This looks like the beef shish kebab plate from Pita House in Battle Ground: grilled cubes of beef on a skewer, with a mound of rice topped with toasted vermicelli, and a chopped salad of cucumber, tomato, red onion and parsley dressed with lemon. Beef shish kebab in Middle Eastern kitchens is usually cubed sirloin or tenderloin, marinated for hours in olive oil, lemon, garlic and spices, then cooked hot so the outside browns and the inside stays juicy. The char lines on the meat in the photo suggest that kind of high heat. The salad is the classic Levantine chopped salad, which is bright and sharp enough to cut through the grilled fat. Did the beef come out tender, or was it a bit chewy?
