Meet the Man Behind the Grill: Mohammed Alshara

If you have ever walked into Babylon Kabob and been hit by the unmistakable aroma of meat sizzling over real charcoal, you have already experienced the work of Mohammed Alshara. He is the head chef, the founder, and the heart and soul of everything we do.

But Mohammed is not just a chef. He is a father, a community pillar, and a man who spent over 25 years waiting for the right moment to share his gift with the world again.

30 Years on the Grill

Mohammed's relationship with food started long before Babylon Kabob. Growing up in Iraq, food was never just sustenance - it was how families bonded, how communities came together, and how love was expressed. Mohammed learned to cook from his own family, absorbing the techniques and flavors that define authentic Iraqi cuisine.

Over the decades, he refined his craft. He learned exactly how to manage a charcoal fire - where to place the coals for different heat zones, how to read the smoke, when to turn each skewer for that perfect balance of char and tenderness. This is not something you learn from a cookbook. It comes from thousands of hours standing over a grill, developing an instinct that no recipe can teach.

The Baghdad Restaurant and the Long Pause

Years ago, Mohammed took a chance and opened The Baghdad Restaurant in Dearborn, Michigan. It was everything he had dreamed of - a place where he could share authentic Iraqi food with the community. Customers loved it. The kabobs were legendary.

But a partnership falling out forced the restaurant to close. For many people, that would have been the end. For Mohammed, it was just a pause. The dream never died - it lived on in the meals he cooked for his family at home, in the stories he told his sons about what great food could do for a community.

A Family Effort

When Mohammed's four sons decided to bring his dream back to life, Mohammed did not hesitate. At an age when many people are thinking about slowing down, he stepped right back up to the charcoal grill - the place he was always meant to be.

Today at Babylon Kabob, you will find Mohammed at the grill during every service. His wife Dhamya and youngest son Haidar work alongside him. It is a true family operation, and Mohammed would not have it any other way.

More Than a Chef

What many customers do not know is that Mohammed's generosity extends far beyond the restaurant. Every year, he cooks and donates thousands of kabobs to local mosques in Dearborn, feeding hundreds of families during Ramadan and community events. He does this not for recognition, but because he believes food is meant to be shared.

That same spirit is what you feel when you walk into Babylon Kabob. It is not just a restaurant - it is Mohammed's way of sharing his passion, his heritage, and his love with every person who walks through the door.

What Makes His Kabobs Different

Customers often ask what makes Babylon Kabob's food taste so different from other restaurants. The answer is simple: Mohammed.

He insists on fresh, never frozen Zabiha halal meat. He hand-seasons every batch with spice blends he has been perfecting for three decades. He cooks everything over real charcoal - never gas - because he knows the difference it makes in flavor and texture.

And he cares. Every plate that leaves the kitchen passes his standard. If it is not right, it does not go out. That is the kind of quality control you only get when the owner is also the chef, and the chef has spent a lifetime mastering his craft.

Come Meet Mohammed

Next time you visit Babylon Kabob at 3100 N Lilley Road in Canton, Michigan, take a moment to look toward the kitchen. You will likely see Mohammed - focused, steady, doing what he loves. And when you take that first bite of a perfectly charcoal-grilled kabob, you will taste not just great food, but 30 years of passion, patience, and pride.

That is the man behind the grill. And that is what makes Babylon Kabob special.