On this episode of Plateworthy, chef Nyesha Arrington visits Mini Kabob in Glendale, California to get a crash course from proprietor Armen Martirosyan on how he and his household make the restaurant’s well-known beef shish kabobs.
“Lots of people like to make use of filet mignon; I don’t like filet mignon,” says Martirosyan.
“I’m proper there with you,” responds Arrington. “Too lean, and never sufficient depth of taste.”
Martirosyan explains his most popular flat lower of meat has ridges that serve kabobs nicely, as he grabs a chunk of beef that has been marinating in a sauce that accommodates black pepper. The pepper content material has served as an space of disagreement between Martirosyan and his father. “He likes a superb black pepper, I despise it,” says Martirosyan. “I prefer it extra coarse.”
As soon as the meat is on the skewers, he checks for high quality, ensuring that no items of meat are flopping off the skewer, which he says can char loads as soon as they hit the grill. The final step earlier than the grill is to tenderize the meat on the skewer to flatten it out a bit bit.
On the grill, the meat will get placed on the most well liked a part of the grill, the place they prepare dinner comparatively quick, in comparison with the restaurant’s different kabobs. “The steak, I wish to hit it quick and hit it fast and get it to its temp,” says Martirosyan.
Watch the complete video to see how Martirosyan and his household make the eating places signature lula kabobs.
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