Ikra (Eggplant Caviar)
Twice-cooked eggplant provides the creamy base to this luscious, smoky condiment from Mini Kabob, a restaurant in Los Angeles. Seasoned with piquant hot pepper paste, fresh cilantro, and onion, it's delicious with lavash or as a dip for the restaurant's popular Mini Kabob Potatoes.
Beef Shish Kebab
The inexpensive, tough beef cut called flap meat is full of flavor, with a coarse grain that absorbs marinades well. Marinate it 24 hours and pound it with a meat mallet for the juiciest, most tender kebabs. See How to Make Kebabs on the Grill to see the Martirosyan family's detailed step by step instructions for making the Beef Shish Kebabs and other kebabs.
Toum (Garlic Sauce)
Crushing garlic to a smooth paste in a mortar and pestle helps stabilize the emulsion for this airy, pungent whipped garlic sauce. It's a popular condiment at Mini Kabob in Los Angeles. Try it with Mini Kabob's Chicken Lule Kebab and Beef Shish Kabob, or with crudite or grilled vegetables.
Shaved Onions with Sumac and Parsley
Paper-thin slices of onion, herbaceous parsley, and tart sumac come together in this refreshing salad-meets-condiment.
Charred Jalapeños and Tomatoes
Hot coals impart a smoky flavor and mellow the jalapeños, while tomatoes soften to juicy sweetness. A wide, flat skewer is the key to preventing the tomatoes and jalapeños from rolling when rotating on the grill. See How to Make Kebabs on the Grill to see the Martirosyan family's detailed step by step instructions for making charred jalapeños and tomatoes and other kebabs. This recipe is for one skewer– just enough to provide a side of grilled vegetables as part of a larger meal - but it can easily be multiplied to make more.
Chicken Lule Kebab
The ground beef lule kebab recipe at Mini Kabob is a Martirosyan family secret, but they were willing to share their equally delicious chicken version. Freshly grinding chicken thighs with lamb fat gives these kebabs a rich, savory flavor and juicy, tender texture. The restaurant grinds all the meat in-house, and you can, too, with a grinder. (We like the KitchenAid meat grinder attachment.) Or ask your butcher. If you don't have a meat grinder, no problem: The F&W test kitchen developed an alternative (and less rich) version you can make using pre-ground meat (see Note). See How to Make Kebabs on the Grill to see the Martirosyan family's detailed step by step instructions for making the Chicken Lule Kebabs and other kebabs.
