16 Best Kebabs Restaurants in Los Angeles | Eater LA
"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. 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. Boneless chicken thighs are also strong. Bigger ticket items include succulent lamb chops and big rectangular sturgeon chunks with fatty skin. Plates come with white rice or fried potato slabs."
