Mini Kabob, a small Armenian eatery in Glendale, California, is a family-owned business with a unique blend of Armenian and Egyptian cuisine, thanks to the traditional recipes inherited from the great grandparents of the Martirosyan family. This family trio, consisting of Armen and his parents Ovakim and Alvard, work together to create dishes that offer a comforting sense of home, all done from scratch.
Employing a rotating grill for their tomatoes and jalapenos, they produce a smoky, gentle flavour, whilst their kebabs acquire a distinctive char from the grills. They are also known for their rich, velvety hummus, which is typically included in takeaway meals. I’ve been following their Instagram account for years, constantly amazed by the images of dishes like sizzling chicken shish kebabs and handmade falafel. As a fan, their creamy white toum, a garlic sauce, proves irresistible when paired with grilled meats.
The straightforward combination of exquisitely cooked meats, charred tomatoes, and sumac onions atop rice, served with their famous hummus, is a meal I would gladly eat every day. I’ve even attempted to recreate one of their mixed platters at home, incorporating my own rendition of oven-baked potato slices.
My go-to protein is chicken thighs, which I marinate for at least an hour- though, overnight is preferred. My summer dining plans involve grilling an array of meats and vegetables, complemented by a sizeable serving of hummus. Over time, my Palestinian acquaintances have shared invaluable advice on how to achieve a perfectly smooth and creamy hummus.
To succeed in creating this dish, consider removing the skins from the chickpeas unless you have a particularly powerful blender. A generous amount of tahini and seasoning, including plenty of lemon juice, salt, and a dash of cumin, is recommended. Opt for ice over water, and be mindful of the garlic, especially if serving with garlic-marinated meats, or incorporating into the addictive toum. This makes for an ideal casual summer dining experience.
The Armenian chicken with sumac onions recipe is provided, alongside kitchen tips, which suggest purchasing sumac from Izz Cafe, a Palestinian restaurant situated in Cork, which is also available online. Larger supermarkets or local Asian stores may also stock some.
The poultry could be preserved in the marinade with the help of airtight containers or bags appropriate for freezing. This makes it ideal for thawing and grilling on the barbie. It would be beneficial to prepare several portions at the same time. Try adding some orange juice and mint to put a refreshing summer spin on this recipe.