Japanese yakitori. Middle Eastern kebab. Argentine and Chilean asados. Thai satays. Korean barbecue. All contribute to the great cacophony of how we cook with fire in Los Angeles.
He uses a match to set the coals ablaze in a grill outfitted with a shallow, wide bed and slits along the edges designed to hold skewers. They call it an “Armenian” grill, and for $185 at the shop, you can have one too.which means we’re grilling,” says Harout. “It’s an Armenian thing. That’s a sign to come over. It’s a family event and it’s really important to my culture.
“Without these vegetables, we don’t eat the barbecue,” he says. “We roast them, pull the skin off, chop it up, then add cilantro, parsley, garlic, onion, olive oil and salt to make a salad.” He also made the metal skewers, using a vise to twist the metal to create handles at the ends. He calls them Armenian swords.
He then offers a piece to a friend he’s invited over for lunch, who seems to appear out of thin air as soon as the meat is ready.
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