Our Story
About Kabob House
How It All Began
A Family Tradition, Served Fresh Every Day
Kabob House was founded on a simple belief: great food starts with great ingredients and the wisdom of generations. Our founders, siblings Reza and Nadia, grew up in a household where the kitchen was the heart of everything.
Their grandmother's recipes — koobideh seasoned with seven spices, barg marinated overnight in saffron and lemon, joojeh with a golden crust — were the flavors of their childhood. When they moved to Los Angeles, they brought those flavors with them.
Today, Kabob House serves hundreds of guests daily, but every plate is prepared with the same care and love as it was in their grandmother's kitchen. We haven't changed a single recipe. We never will.
What We Stand For
Our Values
Authenticity
Every dish follows original Persian recipes. We use the same spices, techniques, and ingredients as our ancestors did. No shortcuts, no compromises.
Quality
We source premium, fresh meats and produce daily. Our marinades are prepared fresh each morning. If it isn't the best, it doesn't leave our kitchen.
Community
Kabob House is more than a restaurant. It's a gathering place for families, friends, and anyone who loves great food and warm hospitality.
The People Behind the Fire
Meet the Team
Reza Ahmadi
Co-Founder & Head Chef
Trained in the kitchens of Tehran and Los Angeles, Reza brings 20+ years of grilling mastery to every dish.
Nadia Ahmadi
Co-Founder & Operations
Nadia ensures every guest experience is warm, efficient, and memorable — just like family dinners growing up.