yeah, you got a full mixture of kebabs.
Look at that.
So many different types here.
There's so many different colors.
- [Friend] All beautiful things.
- [Trevor] Kebab heaven.
Oh, butter!
Covered in butter.
(man exclaims)
- [Cook] This is for you, sir.
- [Trevor] Oh this is ours here?
Right on top of the bread. - Yeah.
- [Trevor] Oh and this is ours here.
- Yeah, it's here. - Okay.
Time to eat.
Oh and there's the kebab platter.
Thank you so much.
- Thank you.
- [Trevor] This looks amazing. - Fantastic.
- [Cook] Yogurt meat.
Yogurt chicken.
Koubideh lamb.
The koubideh chicken.
The bahraini.
- Oh the bahraini. - Lamb.
- [Trevor] With the lemon.
- Yes, sir and the bahraini chicken.
And joujeh kebab.
- [Trevor] Joujeh kebab.
- Yeah, and now you know what this?
This is for you, sir.
- [Trevor] Oh, really?
Okay.
- This will automatically bring you back
to this restaurant again. - Okay.
- I have to bring you back.
- Okay.
- Okay?
Enjoy.
- Oh.
- It's a bit different.
I hope you enjoy it, sir.
- Yeah, sour.
I love it.
Wow.
Sour, soft.
You can taste the yogurt.
- So where to start?
- Yeah, I'm confused how to start now.
- I'll start.
Try the mahi first.
When you start this one,
then you get the small plate,
then the one with the yogurt on first.
- [Trevor] Oh yeah.
- [Host] Juicy.
And this one.
Demolish it like this.
- [Trevor] Oh look at the-
Look how soft that is.
- [Host] It's soft.
You put lemon on it.
- [Trevor] You don't even need a spoon.
- [Host] With a little lemon and the dill rice.
- [Trevor] With the green dill rice, right?
Okay.
- You're most welcome
indeed. - Thank you.
- Welcome.
- [Trevor] Thank you so much.
- Thank you, thank you.
Amazing. - Oh my goodness.
- I'm about to bring the white rice
(faintly speaking).
This with half with the chicken.
- [Trevor] Wow.
- The chicken is extra good.
- So, that's the thing right?
In Persian cuisine,
different types of rice go with different dishes.
So when you have the white rice with bar berries,
the bar berries go with chicken.
So you could probably eat it with the joujeh.
- [Trevor] The saffron chicken.
- Yeah.
- [Trevor] Thank you so much.
- Thank you, sir.
- [Trevor] Thank you.
- This is everything.
So we basically got most of the menu over here.
- We got it all.
They gave us a full-on meal.
- That is amazing.
- Oh wow.
Add a little more stew, right?
- 'Cause the soggier it is, the better it is.
- Oh, yeah.
First taste (speaking in foreign language).
Oh.
Oh, it's so wholesome.
- [Friend] It's amazing, huh?
- It's like a lamb stew
with a super crunchy aromatic crispy rice.
Oh man, that tahdig.
- It's so good.
- That was good, and we got a full-on meal.
Okay next up.
We got to go in- - Straight.
- Straight for those yogurt kebabs.
- That's it.
- Oka let's do it.
- Let's go.
- The lamb version.
- It crumbled for me.
I'm sorry.
So I'll look at that.
Look at that, Trevor.
That's the good stuff.
♪ That's the way ah-ha ah-ha I like it ♪
♪ Ah-ha, ah-ha ♪
- Bon appetite.
- Oh yeah.
Delicious.
- That's the yogurt one, number one,
and you will eat.
- [Trevor] Number one.
- And you will eat.
- [Trevor] Number one you ate.
Oh it is amazing.
- Do you see how tender that is?
- [Trevor] It's so tender.
- It's so tender.
It's because it's sitting in yogurt for 24 hours
and just marinate so deeply into it.
It just breaks down all the fibers and it's just-
It's amazing.
- [Trevor] I think we should go in for our koubideh now.
- I'm just going to do two pieces for us like that.
Good size pieces.
- [Trevor] Look at that. - Not small ones.
- [Trevor] That is my so far.
The most addictive kebabs in the world.
The koubideh.
- [Friend] Look what's under it right here, Trevor.
Look at that.
Look at all the juices. - All the butter.
- And the oil, and the turmeric.
- [Trevor] Oh the turmeric and the saffron.
- And the saffron.
- That's the joy of life right there.
Oh it's so hot.
Look at that.
That's koubideh.
That's Persian koubideh.
