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Lump mesquite charcoal bags are piled up behind a kitchen window, giving customers a small taste of their process. Luscious lule (ground meat) skewers center on either beef chuck roll or chicken thigh, which get seasoned with onions and spices and beautifully express charcoal smoke. Pork baby back pork ribs sport nice sears that don’t actually lock in juices, as the myth states, but clearly still help boost eating enjoyment.
Meat Guys
Biriyani rice (pulao) prepared with lamb shank and mild spices. The bolani, which are flat, chewy pockets of fried dough filled with a thin layer of potato, mashed pumpkin, or scallions, are also first-rate. The borani banjan, or Afghan-style fried eggplant, is also great. You’ll want to start with a platter of Dunya’s very good mantu, six plump, steamed Afghan dumplings bursting with seasoned ground beef, onion, and cilantro.
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Stepson Salimit Soheil became the managing partner 10 years ago and greatly expanded prepared food offerings, including charcoal-grilled kebabs on weekends in the back parking lot. He marinates skewers in a proprietary marinade that includes olive oil, fresh and powdered garlic, onions, bell peppers, and saffron. These flavors and the charcoal smoke infuse wonderful flavor in koobideh (ground beef or chicken), salmon, chicken thighs, and Cornish game hen.
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A printed menu lists proteins they can cook in an open-mouthed, stainless steel gas grill, but it’s just as easy to pull from display cases. The left case touts raw cuts like whole chicken, beef ribeye, and lamb leg. The right case holds marinated meats like pork baby back ribs, spicy chicken thighs, and lamb lule.
Dvin Meat Market
Options include ikra, spicy, smoky eggplant dip; and sweet, creamy shredded beet salad sprinkled with crushed walnuts. Both come in multiple iterations of kebab—ground for long, slender kofta, or sliced into juicy cubes, then skewered and charred on the grill—as well as in korma, a tomato-based stew of Indian origin, redolent of ginger and garlic. Considering LA has such large populations from countries with kebab-rich traditions like Armenia and Iran, it’s natural that skewered meats are a strength across LA County. Prominent pockets in Glendale, North Hollywood, Sunland and the western San Fernando Valley are particularly strong.
Berezka Market &Kitchen
Sarkisyan limits seasoning to salt, pepper, paprika, and onion so the meat still shines. Beef lule and chicken lule (a blend of thigh and breast meat) resemble juicy accordions. Bigger ticket items include succulent lamb chops and big rectangular sturgeon chunks with fatty skin. Emin Davoudi-Chigani runs Foothill Market & Deli in a Sunland strip mall and spun off the butcher shop as Meat Guys in early 2021.
One of Brooklyn’s only Afghan restaurants is slinging lots of kabab In Kensington
Highlights include juicy beef and chicken lule skewers and chicken thigh served atop fluffy rice with creamy red pepper dusted hummus, blistered tomato and jalapeño, onion, and parsley. Complimentary sides include silky eggplant caviar crafted with smoky roasted eggplant and bell peppers. He first showcased the family’s culinary traditions at Aria Meat Market in Burbank, which dates to 2013. This butcher shop used to grill kebabs, and not just sell raw proteins.
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.
Salads and Soups
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.
Simon and Angelia Grigoryan recently expanded this Glendale institution, which dates to 1998, adding an exhibition kitchen with a smoldering charcoal grill and fridge featuring five tiers of grill-ready skewers. Highlights include beef lule kebabs flecked with melted mozzarella and jalapeño, baby pork rib tips, and boneless country-style baby pork ribs. Plates come with fire-roasted tomato and mild Anaheim chile, lavash, raw onions and parsley, fluffy basmati rice or sliced oven-baked potatoes and a choice of two sides. Spinach yogurt salad and Armenian salad both lend welcome brightness. Proshyan is a street in Yerevan with a historic reputation for barbecued meat. This nighttime stand in North Hollywood occupies a doublewide red pop-up tent on the sidewalk in front of El Super market and hangs a small Armenian flag by their spit.
Our special ingredients and cooking style is unique than other South Asian restaurant. We believe in tasty food which bring you back again and again. Biriyani Kabob House is proud is a family restaurant which give you home made style food experience. Our top quality food made by our top chef with our own recipe. Other entree-sized offerings include more chicken, several lamb dishes (a stew, a shank, some chops), and a couple of steaks.
Kebab plates come with rice, grilled tomato and pepper, and a potent red pepper sauce folded with onions, paprika and parsley. Sam Dumanyan is from a small town called Jrvezh located east of Yerevan in Armenia. He had a restaurant there and after he moved to Los Angeles, opened his eponymous restaurant in Van Nuys in 2021. Sam’s Kebab touts waterfall and blue-sky photo murals and specializes in skewers that he plucks from an enticing display case by the register and grills over charcoal either out back or in front. Before the pandemic, Art’s Bakery was best known for ponchiks, fluffy Armenian donuts with fillings like fruit and custard.
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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.
Saghar Fanisalek hails from Shiraz and brings modern touches to Iranian cuisine at her sleek Westwood restaurant. She and Taste of Tehran even appeared on Top Chef Season 13. Cornish hen is also notable, marinated in yogurt, saffron, onion, particularly good with zereshk polo (barberry rice). Trout might not technically qualify as a kebab, but this flaky butterflied white fish is marinated with garlic, yogurt, and saffron and sports crispy, savory skin, and is worth ordering.
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