1.You will need ten 1-inch metal skewers. 2.In a food processor, finely chop the onion pieces. Place a fine metal mesh over a bowl and strain the processed onion by pressing it with a spatula. Discard ...

The first glimpse of a plate of food deposited before us at a restaurant summons a range of indicative grunts. Sometimes, the plating and the portion size underwhelm. Other times, they impress. At ...

This Kebab Koobideh is made with boneless pieces of lamb leg and more flavour is added by the use of lamb fat. It is spiced by saffron, parsley and white pepper for an exotic punch. 1.Clean the lamb ...

Originating from the heart of Persian cuisine, Chello Kebab Koobideh embodies a symphony of seasoned ground meat, lovingly molded around skewers, and grilled to perfection. This Eid, let the aroma of ...

Leading up to this year's Best of L.A. issue (due out Oct. 4), we'll be counting down, in no particular order, 100 of our favorite dishes. It's a pretty obscene deal for the neighborhood: A one-skewer ...

The best of Los Angeles for free. Sign up for our email to enjoy Los Angeles without spending a thing (as well as some options when you’re feeling flush). Our newsletter hand-delivers the best bits to ...

The lunch line at House of Kabob in Lake Forest curls out the door, the neck of each prospective diner craned toward the kitchen. It’s a crowd mostly of baby-faced workers from nearby tech firms ...

Maybe I'm an unserious person, but every time Obama and Bibi get in a fight about Iran, my stomach growls. Every bit as much as the politics, Persian food is rich and complex, singular in its history.