Kabobs as we often experience them in the U.S. are both awesome and underwhelming. On the one hand, they’re great because they’re a fairly easy to make treat on a stick. Who doesn’t like meat sticks? But at street carts and delis, they often end up drying out and lacking flavor.
Which may help explain why a chef in London wants to give them the upscale treatment. And he’s doing so by serving them for $1,300. ‘Why so expensive?’ you ask. Well, according to Onder Sahan, head chef at Hazev, the kabobs are made using wagyu beef, 25-year-old vinegar, and a mix of other fine ingredients.
Sahan doesn’t believe kabobs should be limited to post-bar consumption, so he’s trying to flip the script. Part of the point is to prove that any food can be elevated to such a level — and we believe him. These kabobs look amazing.
Even better than his culinary wit is Sahan’s humble attitude. He’s not on some high horse because his kabobs are worth $1,300. He actually encourages someone to do a better job and not in an “I’d like to see you try” kind of way, but in a super genuine, and enticing kind of way.
At the end of the day, $1,300 might be absurdly expensive for a kabob, but it’s still no $117,000 tuna. It’s all relative right?
