16 Best Kebabs Restaurants in Los Angeles Eater LA
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These flavors and the charcoal smoke infuse wonderful flavor in koobideh (ground beef or chicken), salmon, chicken thighs, and Cornish game hen. 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. Sam Dumanyan is from a small town called Jrvezh located east of Yerevan in Armenia.
Lavash Plates
Emin Davoudi-Chigani runs Foothill Market & Deli in a Sunland strip mall and spun off the butcher shop as Meat Guys in early 2021. 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.
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Rolled in Lavash Bread & Grilled to a Crisp, Served with Pilaf & Salad. Served with pilaf, salad and bread (soup or bulgur substituted upon request when available) $3.00 charge for sharing splitting or extra plate.
Family Meals
Options include ikra, spicy, smoky eggplant dip; and sweet, creamy shredded beet salad sprinkled with crushed walnuts. 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. Of course, great kebabs aren’t completely limited to the (818) or the Middle East and Caucasus. As previously noted, other Armenian meat markets also grill notable kebabs, but they require advance notice. House of Kebab, family owned and operated since 1982, serves a variety of fresh, healthy mediterranean-style dishes with a unique blend of herbs and spices.
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Spicy Plates
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.
Vegetarian Plates
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. 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.
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. Skewers come in lavash wraps or on plates with parsley, chopped white onions, sliced tomato, and enough lavash to form a pillow. 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. Lump mesquite charcoal bags are piled up behind a kitchen window, giving customers a small taste of their process.
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. 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. Proshyan serves some of LA’s best pork shawarma and grills kebabs over glowing mesquite charcoal embers.
Armenian Lunch Truck
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. 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.
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. Kebab plates come with rice, grilled tomato and pepper, and a potent red pepper sauce folded with onions, paprika and parsley. Before the pandemic, Art’s Bakery was best known for ponchiks, fluffy Armenian donuts with fillings like fruit and custard. Highlights include beef lule kebabs flecked with melted mozzarella and jalapeño, baby pork rib tips, and boneless country-style baby pork ribs.
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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. 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. Bigger ticket items include succulent lamb chops and big rectangular sturgeon chunks with fatty skin.
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. 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.
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. 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.
The Kirakosyan family has parked their vivid truck in front of NoHo’s Royal Fresh Super Market since 2019. Red, blue, and orange stripes match the Armenian flag. The meaty menu delivers a devastating one-two punch. Armenian Lunch Truck serves excellent shawarma, and the action extends to the sidewalk, where cooks tend to an adjacent charcoal grill.
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