Chef Nyesha Arrington visits Mini Kabob in Glendale, California to get a crash course from owner Armen Martirosyan on how he and his family make the restaurant’s well-known kabobs. Together, they go through how to place the kabobs on the skewer and how to put the restaurant’s signature Lula kabobs on the skewer. When the kabobs go over the fire, Martirosyan shows Arrington how long each cut of meat should be on the fire, and how the different marinades affect the color of the kabobs. Finally, Martirosyan and Arrington assemble kabob plates with lavash bread. Tap the link in our bio to read more. Host/Producer: @nyeshajoyce // Producer/Director: Pelin Keskin // Director: Murilo Ferreira // Camera: Murilo Ferreira, Jimmie Armentrout III // Editor: Lucy Morales