Tak Grill Fresh Mediterranean Food grills kabobs, gyros, and falafel to order at 8680 Navajo Rd, Suite 111, in San Diego's San Carlos neighborhood, 92119, operating a counter-service kitchen that has held a 97-out-of-100 health department score. Owner Hossein Ebrahimi runs the kitchen with a Persian and Mediterranean focus, building chicken kabob plates, filet beef kebab plates, chicken shawarma wraps, gyro sandwiches, and falafel plates around basmati rice, house-chopped salad, warm pita, and scratch-made sauces including tzatziki, garlic, and hummus. The chicken kabob plate is the menu's top seller, arriving with grilled skewers over rice alongside a pita basket and a garlic sauce that regulars cite as the kitchen's defining condiment. The Navajo Road location sits within the San Carlos commercial strip near Mountain Mike's Pizza, and the two counter-service kitchens share a retail node that serves as San Carlos's primary quick-lunch corridor between Lake Murray Blvd and Cowles Mountain trailhead. Gyro specials, chicken shawarma specials, and falafel specials run at reduced price points for lunch, and the catering menu scales pans of rice, salad, and pita alongside protein trays for office and event orders. The apple walnut salad adds a lighter option to a menu otherwise anchored by grilled meats, and the housemade hummus—served as both a plate and a side—gets its own repeat-order following among San Carlos regulars. Baklava closes out the dessert section and has become a standalone draw, with customers ordering it as an add-on to every plate or picking up trays for home entertaining. The dining room offers limited indoor seating with outdoor tables, and the free parking lot accommodates the lunch rush from nearby offices and the post-hike crowd descending from Cowles Mountain. That trailhead traffic flows down Navajo Road past Tak Grill, and hikers returning from Barker Way Trailhead provide a steady stream of midday customers who want a fast, protein-heavy meal without a full-service wait. Ground beef kebab, a mix-meat sandwich option, and a Greek salad with feta round out a Mediterranean menu that competes for San Diego's east-side lunch traffic against the taco shops and Asian kitchens that dominate most of the surrounding commercial corridors.