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The aroma will lead you to a vendor, or as we call “Kabobi” (the Kabob Guy) with very modest equipment that sometimes can be as simple as a small charcoal grill and a bowl of ground lamb mixed with chopped onions and spices.He will also have plenty of lavash or Sangak (thin Persian breads) on the side to make a quick wrap with the kabob right off the grill and maybe a grilled tomato with a slice of raw onion.
