(Gerry Furth-Sides) When infamous celebrity chef, Gordon Ramsey took on the menu for Zayna Flaming Grill in Redondo Beach, he balanced and refined the seasonings of the Greek-Lebanese family recipes. Owner Raid Younis followed his instructions from then on. Chef Ramsey would be pleased with the results: consistently the best Mediterranean dishes from starters to desserts.
First up is the garlic spread “flower,” as delicate and light as it looks. Absent is even a hint of garlicy aftertaste. India traders first brought garlic to the middle east around 3000 BC as a medicinal plant. Babylonian and Assyrian empires embraced it both as a medicinal and then as a culinary find. It spread it across neighboring civilizations with dishes so pleasing the treasured recipes are still used today.
It’s hard to not finish off an entire plate of Red bell pepper hummus, baba ghanouj, Hummus and moutabal dips ($13) on warm with pita bread as an entire meal. Moutabal combines roasted eggplant with tahini, olive oil, and garlic , lemon juice, peppers and parsley with spritely touch of mint. Eggplant also stars in baba ganoush, supported with chopped tomatoes, pomegranate molasses and plenty of herbs.
Red pepper hummus ($8.50 on its own) adds just the right notes of spiciness. The family recipe lists chickpeas, garlic, lemon juice, tahini, olive oil and roasted red peppers.
Zayna Flaming Grill‘s delicate, fragrant rice is substantial enough to enjoy on its own or complement each and every dish. It is topped with the “secret” 7-ingredient signature seasoning.
A sunburst of Flaming Shrimp ($13.50) centers around large sautéed shrimp with garlic, chili, lemon juice, parsley and Zayna’s signature romesco sauce as a base. It, like many of the lighter protein dishes, is sprinkled with the seven-spice Mediterranean seasoning. While congenial owner Younis was happy to share the ingredients of his dishes, his staple kitchen seasoning remains a secret.
Lebanese and Greek cuisine have much in common even when the names of dishes are different. Kabobs, called shawarma in Lebanese are known as gyros in Greek. Vegetables used as the base ingredients are also shared. Mutabal, a staple in every Syrian, Lebanese and Armenian kitchen, may be similar to baba ganoush because it starts with fire-roasted eggplant, but it does not include the tahini.
Zayna’s popular Shrimp Kabob ($21) featuring plump shrimp with bell pepper and onion is served with grilled pita and rice. The signature, sophisticated red pepper-based Romesco sauce is served on the side.
Chicken Kabob Plates feature fire-grilled marinated chicken, bell peppers, onions, grilled pita and lemon herb rice ($18). The char on the chicken and on the peppers make it standout, and one of the most popular dishes at Zayna’s Flaming Grill.
Lamb Meatball Gyro Plate ($23.95) holds five 5 hot, signature-seasoned lamb meatballs, rice and warm pita bread. Also on the plate: beautifully contrasting cool, classic Greek tzaziki (cucumber, yogurt and dill) sauce and the signature Zayna Fattouch salad. The salad (on its own, $11.50) is packed with Romaine, tomato, cucumber, green and red onions, parsley, bell peppers, mint, sumac, pita chips, topped with a balsamic house dressing.
The Chicken Shawarma Sandwich Plate ($11) is a feast of Marinated chicken, hummus, garlic, pickles and tomatoes. Hand-cut, flash-fried potatoes with skins are tender in the middle and crispy on the outside.
We found that any dish or combination of dishes at Zayna Flaming Grill makes for a perfect meal, solo or for sharing. The beach air, buzz of conversation and open-kitchen cooking adds to the upbeat energy. Dedicated owner-proprietor, Raid, is always on hand to greet customers and oversee service. Proof of Zayna Flaming Grill‘s success after the Gordon Ramsey “recipe makeover” is in watching Raid’s customers greet him effusively all during service for dine-in or pick-up, as delivery packages pile up on the counter for drivers.
Zayna Flaming Grill, 1310 S Pacific Coast Hwy, Redondo Beach, CA 90277, (310) 540-0777, www.zaynaFlamingGrill.com
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 
