THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Learn Kurdish open-fire grilling in a two-hour, hands-on session in NE Washington. Master Adana and lamb sis kebabs, sauces like tzatziki and ezme, and finish with baklava and tea.
Learn Kurdish open-fire grilling in a two-hour, hands-on session in NE Washington. Master Adana and lamb sis kebabs, sauces like tzatziki and ezme, and finish with baklava and tea.
The charcoal hisses as the chef shapes meat onto skewers, smoke curling like a question into the narrow NE Washington sky. You stand at 448 20th Street NE with a small group, hands ready to form Adana and lamb sis while the grill pushes heat forward and the air fills with sumac, isot and warm bread.
Verified experiences and guided adventures in the surrounding area.
Operated by Fikri · Washington, DC
The charcoal hisses as the chef shapes meat onto skewers, smoke curling like a question into the narrow NE Washington sky. You stand at 448 20th Street NE with a small group, hands ready to form Adana and lamb sis while the grill pushes heat forward and the air fills with sumac, isot and warm bread.
This class pairs technique with context: grilled kebabs are an ancient practice, visible in Byzantine-era depictions and referenced in Homeric texts, and the chef links those traditions to Kurdish spice blends and hospitality. Washington, D.C. sits on the Atlantic Coastal Plain where river trade helped bring ingredients and culinary ideas from across the Mediterranean; the city’s food corridors make this a natural place to test those cross-cultural recipes.
The lesson covers open-charcoal management without lighter fluid, marinating for tenderness, skewer selection, and timing for chicken wings versus ground kebab. You’ll also assemble tzatziki, Antep ezme, onion and sumac salad, and finish with baklava and tea — the meal as both payoff and classroom.
Practical pointers: arrive hungry and on time for the two-hour session, wear closed-toe shoes, and expect hands-on work with hot coals. Public transit serves the neighborhood and the class accepts mobile or printed tickets; cancel at least 24 hours ahead for a refund. Whether you want to reproduce these kebabs at home or simply learn through doing, the experience pairs tangible technique with cultural storytelling and the elemental satisfaction of fire-to-plate cooking.
easy.
2 hours.
Low physical demand — participants should be able to stand and work at a grill bench for portions of the session.
Meet at the entrance of the building at 448 20th Street NE, Washington, DC 20002 — the grilling demonstrations take place at that location.
Yes — participants prepare, grill and then share the meal, including kebabs, sides and dessert during the two-hour experience.
Infants and small children can be accommodated in a stroller or pram, but spaces are limited and only one ticket per booking is allowed; check with the host about age suitability.
For a full refund you must cancel at least 24 hours before the scheduled start time; cancellations within 24 hours are not refundable.
Kebab-style grilling has roots seen in Byzantine art and classical texts; the chef connects those millennia-old methods to Kurdish culinary traditions.
The class emphasizes natural charcoal use without lighter fluid; participants are encouraged to minimize food waste and learn efficient portioning.
Fikri operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
The charcoal hisses as the chef shapes meat onto skewers, smoke curling like a question into the narrow NE Washington sky. You stand at 448 20th Street NE with a small group, hands ready to form Adana and lamb sis while the grill pushes heat forward and the air fills with sumac, isot and warm bread.
The charcoal hisses as the chef shapes meat onto skewers, smoke curling like a question into the narrow NE Washington sky. You stand at 448 20th Street NE with a small group, hands ready to form Adana and lamb sis while the grill pushes heat forward and the air fills with sumac, isot and warm bread.
This class pairs technique with context: grilled kebabs are an ancient practice, visible in Byzantine-era depictions and referenced in Homeric texts, and the chef links those traditions to Kurdish spice blends and hospitality. Washington, D.C. sits on the Atlantic Coastal Plain where river trade helped bring ingredients and culinary ideas from across the Mediterranean; the city’s food corridors make this a natural place to test those cross-cultural recipes.
The lesson covers open-charcoal management without lighter fluid, marinating for tenderness, skewer selection, and timing for chicken wings versus ground kebab. You’ll also assemble tzatziki, Antep ezme, onion and sumac salad, and finish with baklava and tea — the meal as both payoff and classroom.
Practical pointers: arrive hungry and on time for the two-hour session, wear closed-toe shoes, and expect hands-on work with hot coals. Public transit serves the neighborhood and the class accepts mobile or printed tickets; cancel at least 24 hours ahead for a refund. Whether you want to reproduce these kebabs at home or simply learn through doing, the experience pairs tangible technique with cultural storytelling and the elemental satisfaction of fire-to-plate cooking.