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Kabob Stop menu

Kabob Stop in South Salt Lake offers a treasure trove of tandoor treats. As you might expect from the name, the menu here is built around kabobs; mainly chicken, beef and lamb, all using halal meat. Kabobs are available individually, as plates (with rice and salad) or wraps using deliciously fresh baked naan. Also available are a range of other staples such as samosa and curry, with a handful of vegi-friendly options such as vegetable biryani, veggie wrap and on some days a fresh paneer masala.

Kabob Stop menu

The following Kabob Stop menus dated July 2016:

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Kabob Stop menu - kabobs, singel skewers
Kabob Stop menu – kabobs, singel skewers
Kabob Stop menu - kabob wraps
Kabob Stop menu – kabob wraps
Kabob Stop menu - curries
Kabob Stop menu – curries
Kabob Stop menu - veggie dishes, rice, sandwiches
Kabob Stop menu – veggie dishes, rice, sandwiches
Kabob Stop menu - samosa, desserts, drinks, sides
Kabob Stop menu – samosa, desserts, drinks, sides

The above Kabob Stop menu was scanned from a take out menu in July 2016.

What else should I know about Kabob Stop

Cuisine: Indian / Pakistani
Don’t miss: Kabobs
Reservations: No
Parking: Strip mall lot
Alcohol: No
Service and atmosphere: Casual

What are the hours for Kabob Stop in South Salt Lake City

Mondayclosed
Tuesday11.30 a.m. – 9.30 p.m.
Wednesday11.30 a.m. – 9.30 p.m.
Thursday11.30 a.m. – 9.30 p.m.
Friday11.30 a.m. – 9.30 p.m.
Saturday11.30 a.m. – 1.00 p.m. | 3.30 p.m. – 9.30 p.m.
Sunday11.30 a.m. – 9.30 p.m.

Where is Kabob Stop located in Utah

291 3300 S, South Salt Lake, UT 84115
(801) 466-9144
facebook.com/Kabob-Stop-483930318415729/

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.