In this episode of Diners, Drive-Ins, and Dives, Guy Fieri takes us to Central Phoenix, Arizona, where he discovers a culinary treasure trove at Kebab Grill N’ Go. This quaint eatery on 16th Street has captured the hearts of both locals and visitors with its unique blend of Persian-Armenian cuisine, brought to life by the dynamic husband-and-wife duo, Tony and Hasmig Chilligan.
A Taste of Persia and Armenia
Standing outside Kebab Grill N’ Go, Guy is already buzzing with excitement. “You know on Triple D, I’ve seen some of the most unique places,” he says. “But from what I hear, this husband and wife team that are making kebabs at this place—well, they’re doing things in their own special way.”
The Magic of the Kabobs
Tony Chilligan, with his larger-than-life personality, leads Guy through the process of making their famed koobideh kabobs. “We grind all our meats in-house: ribeye, short plate, and chuck,” Tony explains. This method ensures a perfect consistency and rich flavor.
Don't lose this list! Drop your email and we'll send it to you, so you've got it handy next time you're hungry or planning a trip.
The meats aren’t the only stars; fresh vegetables like red and green bell peppers, white onions, and jalapeños are also ground and mixed in. Tony then adds a special dry rub featuring sumac, paprika, chili powder, onion powder, black pepper, and salt. “Do you sing when you mix it?” Guy inquires with a chuckle. “Of course!” Tony responds, embodying the joyful spirit that defines his cooking.
After mixing, the meat is carefully shaped onto skewers. “Each order comes with two skewers,” Tony says. “You get two of these?” Guy responds, visibly impressed. The kabobs are then grilled to perfection over a mesquite flame, imparting a smoky richness.
The Perfect Accompaniments
No kabob is complete without its sides. For this dish, Tony prepares basmati rice enhanced with sumac, garlic powder, chicken broth, and vegetable oil. The rice is fluffy and aromatic, perfectly complementing the smoky, flavorful meat.
Tony also crafts a unique chimichurri sauce with his own twist—green bell peppers, serranos, red bell peppers, garlic, white wine vinegar, and avocado oil blended into a creamy dressing. “It’s more of a dressing than a chimichurri,” Tony describes. This tangy, savory sauce adds a refreshing balance to the hearty kabobs.
A Flavor Explosion
As Tony finishes the kabobs, basting them with melted butter, Guy can’t help but admire the final product: kabobs served with basmati rice, grilled Roma tomatoes, Anaheim peppers, and jalapeños. “It’s very juicy, and you could take that meat and do about anything you want with it,” Guy says after taking a bite. “You can make a sandwich out of it; it’s very good.”
One bite into the kabob, and Guy is transported. “The chimichurri sauce is tangy, very savory—it teleports me to a new place,” he exclaims.
The Unique Atmosphere
The energy at Kebab Grill N’ Go is infectious, with Tony’s charisma adding an extra layer of enjoyment to the dining experience. “Tony has a presence, five minutes with him and I call him the Leonidas of the grill,” says Guy.
Tony’s enthusiasm for his craft even extends to their chicken tenders, which are marinated in a blend of mayonnaise, orange juice, garlic, green bell peppers, and a host of spices including smoked paprika and Worcestershire sauce. “The juiciest chicken you’ve ever had,” Guy declares. “The way you baste it with that champagne sauce—it’s really something.”
A Culinary Love Affair
What makes Kebab Grill N’ Go truly special is the genuine passion behind each dish. “What’s going on here is a guy that has such a love affair with food,” Guy observes. “You are probably one of the more unique people I’ve ever met in Diners, Drive-Ins, and Dives.”