Written in collaboration with ChatGPT.
A cheerful checkerboard pattern in two shades of green welcomes guests into Kabobske at 2904 Short Vine St. in Corryville. The bright interior suits a restaurant built around fresh vegetables, colorful salads and Lebanese-inspired food.
Parking was easy enough during our late Friday-afternoon visit; we found a space on the street directly in front of the restaurant. The sign above the door reads, “Mediterranean. Simple.” The description suits the casual approach, although the flavors are anything but plain.
Owner and executive chef Andy Hajjar was standing behind the counter when we arrived. He greeted us warmly and offered helpful suggestions as we considered what to order. A native of Zahle, Lebanon, Hajjar came to the United States and eventually opened Andy’s Deli in Walnut Hills, followed by Andy’s Mediterranean Grille. Kabobske grew from his desire to offer his family’s traditional recipes in a casual, affordable setting.
Guests order at the counter from the menu board overhead. A few additional photographs and a numbering system would make the wide selection even easier to explore.
We chose the chicken kebabs, which were prepared fresh and served over moist, well-seasoned rice. The chicken was tender, generously portioned and seasoned without overpowering its natural flavor.
A separate salad plate held an inviting assortment of crisp vegetables, including lettuce, cucumber, tomato and red onion. Fresh herbs and banana peppers added more color and flavor, while a light lemon-and-olive-oil dressing brightened the mixture. Crunchy, seasoned pita chips were perfect for scooping up some of the best hummus we have tasted. Flavorful ingredients folded into the hummus gave it a pleasantly substantial texture.
Together, the two plates offered an appealing contrast. The warm chicken and rice made up the heart of the meal, while the cool vegetables, lively dressing and crisp pita chips kept each bite interesting.
As we enjoyed the salad and hummus while waiting for the kebabs, Hajjar stopped at our table with a freshly prepared falafel for us to sample, along with a serving of avocado hummus. The falafel had a crisp exterior and a tender, well-seasoned center. The avocado hummus was creamy and fresh, with the avocado adding richness without obscuring the familiar flavors of chickpeas and tahini.
The unexpected samples added a personal touch to Hajjar’s already generous hospitality.
Kabobske’s inventive hummus varieties have earned public recognition. The restaurant has received consecutive Best of Taste honors at Taste of Cincinnati, including a silver award for its avocado hummus in 2024. Its street corn hummus earned silver in 2025, followed by a bronze award in 2026 for Grippo’s BBQ-style inspired hummus with pita chips. Hajjar told us Kabobske has collected six Taste of Cincinnati awards over four years.
Writing on the wall celebrates another house specialty: “Nothing beats a falafel with hummus, vegetables, and tahini sauce.” It goes on to explain that falafel has inspired a new way of life and thought called “Falafophy.” The playfulness fits both the room and its owner.
Hajjar remains busy overseeing the restaurant, catering service and Kabobske food truck. He mentioned that he is currently looking for additional employees to work across the three parts of the business.
Kabobske combines attentive hospitality with food prepared carefully and served without unnecessary fuss. The chicken kebabs, salad, falafel and two varieties of hummus gave us ample reason to return. Next time, we plan to try the gyros.
