Kabob Grill N' Go Nails Kabobs Like No Other
Kabob Grill N' Go
There’s nothing quite like a good kabob. I’m not talking about your parent’s overcooked 90’s kabobs, with dry chicken stuffed between a tasteless assortment of bell peppers and onions—I’m talking about gloriously juicy, well-seasoned meat swords that leave a lasting impression on your flavor-repressed taste buds. The ones you find on overseas vacations, but can never find here. Kabob Grill N' Go is making those kabobs. And this isn’t a subjective thing—the New York Times put them on their 2022 Restaurant List for a reason, saying it “may be one of the best lunches in Phoenix.” The only bummer is that I don’t live closer.
Midtown - 3050 N 16th St
Awards + Accolades
Reviews
It’s a rough-hewn, bone-in beauty, marinated and skewered and roasted over live coals, smelling of smoke and spice with a flame-licked, sizzling char. The flavor is hard to pin down — it feels a little Persian, a little European and a little who-knows-what — but it’s perfectly balanced with a gentle sweetness and a confident spice and the kind of bright, vibrant flavor that quickens your pulse. The flesh is juicy without a hint of dryness, and it has a tender, silky pull more reminiscent of something slow-braised than charred over an open fire. And for this moment, it’s the only thing in the world I want to eat.
- Dominic Armato, AZ Central
"I didn't hear about you, I smelled you," said the only other customer in the tiny kebab shop. He was responding to an inquisitive employee who stood behind a glass counter filled with massive metal skewers of raw pork ribs, ground beef koobideh and spiced chicken thighs. Each one was labeled with a specific cook time. "I smell the smoke every time I drive by, and it made me so hungry," he said enthusiastically.
- Andi Berlin, AZ Central
What to Get
Chicken Kabob
Look, where chicken is concerned, grilled white meat is usually boring. There’s almost no way around that. And I say “almost” because Tony is one of the few people who pulls it off. He uses just the tenders — that delicate little cut that runs along the breast’s underside — marinating them in his magical concoction, and just barely kisses them with the grill, leaving a bit of color, some singed edges and a juicy, meltaway chunk of meat.
- Dominic Armato, AZ Central
Pork Ribs
But my favorite of the bunch were the pork ribs, which arrived heavily charred and still clinging to the bone. I had to sink my teeth in and rip the thick pieces away. It was an immersive experience that left behind the lingering flavor of smoky, blackened meat.
- Andi Berlin, AZ Central
