In the U.S., the word “kebab” has become mostly synonymous with “skewer,” even though it technically connotes versions originating in the Mediterranean and Middle East. Aba brings a California sensibility to classic Mediterranean fare, including a number of kebabs.

“Our kebabs are special because they are so simple. We use just a few ingredients: parsley, garlic, black pepper and onion,” says CJ Jacobson, chef-partner at Aba. Indeed, the restaurant prioritizes fresh, high-quality ingredients and prepares them with a light touch, allowing the food’s intrinsic properties to shine unburdened.

The chicken kefta features ground chicken, lemon and tzatziki, while the grilled chicken kebab is seasoned with zhoug and complemented by sweet peppers and a yogurt marinade. Aba also serves a seafood variation (grilled salmon) and vegetarian option (grilled cauliflower with Medjool dates, red onion, turmeric and tzatziki).

But in terms of global flair, the Lamb & Beef Kefta takes the prize, although it’s simple from an ingredient standpoint, seasoned only with lemon and olive oil and served with tzatziki. “We let the meat speak for its flavorful—and juicy—self,” Jacobson says.