OMAHA KEBABS

Hoppen Hierarchy:

★★★★

Armenian cuisine and kebabs

Perfect For: Casual Dining; Lunch; Takeout

Standout Dishes: Lamp Chops; Appetizer Platter; Pork Belly Kebabs; Chicken Kebabs

If you asked most Omahans to find Armenia on a map, I’m willing to be they’d have a very tough time doing so. But if you asked them to define Armenian cuisine after eating at Omaha Kebabs, they’d have no problem: some of the most juicy, flavorful proteins paired with distinctive, delicious sauces that make each bite its own adventure.

That’s the food that chef Arthur Lalikian grew up on, and after opening Omaha Kebabs in 2021, he’s proud to bring a piece of his heritage to Omaha.

When compared to other Mediterranean cuisines, Armenian food (it’s located in Asia, next to Turkey and Iran, by the way) features larger chunks of meat seasoned simply, sometimes only with salt and pepper. The meats are grilled on skewers on very high heat over an open flame, giving them wonderful char and smoky flavor.

The stars of the menu are—as one might guess—the kebabs. The way Omaha Kebabs gives each individual protein its own distinct flavor profile and texture is impressive. Even the two cuts that come from the same animal—beef and pork—are wildly different.

The menu also features a gyro and a kebab burger, but most guests stick with kebabs. They’re served with a heaping portion of buttery, nutty basmati rice and a house salad with a tangy if subtle dressing.

The varied flavors of the meats and Omaha Kebabs’ five condiments allow each bite to be a completely distinct experience than the last… but we’ll get to those in a minute. First, the proteins, listed here in order of my personal rankings:

Lamb Chops: served on the bone, these chops are rich and robust with a delicate finishing touch. They’re particularly delightful with the cucumber dip. These are steakhouse quality chops and are better than some I’ve had at renowned Omaha institutions.
Pork Belly Kebabs: Pork belly is a naturally fatty cut of meat, and all too often at restaurants it’s not treated properly, leaving it chewy and full of gristle. But Omaha Kebabs’ cooking process renders the fat brilliantly, leaving its pork chunks tender and with a punch of salty, hearty flavor. This is bacon on steroids.
Chicken Kebab: You’ll struggle to find much juicier chicken in Omaha, and the grill adds nice charring. The marinade adds a subtle sweetness.

Ground Beef Kebab: Like an elongated cheeseburger, but seasoned masterfully. The salt levels on these meats tubes are perfect, and they exude a rich, meaty flavor.
Shrimp Kebab: Available on Fridays and Saturdays during Lent, this dish nicely pairs the natural sweetness of plump, juicy shrimp with the smoky flavor of the grill.
Beef Loin Kebab: Tender and with a strong beefy flavor, it’s a more buttery and less intensely beefy version of the Ground Beef Kebab.
Pork Loin Kebab: Dry and relatively bland, especially when compared to its other counterparts, this was the only meat that didn’t have me rushing back for more.

It’s not all meat skewers and rice at Omaha Kebabs, as the Gyro Wrap is one of the best gyros in Omaha. The meat, a combination of lamb and beef, is tender enough to cut with plastic utensils, and it’s very well seasoned. The pita is warm and toasted, but two differences help set this gyro apart. First are the marinated onions, which add nice crisp and acidity. But the really kicker is the creamy cucumber dip, which is reminiscent of tzatziki but with less dill.

Great as the meat is, what makes Omaha Kebabs truly special is its ability to pair its proteins with unique condiments and side dishes. You can order any of the five as a side, but the pro move is to get the Appetizer Platter, which serves you them all with a small mountain of pillowy, toasted pita bread.

Hummus: This dip is creamy and bursting with umami, one of the best versions of it you’ll find in Omaha.
Cucumber Dip: Imagine a thicker, more robust tzatziki sauce. Dill and garlic are at the forefront of this condiment.
Tabule: Tangy and herbaceous, this mixture of herbs, tomatoes, and olive oil is fragrant and refreshing.
Eggplant Dip: Similar in texture and flavor to the hummus, but with an underlying smoky flavor and a touch more salt.
Beet Salad: Sweet, tender stands of beet are balanced by garlic and tangy sour cream.

When mixed with rice or meat, all five have powerful flavors and textures that change the personality of the bite. Testing different combinations is like taking individual flavor adventures.

As you’ll find is a running theme at Omaha Kebabs, the Falafel are of the highest quality. The chickpeas are ground finely to give them a smoother texture, then deep fried for a crispy exterior. Savory and nutty with a hit of garlic, these crunchy orbs are among Omaha’s finest.

One of the most amazing things about Omaha Kebabs is how clean and healthy you feel. Normally ingesting copious amounts of rice and meat (the portion sizes are quite generous) might leave one feeling weighed down and sluggish, but the freshness of the ingredients and the cooking method keep each meal light and uplifting. Even cuts like pork belly and ground beef that are traditionally fatty don’t put a damper on your productivity.

And if you want to go even lighter, Omaha Kebabs Greek and Caesar salads, each of which can be accompanied with a healthy portion of that lean, juicy chicken.

Armenian food shares some influences with Mediterranean, Lebanese, Greek, and Turkish cuisines, but one visit to Omaha Kebabs shows you that this is a dining style completely its own. The kebabs are all delicious in their own right, but they share the traits of being rich, juicy, and flavorful with wonderful grill marks. They, combined with the various dips and condiments, make Omaha Kebabs a wonderful restaurant that allows diners to experience something they won’t find anywhere else in the city.