刀郎胡杨架子肉
Dolan's Tower Kebab
Skewers come to the table hanging from a standing rack rather than lying on a plate, so the fat keeps dripping and the meat keeps its heat while you work through it. It is the dish the next table looks at.
Our names for the Tower Kebab
- Uyghur
- kawap
- Chinese
- 刀郎胡杨架子肉 · 羊肉串
Also known elsewhere as…
- Turkish
- kebap · şiş
- Persian
- kabāb · کباب
- Uzbek
- kabob
- Kazakh
- кәуап
- Russian
- шашлык
How the Tower Kebab is made
Lamb is cut so that fat and lean alternate on the skewer — that alternation is the seasoning system, not a garnish. Charcoal, not gas: the meat needs to catch smoke while the outside sets. Cumin and chili go on at the grill and again at the end, so one layer toasts into the crust and the other stays bright.
Ordering the Tower Kebab: how much, and for how many
The rack is built for a group and reads as the centerpiece of a table; single skewers exist if you want one alongside something else. Chicken skewers are on the same grill for anyone who would rather skip lamb. Order naan with it — that is what the drippings are for.
Prices are the same in Alhambra and Irvine. See it in context on the Skewers & Grill page, or browse the full menu.
Where to eat it
The rack is ours alone. The skewer is not — cumin, charcoal and lamb belong to every table between here and the Caspian, and that is exactly why it travels so well. 100% halal - the whole menu, the whole kitchen. No pork, no alcohol. Served at our Alhambra and Irvine locations — Alhambra in the San Gabriel Valley and Irvine in Orange County — every day from 11:00 AM to 9:00 PM, with free parking at each.
New to this kitchen? Start with what Uyghur food is, or read the common questions.