Rebecca Roland is an editor of the Southern California/Southwest region, who covers the evolving landscape of LA’s food scene. Don’t let Mini Kabob’s demure size and Americana-adjacent location fool ...

Filled with the goodness of chana sattu and tenderness of boiled jimikand, these tender kebabs make for the perfect treat one can enjoy with mini Warqi paratha. Tap next to read the recipe.

Kebabs, a global culinary staple, vary widely: Turkish Adana is spicy and smoky; Persian Chelo is refined with saffron rice; Indian Seekh is aromatic and spiced; Lebanese Kafta emphasizes herbs; Greek ...