Royal flavor connection

It was a hot Saturday afternoon in Downtown Burbank. I could have been sitting in my air-conditioned living room, ice-cold diet root beer in hand watching the Yankees make another pitching change.

Instead, my cousin Ron and I were trying desperately to make par on the back nine. Our score cards always determine who buys dinner, which, in our case, really comes down to which one of us admits taking the most mulligans.

We really had no plans on where to eat. We parked the car and started walking down San Fernando Boulevard from the mall. We stopped at Royal Chicken because it was not crowded, we were starving, and I saw gyros on the menu posted outside. I was sold. Ron agreed.

Royal Chicken in Burbank has a comfortable, clean interior that really makes you want to stop and eat.

Wood-paneled walls, tiled floor and comfortable booths welcome even the subpar golfer on a warm evening. The gentleman behind the counter was courteous and patient as we studied the menu.

We accepted his suggestions, placed our orders, picked up our drinks and sat down.

After a short wait, a waitress brought our entrees.

My dinner consisted of strips of marinated and grilled lamb on a large bed of their rice pilaf (actually it is just plain white rice). Fresh hummus and pickled turnips were my side dishes. With a stack of warm, fresh baked pita bread and a small cup of sweet tahini sauce (made of ground sesame seeds), I was more than content to build my own gyros.

The thin slices of lamb were perfectly seasoned and tender. What really stood out was the hummus. It was fresh with a wonderful texture and bold flavors.

Ron dug into a plate of marinated and grilled chicken shish kebabs over a bed of the rice pilaf, also accompanied by the bright pink pickled turnips.

The turnips had a sweet and sour flavor with a crisp bite. I was surprised at how much we both enjoyed them.

The menu at Royal Chicken is limited, but I found there was something for every taste. You have your choice of beef or chicken shish kebabs; chicken, beef, pork or lamb shwarma, green salads, a veggie plate that looks and tastes like falafel or deep fried garbanzo and fava beans mixed with mild spices, and even a hamburger with French fries.

The rice pilaf was a little disappointing. I prefer side dishes like the mutabbal (babaganush), a puree of eggplant, tahini, olive oil, lemon and garlic; the tabouleh, which is made of bulgar wheat mixed with tomatoes, onions and olive oil; or even the jajekh, made of yogurt, olive oil and spices.

If you are not sure what to order, ask for suggestions. All of the plate entrees come with warm pita bread and two side dishes. The portions are generous, the booths comfortable and the food priced just right for lunch or dinner.

After a long afternoon chasing a golf ball in the hot sun, Ron and I agreed the best part of playing golf is the dinner afterward.