Middle Eastern BBQ — Kebab, Kofta and Al Ha'esh | The Rub Kitchen
Charcoal grilling has a long history in the Middle East. From Lebanese villages to cities such as Tel Aviv and Beirut, skewers, fresh herbs, bread and shared side dishes feature in many local traditions. The region is diverse: this overview highlights examples, not a single uniform cuisine.
Lebanon: kafta and shish tawook
Lebanese grilling includes these classics:
- Kafta: seasoned minced lamb or beef, or a mixture, often shaped around a skewer. Onion and parsley are common; spices such as allspice, pepper and cinnamon vary by recipe. Serve with pitta, hummus and tabouli.
- Shish tawook: skewered marinated chicken pieces. Many marinades contain yoghurt, lemon and garlic, with ingredients such as paprika or tomato paste. Recipes vary by cook. Often served with toum and flatbread.
Israel: al ha'esh
Al ha'esh literally means “on the fire” in Hebrew. Israeli grilling culture draws on influences including Middle Eastern, North African and Eastern European cuisines. Examples include:
- Kebab: beef or lamb, for example, with a spice blend such as baharat, whose composition varies.
- Shashlik: skewered marinated meat pieces, associated with traditions including those of the Caucasus and Central Asia and spread further through migration.
- Merguez: a hot North African sausage, often made from lamb, beef or both, with ingredients such as chilli and cumin.
Grilling outdoors together is popular at family gatherings, with friends, on holidays and days off. Customs differ. Friday evening or Shabbat is therefore not a universal grilling occasion; religiously observant people follow restrictions on fire and cooking during Shabbat.
Kofta: variations across the region
Kofta, kefta and kafta name related minced-meat dishes with regional differences. Lamb, beef or a mixture may be shaped around a skewer, into balls or other forms. Onion, fresh herbs and spices add flavour, but cumin, coriander and cinnamon are not standard in every version.
Grilled versions pair well with flatbread, onion, parsley and yoghurt or tahini sauce. Not every kofta dish is grilled.
Side dishes for Middle Eastern BBQ
- Hummus: a familiar dip with many Levantine meals, but not compulsory at every regional BBQ.
- Flatbread or pitta: alongside the food or for serving meat and vegetables inside.
- Tabouli: a salad with plenty of parsley, tomato, bulgur and lemon.
- Fattoush: a salad with crisp bread and sumac.
- Toum: a Lebanese garlic sauce.
- Pickled vegetables: a fresh, sour contrast to rich dishes. Mouneh is a broader tradition of preserving and stocking food, not just another name for pickled vegetables.
The Rub Kitchen tip
Use Shawarma BBQ Rub for your own flavour variation on minced lamb, chicken skewers or grilled vegetables. A shawarma mix is not automatically the same seasoning as traditional kafta or shish tawook; present it as your own interpretation.