Mini Kabob has redefined the culinary art of flavor through time, hard work and family. This 300-square-foot kitchen serves some of the richest flavors in the city and it’s bringing them across Los Angeles with two new openings.
The moment you walk into the kitchen, the air is heavy with garlic, smoke and spices, marking a new chapter for Mini Kabob. It’s a long way from the tiny kitchen where Armen Martirosyan and his parents, Ovakim and Alvard Martirosyan, spent countless hours perfecting every aspect of the food and experience, mastering the craftsmanship of Mini Kabob before bringing it to more neighborhoods.
Originally founded by Persian-Armenian mechanic Ara, Mini Kabob began as a humble operation serving loqma kabob wraps out of the back of a mechanic shop. Over time, the original owner, Ara, couldn’t keep the business afloat and eventually sold it to Martirosyan’s parents. They expanded the menu, offering different meat and chicken dishes, more sides and introducing Egyptian and Russian influences such as the hummus and falafel and an eggplant caviar. With the skill of Chef Ovakim – Martirosyan’s father and a former head chef in the Russian army – the family worked for years to build Mini Kabob’s reputation for unforgettable flavor and quality, earning a loyal customer base.
Around 2014, Martirosyan decided to quit his job at a ramen restaurant to dedicate himself fully to Mini Kabob. Having just completed culinary school, he had both the technical and managerial foundation to elevate the family business to the next level. His vision was to “change [the] social exposure, increase [the] footprint within a bigger demographic and attract a younger demographic.”
Martirosyan was not alone in this journey. With the support of his parents and his wife, Katya Martirosyan, who left medical school to join him full-time, they committed themselves to this new chapter together. Their partnership extended beyond the kitchen.
Fun fact: Katya Martirosyan is also a fellow Bruin. She earned her bachelor’s degree in biology at UCLA.
A decade later, Mini Kabob’s growth has surpassed expectations. Armen and Katya’s Martirosyan leap of faith took Mini Kabob from a small neighborhood kabob place to one of LA’s most exciting dining options.
Three generations of culinary skill and two generations of leadership have shaped Mini Kabob. Martirosyan’s parents built the foundation, from creating signature menu items like the chicken shish kabob, ground beef lule kabob and lamb chops to developing the signature preparation techniques. Mini Kabob simply would not be what it is today without them.
Their reputation for quality and flavor comes from meticulous preparation. This includes two-day salt brining for the chicken, in-house beef grinding and fabrication and a special lamb chop marinade inspired by Martirosyan’s Egyptian grandmother. This commitment to craft sets the standard for what diners can expect.
The love and dedication run deep. As a six-year-old, Martirosyan would wrap kabobs and make chips just to be part of the family business. Reflecting on those memories, he recalls thinking it was “the greatest experience.” Thirty years later, that same kid is now leading the restaurant into its next era.
When Martirosyan first took charge, his goal was to diversify their customer base by age and background. Once he achieved that, he turned his attention to building the Mini Kabob brand, ensuring it became a memorable name with strong associations. But ultimately, when asked about Mini Kabob’s continued success, Martirosyan credits their hospitality.
He hopes for customers to feel like they’re eating at their family’s house and that their money was well spent on a meal that holds a lot of love and labor. That sense of home and authenticity defines Mini Kabob’s charm.
Of course, the highlight of the experience always returns to the food. Drawing on Egyptian, Persian and Armenian influences, Mini Kabob’s menu blends heritage and innovation.
While Martirosyan’s parents kept the menu classic, his upbringing in Los Angeles exposed him to diverse culinary influences, inspiring him to experiment with Mediterranean Armenian flavors.
“I like to push the envelope and introduce new dishes,” Martirosyan said. “It’s how I think, and both generations, before and after, appreciate it.”
This fusion is reflected in their signature dishes, inspired by Armenian tradition and his grandmother’s Egyptian recipes. One of Martirosyan’s most creative additions, the Mediterranean-inspired Caesar wrap, blends falafel croutons and a garlic-thoum-infused Caesar dressing. The dish went viral overnight. Its popularity blew the roof, forcing Martirosyan to limit production to maintain quality – a move that reflected his deep commitment and the continued trust between him and his customers.
“I had to restrict how much I sold every day and schedule orders to control output,” the chef said. “It is not about money. It is about making sure our quality and our name hold value to people.”
But with expansion comes challenges: replicating both flavor and intimate experience across new locations. In partnership with Dom Food Group, the family began evolving their business model to make it more structured, efficient and scalable. Martirosyan describes this process as a learning journey that pushes him to “go under the iceberg” to analyze and preserve what makes Mini Kabob truly special.
As they open their doors across the city, Mini Kabob’s story of family, flavor and heart is only getting started. With new locations and menu items coming soon this place should be on everyone’s must-try lists!
__
Featured Image Courtesy of Julia Stotz
