Low prices. Good service. Huge portions. Delicious food. What’s not to like? De Afghanan’s chicken kabobs are glorious knobs of tender, spiced white meat. The chapli kabobs are light patties—flavorful, crisp, and lean—like burgers from heaven. Savory beef dumplings, called mantu, are laced with a sour cream sauce, bits of roasted butternut squash, and firm split peas for texture. Vegetarians should dig the simple borani—your choice of squash or eggplant roasted with garlic and dotted with mint. Only our lamb kabob was ordinary—cooked through and bordering on dry. Instead, try the rice dishes (with lamb shank meat). The humble dining room shows character, with its chocolate and tomato red walls, bas-relief portraits, and mural of the mountainous Afghan landscape. This is the fourth De Afghanan; there is one in Berkeley and two in Fremont. Lunch and dinner Tues.–Sun.