Stoughton desperately needs an influx of restaurants, and this quaint Mediterranean-inspired dining spot, which inhabits the space once occupied by a Bajan restaurant in Stoughton's still dilapidated town center (where a town fire ravaged a number of buildings years ago and which remain vacant), wants to please its customers.
Chicken Kebab should be considered more of a takeout restaurant, but there are a half dozen tables inside for sit-down meals. The walls are vibrantly painted orange, and there is a large glass case behind the counter in which delicious desserts (including variations of ultra-flaky, moist baklava - my personal favorite, coconut flavor topped with pistachio) can be viewed, along with the restaurant's friendly owner preparing dishes in the kitchen.
While portions are absolutely monstrous for the price (appetizers top out around $7, while entrees that can comfortably feed up to 4 people top out around $18), some plates succeed more than others. We start with hummus ($5.95), whose accompanying warmed pita bread is comforting whereas the hummus itself is a tad heavy in texture and surprisingly bland, desperate for an infusion of seasoning. More appealing is a mountainous Shepard's salad ($6.95 for large portion) consisting of cucumbers, peppers, onions, parsley (which could have been inserted into the hummus), red and green onions, vinegar and oil.
Entrees are equally hit or miss. While the Mixed Grill ($17.50) succeeds with its juicy chicken and sweet grilled tomatoes and onions, it falters with its shockingly overcooked, bland, underseasoned meats, ranging from thinly pounded slices of lamb shish, adana (long, minced meat kebab), kofte (Turkish meatball), and doner. The restaurant also needs to clarify on its menu that the dish's accompanying peppers are intensely hot peppers - one large bite left me gasping for air. Pity that the restaurant is out of whole striped bass, which is swapped out for a disappointingly bland serving of sea bass. One dining companion complains that her plate's flavor is offputtingly bitter.
Service is a bit disjointed given the small space and one server, but friendly enough. Alcohol is not served, but the restaurant does stock a number of interesting tropical fruit juices (including zippy ginger pineapple).
I truly hope that Chicken Kebab succeeds. Stoughton needs more restaurants like these to help enliven its town center. Customers will appreciate the large portions and affordable price points, but the owners will need to refine their technique in the kitchen to ensure a successful long-term stint. Chicken Kebab could both literally and figuratively benefit from more seasoning.
Chicken Kebab should be considered more of a takeout restaurant, but there are a half dozen tables inside for sit-down meals. The walls are vibrantly painted orange, and there is a large glass case behind the counter in which delicious desserts (including variations of ultra-flaky, moist baklava - my personal favorite, coconut flavor topped with pistachio) can be viewed, along with the restaurant's friendly owner preparing dishes in the kitchen.
While portions are absolutely monstrous for the price (appetizers top out around $7, while entrees that can comfortably feed up to 4 people top out around $18), some plates succeed more than others. We start with hummus ($5.95), whose accompanying warmed pita bread is comforting whereas the hummus itself is a tad heavy in texture and surprisingly bland, desperate for an infusion of seasoning. More appealing is a mountainous Shepard's salad ($6.95 for large portion) consisting of cucumbers, peppers, onions, parsley (which could have been inserted into the hummus), red and green onions, vinegar and oil.
Entrees are equally hit or miss. While the Mixed Grill ($17.50) succeeds with its juicy chicken and sweet grilled tomatoes and onions, it falters with its shockingly overcooked, bland, underseasoned meats, ranging from thinly pounded slices of lamb shish, adana (long, minced meat kebab), kofte (Turkish meatball), and doner. The restaurant also needs to clarify on its menu that the dish's accompanying peppers are intensely hot peppers - one large bite left me gasping for air. Pity that the restaurant is out of whole striped bass, which is swapped out for a disappointingly bland serving of sea bass. One dining companion complains that her plate's flavor is offputtingly bitter.
Service is a bit disjointed given the small space and one server, but friendly enough. Alcohol is not served, but the restaurant does stock a number of interesting tropical fruit juices (including zippy ginger pineapple).
I truly hope that Chicken Kebab succeeds. Stoughton needs more restaurants like these to help enliven its town center. Customers will appreciate the large portions and affordable price points, but the owners will need to refine their technique in the kitchen to ensure a successful long-term stint. Chicken Kebab could both literally and figuratively benefit from more seasoning.
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