Kebab Grill and Go — Review by Food Network
Phoenix, United States — Persian-Armenian
Guy Fieri visits Kebab Grill and Go on 16th Street in Phoenix, where husband and wife team Tony Chiligarian and Hazmique craft Persian-Armenian kebabs with their own special twist. The standout Kuba kebab features freshly ground meat cooked over mesquite, served with basmati rice and a tangy chimichurri-style sauce that impressed even Fieri.
What was great: The smoky, meaty Kuba kebabs with perfectly ground meat and rice, the tangy and savory chimichurri-style sauce, the quality of freshly ground meat, the butter-basted preparation, and the attention to detail in seasoning and cooking
What could improve: Nothing mentioned
The Dishes
The star of the show is the Kuba kebab, a Persian-Armenian specialty that Tony and Hazmique have perfected through meticulous attention to detail. The meat is ground in-house using a blend of ribeye, short plate, and chuck, which creates that perfect consistency and texture. Mixed with a homemade dry rub featuring turmeric, paprika, smoked paprika, chili powder, onion powder, black pepper, and salt, the ground meat is formed onto skewers and cooked over mesquite to create a smoky, deeply flavored exterior while maintaining juiciness inside. Each order comes with two generous skewers.
The kebabs arrive with fluffy basmati rice that has been cooked with turmeric, garlic powder, chicken broth, and vegetable oil for added flavor. The rice serves as the perfect complement to the meat, providing a starchy base that soaks up all the delicious juices. But what really sets this meal apart is the chimichurri-style sauce, which Tony refers to as his own style of chimi cher. This tangy, savory creation features green and red bell peppers, serrano peppers, garlic, white wine vinegar, avocado oil, and salt, creating a creamy dressing that Tony jokingly says teleports you to a new place. The plate is rounded out with grilled Roma tomatoes, jalapeños, and a generous brushing of straight butter on the meat while still on the grill.
The Experience
The energy at Kebab Grill and Go is infectious, with Tony displaying passion and even breaking into little dance moves while preparing the food. The kitchen is visible, allowing customers to watch the entire process from grinding the meat to the final mesquite grilling. Tony's personality shines through as he engages with customers, explaining his process and the origins of the dishes with genuine enthusiasm. The setup is casual and efficient, clearly designed for quick service without sacrificing quality.
Value and Pricing
While specific prices aren't mentioned in the transcript, the generous portions and meticulous preparation suggest good value for a quality kebab experience. Each order includes two skewers, rice, vegetables, and sauce, making it a complete meal rather than just a protein.
Notable Moments
His glazes, his sauces he puts on is just amazing.
The Kobe. It's smoky, meaty, a little bit of rice to die for.
The chimmy cherry sauce. Tangy, very savory. It teleports me to a new place.
Tony's enthusiasm is evident throughout, including a moment where he spontaneously demonstrates his food preparation technique with what appears to be a little dance move when placing the kebabs on the grill.
The Verdict
Kebab Grill and Go is a must-visit for anyone craving authentic Persian-Armenian kebabs with a personal twist. Tony and Hazmique have created something special by focusing on quality ingredients, proper technique, and flavor-forward sauces. The freshly ground meat makes all the difference, resulting in kebabs that taste vibrant and alive. This restaurant is perfect for those seeking flavorful, satisfying street food that doesn't compromise on quality or creativity.