It really is all in the name at Mini Kabob, since this teeny-tiny shack is scarcely appointed with just three tables and no air-conditioning. Still, it’s family run and has been going strong for 30-plus years. Why? The delicious food, no doubt. Sidle up to the counter and take your pick. Everything is made in-house and cooked to order here, so don't expect a quick turnaround despite the brisk takeout business. Semi-smooth hummus topped with Syrian Aleppo pepper powder for a whisper of heat is a zesty opener, while the Egyptian-style falafel, made with green garlic, parsley and fava beans, revels in all its familiar glory. Naturally, kabobs are a must, and the charred bits of chicken thighs coupled with homemade garlic sauce are a sensory treat.
- MICHELIN guide inspectors
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