Categories
Restaurants Video

LA’s Smallest Kabob Shop Is Serving Up This Epic Kabob Burrito

Ever had Armenian food? If you haven’t, this on-the-go, epic kabob burrito is a unique way to try it out.

Mini Kabob, an Armenian grill infused with some Egyptian flair, is already a well-known Los Angeles staple, and has been slinging kabobs for 28 years. They call themselves the smallest kabob restaurant in LA, but are serving up some big flavor with this portable way to try out Armenian food.

The kabob burrito, also known as the Ali Baba burrito, is a dope celebration of Armenian cuisine wrapped up inside of lavash bread. Everything from the juicy flame-roasted chicken to the fresh tabouleh and zesty hummus contributes to a unique experience perfect for any Californian (or visitor to the LA area) interested in sampling a variety of Armenian fare in one meal.

The joint is owned by the family of Armen Martirosyan, who has an obsession and love for burritos that can clearly be seen in his famous Instagram account, Nation’s Best Burritos. He actually described his kabob burrito to us in an episode of our podcast, the Katchup. Armen made the burrito as a tribute to both his Armenian roots and his love for burritos, and it shows when you take a look at detail put into the construction of this bad boy.

As a huge fan of cool fusion burritos like this and an even bigger fan of tabouleh, I’m definitely going to be at Mini Kabob soon to try this out for myself.

Categories
Hit-Or-Miss

The World’s Most Expensive Kebab Costs $1,315

Some things are better off eaten drunk, but one man has set out to dispel the status quo with his $1,315 kebab.

You’re going to hate yourself for devouring this delectable kebab inebriated. Hazev restaurant in Canary Wharf, London, boasts the world’s most expensive kebab at 925 pounds ($1,315).

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According to the Daily Mail, the head chef of Hazev, Onder Sahan, challenges anyone in the world to make a better kebab and offers over 1,000 pounds ($1,400) as a prize.

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Sahan dubbed his speciality kebab the “Royal Kebab” and claims to use expensive, high-quality meat, vegetables and olive oil. The dish also uses 25-year-old aged Italian vinegar, which costs 185 pounds ($263) per bottle. He was determined to prove that kebabs weren’t just appropriate as a late night “drunchies” snack for intoxicated people. Sahan stated in a video of him preparing his famous dish:

“We try to change the kebab image and then we show people if you have good taste and then you can make it whatever way you like it.”

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Among the ingredients in his dish are fine Japanese Wagyu beef, fresh morel mushrooms, milk-fed lamb and goat minced into traditional kofta. Ingredients used to enhance its flavor include French Chaumes cheese with courgette flowers, Turkish basil, Jerusalem artichokes and La Vallee des Baux olive oil. Chef Sahan is proud of his culinary masterpiece, but also hopes someone will create a kebab just as worthy. He said:

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“I’m really very very happy if someone do it and I’m very interested. I’m waiting if someone makes it better than this and I’m happy to pay more than 1,000.”

Sahan won first place in his country’s best kebab chef contest. His dish was in honor of the fourth British Kebab Awards that occurred earlier this month.

Written by Editorial Staff, NextShark

Categories
Features

Persian Food Explained: 5 Dishes You Should Know

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Iran has just broken bread with the US for the first time since the Revolution of 1979, so it’s about time to learn what the hell that broken Persian bread tastes like. But before you start worrying about etiquette or customs or language (which you can learn via a podcast from that nice woman holding the food), it’s way more delicious to just learn about what’s on the plate. So here are the 5 dishes that every Persian knows and loves, so you can learn them, and make Persians want to know and love you.

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Fesenjoon

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Translation: None
Ingredients: Stewed pomegranate puree, ground walnuts, chopped onions, chunks of poultry or balls of ground meat.
What’s the deal: Pomegranates were a big deal in Iran long before Westerners realized they were Wonderful. The tart flavor from “the fruit of heaven” combined with savory spices creates one of the most uniquely Persian dishes in the culinary canon — a seasonal Fall and Winter dish that, when mentioned to an Iranian, will immediately make them think you know much more about their culture than you actually do.

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Ghormeh Sabzi

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Translation: “Stewed greens”
Ingredients: Parsley, spinach, leeks, coriander, kidney beans, dried lemons, dried fenugreek leaves, turmeric-seasoned lamb or beef.
What’s the deal: Iran’s most widely eaten stew, this lumpy green dish is always going to be on the table of any Persian dinner party, while everyone debates whether Iranian National Team striker Reza Ghoochannejhad is overrated.

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 Kabob

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Translation: Pretty much universal for “meat”
Ingredients: Long strips of minced lamb, chicken, or beef grilled over a fire and served alongside charred tomatoes, rice sprinkled with sumac, a parsley salad, and flatbread.
What’s the deal: We shish you not, this is probably the most beloved dish in Iran and ranges from super-cheap street food to stuff that only the Shahs of Sunset could afford. There are a ton of different varieties where the meat is spiced differently (turmeric for kabab koobideh, saffron for kabab barg) and it’s usually accompanied by doogh (see below!) or a soda ordered by color rather than brand name, with black meaning Coke, white for Sprite, and orange for Fanta.

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 Doogh

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Translation: Roughly derives from the verb “to milk”
Ingredients: Yogurt, mint, sometimes diced cucumbers.
What’s the deal: Iranians mix yogurt into pretty much everything savory — including spaghetti and soups — and, to get even more yogurt into a meal, they guzzle glasses of doogh. The sour yogurt drink can sometimes be tough on foreign palates, which might associate the same flavors with curdled milk.

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 Tadeeg

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Translation: “Bottom of the pot”
Ingredients: Burnt rice flavored with saffron.
What’s the deal: Iranians love burnt things. Rice is served alongside most meals, but the most coveted rice is tadeeg: the bottom crispy layer that’s slightly burnt and has soaked up much of the caramelized saffron. Iran produces 90% of the world’s saffron, which is often said to be as expensive as a “pretty girl’s kiss” — and which you can now pay for with your knowledge of Persian food.

 

Dan Gentile is a staff writer on Thrillist’s national food/drink team who recently purchased a very nice toaster oven and is excited about exploring the world of crispy reheated food. He also enjoys hating mustard. Follow him to pots of gold/Twitter at @Dannosphere.

Categories
Cravings

The Seven Course Meal Kabob

Meals with multiple courses definitely allow you to partake in a true adventure of food’s passionate offerings, but our friend Nick brings up a valid point: Who wants to do the dishes after a 7-course meal?!

That’s where the idea of skewering every course in the meal, in kabob form, came to be. The kabob is 7-courses deep, beginning with a nice garden salad, the appetizers of stuffed mushrooms and crab cakes and then a baked potato with sour cream. Once the appetizers have been downed, the skewer leads us to the two main courses, Chicken Cordon Bleu and a porterhouse pork chop.

Of course, what’s a 7-course meal without a change of pallette scenery at the end, in the form of cheesecake slice? Ideas, ideas, ideas. Now you’ve enjoyed a thorough meal without the bitter aftertaste of washing a skyscraper worth of dishes in your sink afterwards!