On the Menu: Love of travel and family traditions are behind Akhis in Pacific Beach

by Regina Elling

Malik Sayad has had a love for food since his earliest childhood, rivaled only by his love of travel.

“Growing up as I kid, I died for watching all the cooking shows, especially the ones with Gordon Ramsey and Anthony Bourdain,” he said.

He has also traveled with his family and solo to destinations such as Italy, Greece, Turkey, Morocco and Egypt.

“Wherever we traveled, our love for food never ended; our focus was always on the food and trying traditional flavors,” Sayad said. “Anything that is part of the culture we want to see what it’s about.”

As an adult, Sayad has channeled his various influences, from cooking shows to travel to family traditions, to create Akhis Authentic Shawarma and Kabab, a grab-and-go restaurant in Pacific Beach that he described as “a Middle Eastern fusion shop with unique flavors and all fresh ingredients.”

In Arabic, Akhis means “my brothers,” he said, explaining how along with his eldest brother, Tony, 47, they cultivated the idea for the eatery.

Malik Sayad and his eldest brother, Tony, came up with the idea for Akhis. (Malik Sayad)

“We grew up traveling the world and cooking with our family. We have taken our Middle Eastern culture and traditions and fused it into a boiling pot of flavors,” he said.

When watching those early cooking shows with his siblings as a child, Sayad said he didn’t lean into the drama but, “I am on top of the details and the little things and want to make sure I have control over my kitchen.”

He was so enamored with Bourdain, that he specifically searched for a hole-in-the-wall adana restaurant while in Turkey three years ago. Adana is a spicy, savory Turkish dish made with charcoal grilled, hand-minced lamb or chicken seasoned with spices and often rolled into a flatbread with grilled vegetables.

“He recommended it, and for some reason my gut went with that. It was the smallest little place you can find, literally a 10-square-foot-place, with zero signs it was a restaurant. The food, however, was great,” he said, adding that he ate an adana wrap while there.

At just 800 square feet, Akhis is designed specifically for those who want a grab-and-go meal, although there are several barstool seats inside for those who prefer to sit and eat.

“There’s a lot of great sit-down restaurants in the area, but not many great grab-and-go places. And many of the food trucks aren’t providing very healthy options,” he said.

Crispy fries can be ordered as an add-in to the Akhis chicken shawarma wrap. (Malik Sayad)

Sayad’s family and their travels are also big influences on his food choices.

“I am the only one in my family born and raised in the U.S. (Most of) the rest were born in Afghanistan. Our family comes from Herat, Afghanistan, a major city bordered by Iran. One of my siblings was born in Pakistan, another in Iran, generations back my dad is from Iraq and my mom is Turkish,” he said.

His family ended up in San Diego through relatives; 29-year-old Sayad was born and raised here.

“I’ve always had a passion for food, for trying new things and creating and tweaking new things at home,” Sayad said. “Many of the recipes are authentic Afghan recipes, but I’ve added my own twist to the way the dishes are made and plated.”

Describing himself as more of a “health food freak” as far as what he eats, “it’s a matter of my religious beliefs, but also a matter of health,” he said. “I never drink or eat pork. We don’t add any processed flavoring or preservatives and never use seed oils, but olive oil and avocado oil only for our French fries and falafel. Our halal is clean and healthy street food — the pure nutrients form the dish.

“This is what I cook at home. There’s nothing on the menu I would not eat or feed my own family, from elders to kids,” he said.

He described Akhis’ best selling menu item as the Akhis Chicken Shawarma Wrap. Made without seed oils, the wrap includes mint yogurt sauce, salata (an Afghan style chopped vegetable salad) and their signature wrap bread.

Shawarma is a popular Middle Eastern street food consisting of thinly sliced meat such as chicken, lamb or beef stacked on a vertical rotisserie and roasted. Thin layers are shaved off as it cooks.

“People go nuts for it. We sell it every single day,” he said.

The chicken shawarma wrap includes healthy, hearty fillings of meat and vegetables. (Malik Sayad)

The Classic Shawarma Wrap is similar. Made with chicken shawarma, the wrap is made without seed oils, with a dairy-free garlic sauce, pickles and their signature wrap bread.

Other wraps include the chicken kebab, classic gyro, beef koobideh and falafel.

Koobideh refers to a juicy, flavorful ground meat kebab from Iran, usually made with lamb or beef, or a combination. The meat is traditionally cooked on flat, wide metal skewers over a charcoal grill.

The wraps can also be purchased as bowls.

“Our bowls are packed with flavor. We use saffron basmati rice and avocado oil, so they don’t feel heavy. Protein choices include chicken shawarma, chicken kebab, falafel, beef koobideh and gyro,” Sayad said.

Bowls come with salad, as well as pita bread, and are topped with Akhis’ signature white sauce, a ranch-based garlic sauce.

Salads come with a choice of the same proteins, with lettuce, tomatoes, onions, cucumbers, olives, feta and pita. Dressings are served on the side.

Several side dishes are available, with the fries having their own section of the menu.

Fries can be purchased with chicken shawarma, falafel or gyro meat on top.

Other sides include pita bread, regular fries, salata, saffron basmati rice, falafels and pita chips with classic hummus.

Diners can choose from two desserts — baklava and Dubai chocolate, both made in house.

“Our Dubai chocolate is trending,” Sayad said. “I’ve always had a sweet tooth and I tried it all over the world.”

Unable to find exactly the Dubai chocolate he was looking for back in the states, however, he developed his own recipe using 100% Belgian chocolate, pistachio cream imported from Italy, kataifi (a type of shredded phyllo dough) and tahini (a condiment made from ground sesame seeds).

“We get compliments on it all the time,” he said.

Mint lemonade, mineral water and soft drinks round out the menu.

Some of the dishes available at Akhis include, in foreground, the chicken shawarma bowl, on the left, a chicken shawarma wrap with fries and the chicken shawarma bowl with fries. (Malik Sayad)

Family platters, which are suited for gathering for family and friends, businesses and events, are also available.

A platter for four includes four proteins, saffron rice, fresh cut pita bread, salata or Greek salad, hummus and six house-made sauces for $59.95. The platter for six adds two more proteins and eight house-made sauces for $89.95, while the platter for eight includes eight proteins and 12 sauces for $119.95.

“The platters can be grouped together to get the amount you need and everyone can have a share,” he said. “It will also save you money.”

Sayad’s family are no strangers to the food industry, having owned a popular doughnut and deli shop in Mira Mesa in the early 2000s. Although he was too young at the time to be involved in the day-to-day running of the business, he often helped out at the shop.

When the business closed a few years later, the family stayed busy with real estate properties, until his brother found the spot for the current eatery.

Sayad is eager for dinners to enjoy the food he’s created, based on family and tradition.

“The idea of serving food half-heartedly makes no sense to me. I always want to make sure when my customers come in, they get the best experience possible,” Sayad said.

Find the recipe for Akhis’ Specialty Garlic (Toum) Sauce at PBMonthly.net.