You’re walking down Sunset Drive and the smell hits you before you even see the sign. It’s that heavy, unmistakable scent of charred meat and saffron that sticks to your clothes in the best way possible. Honestly, if you live in Miami and haven’t ended up at Shah of Kabob Miami with a pile of sumac-dusted rice in front of you, are you even doing the city’s food scene right?
Most people think Persian food is just "Mediterranean" with a different name. It's not. Not even close. While the rest of the city is obsessed with the latest fusion taco or a $30 avocado toast, Amin Ebrahimi and his family have been quietly building a kabob empire that’s actually about heritage.
The "Hole in the Wall" That Took Over Miami
It started small. Like, really small. The original South Miami location was basically a takeout window with a couple of chairs. That was 2017. Fast forward to 2026, and you can’t throw a rock in Miami without hitting a Shah of Kabob. They’ve expanded to Kendall, Coral Gables, Brickell, and Doral. There are even spots popping up in Broward now.
Why? Because the food is consistent. You know that feeling when you go to a place and the chicken is dry one day but perfect the next? That doesn't happen here. Whether you’re at the Kendall spot on SW 124th Street or the more "sit-down" vibe on Ponce in the Gables, the Joojeh (that’s the saffron chicken) is always juicy.
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What to actually order (and what to skip)
If it’s your first time, don’t overthink it. Get the Koobideh. It’s a blend of ground beef and lamb, seasoned with onions and some secret spices they won’t tell anyone about. Seriously, people have asked for the recipe and gotten a polite "no chance" from the staff. It’s grilled over an open flame until it has those perfect char marks.
- The Koobideh Plate: Two skewers of meat, a mountain of basmati rice, and a grilled tomato.
- The Sultani: If you’re feeling like a king (or just really hungry), this gets you one skewer of Koobideh and one skewer of Barg (tenderized filet mignon).
- The Rice: Don't just get plain white rice. Upgrade to the Zereshk Polo. It’s topped with barberries—tiny, tart red berries that cut through the richness of the meat.
One thing people get wrong? The "salad." They have a loaded salad with cranberries, walnuts, and feta. It’s good, sure. But if you want the real experience, you need the Shirazi Salad. It’s just finely diced cucumbers, tomatoes, and onions with lime juice. It’s simple. It’s refreshing. It’s basically the palate cleanser you need between bites of lamb.
The Secret Sauce (Literally)
Every order comes with these little containers of sauce. You’ve got the white one (yogurt and cucumber, kinda like tzatziki but different) and the orange one. The orange one has a kick. Use it sparingly unless you want your forehead to start sweating halfway through lunch.
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The bread is another story. It’s not pita. It’s Lavash. It’s thin, stretchy, and perfect for making what Iranians call lukmeh—a perfect little bite of bread, meat, and a slice of raw onion. Yes, raw onion. If you’re on a date, maybe skip the onion, but you’ll be missing out on the authentic crunch.
Why it's still the best value in 2026
Miami is expensive. We all know it. But Shah of Kabob has managed to keep prices somewhat grounded while everything else went through the roof. You can still get a Small Plate (which is actually huge) for under $20.
The service is... efficient. In the Coral Gables location, you’ll likely order at a kiosk. It’s fast. Some people think it’s impersonal, but honestly, when I’m starving for a kabob, I don’t need a ten-minute monologue about the specials. I just want my food.
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The Catering Secret
If you ever have to feed a group of 10 people and don't want to spend $500 on mediocre pizza, call their catering manager, MoReza. They do these massive family platters that come in these sturdy boxes that actually keep the food hot.
"We won't jeopardize our quality, but we'll sell as cheaply as we can. Everything we do is geared around community." — Amin Ebrahimi, Owner.
A Few Realities to Keep in Mind
It’s not perfect. Nothing is.
- Parking: If you’re going to the South Miami or Gables locations, parking is a nightmare. Use the garage or just Uber. Don't try to find a spot on the street; you'll just end up angry.
- The Wait: During the lunch rush, it gets packed. If you're hangry, order ahead on the app.
- The Vibes: Most locations are casual. This isn't where you go for a white-tablecloth anniversary dinner. It's where you go when you want food that tastes like someone’s Persian grandma made it in the back.
Actionable Insights for Your Next Visit
- Mix the Butter: Your rice will come with a little packet of butter. Hide it under the hot rice immediately so it melts, then mix it in with the sumac (the red powder in the shaker on the table).
- Try the Stews: Most people only get kabobs, but their Ghormeh Sabzi (herb stew) is the national dish of Iran for a reason. It’s earthy, slightly sour, and deeply comforting.
- The Yogurt Soda: It’s called Doogh. It’s salty, carbonated, and has mint in it. It’s an acquired taste. You’ll either love it or think it’s the weirdest thing you’ve ever drank. There is no middle ground.
If you’re looking for the best Shah of Kabob Miami experience, head to the South Miami spot on a Tuesday for the Badenjoon (eggplant stew) special. It’s the closest you’ll get to Tehran without leaving the 305.
Check the current hours for your nearest location before heading out, as the Brickell and Miami Lakes spots sometimes have slightly different closing times than the main Kendall hub. Grab a side of Kashk Bademjan (fried eggplant dip) for the table, and you're set.