16 Best Kebabs Restaurants in Los Angeles Eater LA
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Of course, great kebabs aren’t completely limited to the (818) or the Middle East and Caucasus. Thanks to the proliferation of restaurants, butcher shops, and street stands that understand how to grill, skewered meat has never been better in LA., making it tough to narrow this list down to 16 options. As previously noted, other Armenian meat markets also grill notable kebabs, but they require advance notice.
Tigranakert Meat & Deli
There’s a lengthy list of kababs available, all fired to order and served with a mountain of excellent Afghan rice. It’s a lot of meat, but vegetables get plenty of love, and seasoning, at Dunya, too. The mixed vegetarian platter offers heaping portions of sabzi, a hearty, almost-creamed spinach dish with onions and spices; bamia, which are whole okra stewed to a pleasant softness in tomato sauce; and some off-menu cauliflower. With many of the dishes here, you are encouraged to enjoy the restaurant’s sauces with abandon. There’s a homemade garlic yogurt sauce, a more fiery red pepper sauce, and a cilantro-based green sauce that’s even livelier still.
Armenian Lunch Truck
Armenian Lunch Truck serves excellent shawarma, and the action extends to the sidewalk, where cooks tend to an adjacent charcoal grill. Beef lule (ground meat), marinated pork ribs, and iki bir (cubed belly meat) are all notably luscious and smoky. Plates come with rice, Armenian salad, tzatziki (yogurt folded with minced cucumber), spicy tomato sauce, and grilled tomato and jalapeño.
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This inconspicuous restaurant resides on Plaza Ararat’s back end in Unit Z and serves great charcoal-grilled kebabs to customers who eat at tables that wrap around trees. Longtime grill master Vic Sarkisyan is from Yerevan, Armenia’s capital, and has been a consistent presence in a tile-lined kitchen for Armenian-Russian-American owners who took over Hamlet’s Kitchen in 1997. Their pork kebabs are particularly great, especially khrchik, bone-in rib tip chunks that still have cartilage attached. This cut provides a wonderful chew that sheyka (boneless baby pork) can’t match.
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Anna Ivanyan debuted this Armenian market in 2017, naming her business for an ancient city that Armenian king Tigranes the Great established which is now part of Turkey. Everything from the market’s large butcher case is available to grill by the pound over charcoal across the parking lot in Tigranakert’s production kitchen. Start with luscious beef lule, marinated iki bir (pork belly), and beautifully charred marinated sweetbreads, which are a fairly uncommon find. Plates come with rice and plenty of salads and dips to fill the two other compartments in a Styrofoam container.
Vernatoun Restaurant
Some restaurant owners go into the business with an implicit idea of giving their neighbors a deeper view of where they’re from. This was a major inspiration for Basir Ghiasi, who came to New York from Soviet-occupied Afghanistan, and his son, Mohamed, who began plans to open an Afghan restaurant in Brooklyn last year after the Taliban retook control of Kabul.
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Scour their refrigerated case for complementary salads and dips. Aria Butcher Shop also operates down Glenoaks Boulevard in Glendale, but they don’t grill at that location. The Kirakosyan family has parked their vivid truck in front of NoHo’s Royal Fresh Super Market since 2019.
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If you are in the mood for delicacy, there is no better place to start than with a plate of the excellent bolani. These flat triangles of crisply fried dough can be stuffed with potatoes and cilantro, or with a sweet spread of pumpkin, but the most interesting bolani of all contain a layer of scallions and leeks. They are something like Chinese scallion pancakes, although they’re not made the same way at all. Sharing a basket with the bolani will be a portion of yogurt-mint sauce with garlic. It would probably be good on anything in the restaurant, but it has an especially transformative effect on bolani. The elder Mr. Ghiasi contributed recipes he remembers from Afghanistan, and does much of the cooking.
Proshyan serves some of LA’s best pork shawarma and grills kebabs over glowing mesquite charcoal embers. They mold beef and chicken lule (made with ground thigh) around stainless steel and also cook marinated pork shoulder chunks that are notably juicy for such lean meat. Other options include iki bir (marinated pork belly), iki bir skewered with skin-on potatoes, and chicken breast.
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Less common delicacies include Cervena venison ribs, Kurobuta pork, and marinated branzino chunks. Aluminum containers come with grilled tomatoes and peppers. Supplement from a grab-and-go refrigerated case by the entrance, which showcases salads and dips like kidney beans, yogurt cucumber, and several eggplant preparations. This Iranian market has expanded in size and scope since Mory Pourvasei opened the business in 1987.
Salmon and shrimp make an appearance in the kabab section as well. This stretch of Coney Island Avenue is pretty grim, at least for pedestrians, but it’s only about a block away from the far-friendlier Cortelyou Road, so don’t get deterred. Still, it’s hard to imagine anyone, hipster or not, feeling any more at home at Little Flower than at Dunya, which Ghiasi co-owns with his father, Basir.
Offal lovers will appreciate more intense lamb hearts and livers. Plates come with grilled vegetables, potent torshi (pickled vegetables), and either lavash or sangak, a pull-apart whole-wheat flatbread. Vernatoun is a restaurant and banquet hall that’s excelled at cooking Armenian comfort food in the back corner of a Glendale strip mall since 2021.
In 2021, they shifted grilling operations to nearby Aria BBQ. This grab-and-go strip mall restaurant with a steer horn logo offers no seating, but they do grill a la carte kebabs over gas, all available for sale by the skewer. Beef lule, chicken lule, and boneless chicken thighs are satisfying, but flame-red hot wings, drummettes infused with spicy paste, are even more addictive. Scored pork baby back ribs with crispy topside fat also stand out.
Skewers come in lavash wraps or on plates with parsley, chopped white onions, sliced tomato, and enough lavash to form a pillow. Hovik Martirosyan and wife Alvard turned their tiny side street restaurant into a beloved Armenian kebab destination with help from social media savvy son Armen. Mini Kabob has built a national reputation in publications like The New York Times, which included them in “America’s Favorite Restaurants” in 2021. The family displays savvy with open-flame cooking on a workhorse gas grill behind their small counter.
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