Mini Kabob

This 299-square-foot kebab shop sits in a beige stone storefront on a residential stretch of Vine Street, just south of the Americana. Ovakim and Alvard Martirosyan took it over in 1997, and their son Armen works the three-foot charcoal grill with them. There's no dining room. Orders go in at a folding table inside the door, then it's the sidewalk or the one picnic table until plates of lamb chops, chicken thigh or beef lule come out over ghee rice with hummus and charred jalapeños. Busy afternoons mean a half-hour wait or more; ordering online ahead shortens it.