Koobideh, always the popular kid of kebabs, is made at Berenjak in a style using lamb shoulder so finely ground that the meat resembles tiny, distinct sausages, rather than an unbroken shape formed in undulating patterns over the skewer.
—
Bill Addison,
Los Angeles Times,
22 Jan. 2026
Another four died next to cans of sausages, under a kitchen steam table that didn’t work.
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