Oh wow.
- Oh my God.
That is beautiful.
- And it's so juicY, it's so buttery.
- Look at your fingers.
- Oh man.
Doesn't get any better.
Number one.
I think we should try this one next.
This is the dill rice with the lamb shank, right?
- Absolutely.
- [Trevor] Oh yeah.
That meat looks like you don't even need your teeth.
- [Friend] No.
- [Trevor] You can just eat that with your gums.
- You know that's going to melt in your mouth.
Right after you put it in your mouth.
- This looks amazing.
So this is just called-
- Sabzijat polow.
Sabzijat meaning vegetable
and polow meaning like polow rice, right?
- There you go.
- So like a vegetable polow.
- There you go.
- [Trevor] Oh yeah let's make a spoon there.
- [Friend] There and you need a nice bite.
Here we go. - Straight up.
Oh man.
Oh my goodness.
It melts in your mouth.
You can taste the Dill in there.
It's really aromatic,
and fluffy and buttery and that lamb.
So juicy.
It just melts in your mouth.
- Oh (faintly speaking) too.
- [Host] After dinner.
- [Trevor] Oh we put in a mint.
- [Host] Yeah, exactly.
The sabzijat is very hot.
It's very good after meal.
- [Trevor] Oh wow.
- With jasmine.
- Look at that.
Okay let's take the doogh.
And I'm so excited to be in Dubai
because there's so many cultures, different people,
different restaurants from all around the world.
And it's just amazing so far.
I just got in a couple days ago
and already hanging out with Paiman.
You guys can go check out his YouTube channel
in the description below.
He's got an awesome channel and really excited
to explore more of Dubai.
It's going to be a lot of fun.
- It's going to be amazing.
You're going to travel the world here in Dubai.
- Awesome.
Let's do it.
(men chuckle)
Oh that doogh.
Minty.
- Nice cold refreshing- - A nice,
cold, minty yogurt.
- Oh, that was beautiful.
- I think next up we have to try
this Barberry, saffron, rice and-
- [Friend] You need to have that with one of these.
The joujeh Kebab.
- [Trevor] Joujeh kebab.
- [Friend] That's how you got to eat it.
- [Trevor] The saffron chicken kebabs.
- [Friend] What I'll do is I'll cut this into half,
half for me and half for you.
- [Trevor] It sounds good.
Look at the color on there.
- [Friend] Look at that.
- [Trevor] Oh man the multiculturalism in Dubai.
I'm so excited to explore all this food.
Oh, and look at the color.
Saffron rice.
Joujeh kebab.
Saffron butter chicken kebab.
- Ready?
- Let's try it out.
- All right let's go.
- Oh it's a big bite.
Oh wow.
- It's almost got like a sweet and sour almost.
- Wow.
Sweet and sour barberries
and you taste the saffron in the chicken.
- Brother, look I bring.
- [Trevor] Oh my goodness more.
- Juicy.
Really a juicy one.
- [Trevor] Oh look at the sour.
Mama mia, yeah.
- Yeah, mama mia look at this one.
(men speaking in foreign language)
- [Trevor] A koubideh look at that.
Wow. (laughs)
- [Host] Welcome home, brother.
- Thank you so much.
Thank you.
- [Trevor] Thank you.
- [Trevor] No, no, no, no, no.
- You are most welcome. - No, no, no, no, no.
- [Friend] Oh no, no.
- Brother, we look at your YouTube everywhere.
I hope you come back. - Oh no, please.
We like to pay.
- No, you are done.
- [Trevor] Thank you, respect.
It's too nice of you.
You're the best thank you.
- God bless you. - So much.
God bless you too.
Thank you so much.
- God bless you.
- You too.
Wow that was just amazing.
I can't believe they didn't take the money.
Lots of videos coming up for you guys.
Awesome lunch.
Thanks for bringing me
to Haman. - My pleasure.
- And just beautiful.
- Awesome.
I'm glad you enjoyed it.
- Thanks guys.
- One down, millions to go.
- Yeah.
(both laugh)
Hey guys, we are way too full.
Now that was an awesome meal.
Hope you enjoyed that video.
Checkout Paiman's channel in the description below.
That was a lot of fun.
We were too full to go for more,
but we got way more food videos coming up for you soon.
And it's great to be back food ranging in Dubai,
getting set up here.
This is the Airbnb just hanging out here
and I'm going to be bringing you along
as I get set up in Dubai
and food rangin' in Dubai.
Thanks a lot guys hope you enjoyed the video.