Honestly, if you’ve lived in Nashville for more than a minute, you’ve probably driven past that old Shoney’s building on Thompson Lane and wondered about the sign out front. It says House of Kabob Nashville, and it’s been a staple since 1997. But here’s the thing: most people just categorize it as another "Mediterranean" spot and keep driving toward the hot chicken or the tacos.
That is a mistake.
You're missing out on one of the oldest, most authentic Persian-Iranian kitchens in the Southeast. Nashville actually has one of the largest Kurdish populations in the United States, but this specific spot is the OG for Persian flavors. It was founded by Hamid Hasan and his brother, who serves as the head chef, with a goal that was basically unheard of in the 90s Nashville food scene: bringing real, uncompromising Iranian cuisine to a town that mostly knew about meat-and-threes.
The Confusion Between Gyros and Real Persian Food
Kinda funny, but if you look at the reviews online, you see a lot of people calling it a "gyro place." Sure, they have a Gyro Plate for $16. It’s good. The meat isn't greasy, and the white rice is fluffy. But calling House of Kabob a gyro shop is like calling a high-end steakhouse a burger joint.
The heart of the menu is the Koobideh (sometimes spelled Kubideh). It’s $17, and it's basically two skewers of fresh charbroiled ground beef blended with grated onions and a very specific set of spices. If you’ve never had it, it doesn’t taste like a hamburger or a meatball. It’s got this juicy, slightly tangy depth that comes from the onion juice and the char of the open flame.
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When you sit down at the 407 West Thompson Lane location—the newer, bigger spot they moved into a few years back—they usually bring out a little surprise. It's often "sabzi," which is just fresh herbs like mint or cilantro, served with a block of feta and some pita bread. You stuff the herbs and cheese into the bread while you wait. It’s simple. It’s traditional. It’s exactly how you’d start a meal in Tehran.
Why the Rice Actually Matters More Than You Think
In most restaurants, rice is a side dish. A filler. At House of Kabob Nashville, the rice is the main event's equal partner. You've got options here that most people don't even realize exist.
Most plates come with the classic long-grain white rice, often topped with a yellow dusting of saffron. But if you want to eat like a regular, you ask for the Green Rice. It’s mixed with lima beans and a heavy hand of dill weed. It’s fragrant in a way that’ll stick with you for days. They also have a yellow rice made with barberries—tiny, tart dried fruits—that provide a sharp contrast to the rich meats.
The Stews Nobody Talks About
While everyone is looking at the skewers, the back of the menu has the real treasures. Persian stews, or khoresht, are the comfort food of the gods.
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- Ghormeh Sabzi ($17.00): This is widely considered the national dish of Iran. It’s a dark, herb-heavy stew with cubed beef, kidney beans, and sun-dried limes. Those limes are key—they give the dish a sour, earthy funk that you won't find anywhere else.
- Ghaymeh Stew ($16.00): This one uses split peas and tomato paste, also with those sun-dried limes. It’s simpler but incredibly hearty.
- Lamb Shank ($27.00): They give you two pieces of lamb shank that are so tender the bone basically falls out if you look at it too hard. This is the dish you get when you want to feel like royalty.
The Secret to the Perfect Order
If you're going with a friend, don't just get two separate things. Get a Sultani. The word basically means "for a Sultan." The Chicken Sultani ($20) or the Lamb Sultani ($23) gives you one skewer of the premium cut (like the chicken kabob or lamb) and one skewer of the Koobideh. It’s the best way to see what the kitchen can really do.
And look, I know everyone is watching their sugar, but you cannot leave without the Persian Ice Cream. It’s not your standard vanilla. It’s a massive scoop—sometimes the size of a softball—infused with saffron and rosewater. It has chunks of frozen heavy cream inside and is topped with pistachios. It tastes like a flower garden in the best way possible. It’s an "acquired" flavor for some because of the floral notes, but once you get it, you're hooked.
A Few Realities to Keep in Mind
This isn't a fast-food joint. It's a full-service restaurant. Sometimes, especially during the lunch rush or on a Friday night, the service can be a little slow. They’re not being rude; they're just busy, and the food is being cooked over flames, not pulled out of a microwave.
Also, they’re closed on Mondays. Don't make the mistake of driving down there on a Monday only to stare at the locked doors.
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The atmosphere is spacious now, thanks to the move to the old Shoney’s spot. It’s great for big families. You’ll see tables of eight or ten people sharing the Family Special ($80), which is a mountain of chicken kabob, beef tenderloin (Barg), Cornish hen (Joojeh), and skewers of Koobideh served over a sea of rice. It feeds four people easily, maybe more if you aren't starving.
Actionable Tips for Your Visit
- Park in the Front: There is plenty of parking right at 407 W Thompson Ln, so don't stress about the Nolensville Pike traffic too much.
- Order the Kashk Appetizer: It’s a blend of sautéed eggplant, cream of whey, garlic, and mint. It’s buttery and rich. Dip the bread in it. Do not skip this.
- Check the Daily Specials: Sometimes they have dishes not on the main printed menu, especially during holidays like Nowruz (Persian New Year).
- Ask for Sumac: There are usually shakers or packets of a dark red powder on the table. That’s sumac. Shake it liberally over your rice and meat. It adds a lemony, tart zing that cuts through the fat of the kabob.
- Go for Lunch: If you want a deal, they have lunch specials that are basically smaller portions of the heavy hitters for a lower price.
House of Kabob Nashville is one of those places that reminds you why "Music City" is actually a "Food City." It's authentic, it's family-owned, and it’s been consistent for nearly thirty years. If you're tired of the same three burger spots, get over to Thompson Lane. Just remember: it's not a gyro shop. It's a Persian powerhouse.
Next Steps for Your Visit:
- Check the hours before you go, as they are closed on Mondays and close earlier on Sundays (7:00 PM).
- Target the Sultani plates if it's your first time so you can sample both the marinated meats and the ground beef kabobs.
- Join a group if possible to tackle the Family Special, which is the most cost-effective way to try the Cornish hen and the beef tenderloin simultaneously.