Middle Eastern BBQ — Kebab, Kofta and Al Ha'esh | The Rub Kitchen
Grilling on charcoal in the Middle East is not a trend, but an ancient tradition. From the Lebanese mountain villages to the streets of Tel Aviv and Beirut: the scent of charcoal, cumin, and fresh herbs is the scent of home. The grilling culture in the region is diverse but shares one core principle: fresh meat, bold spices, and simplicity.
Lebanon — lamb kebab and shish tawook
The Lebanese grill cuisine is one of the most refined in the region. Two classics:
- Lamb Kebab — seasoned minced lamb (or mixed with beef) pressed onto a skewer. Spices: cumin, coriander, cinnamon, allspice, pepper, fresh parsley, and onion. Grilled over high direct heat, served with pita, hummus, and tabbouleh.
- Shish Tawook — marinated chicken cubes on a skewer. The marinade consists of yogurt, lemon, garlic, paprika, cumin, and sometimes tomato paste. The yogurt tenderizes the chicken and provides a slight caramelization on the grill. Served with garlic sauce (toum) and flatbread.
Israel — Al Ha’esh
Al ha’esh literally means "on the fire" in Hebrew — and that's exactly what it is. Israeli grill culture is strongly influenced by Middle Eastern, North African, and Eastern European traditions. Popular dishes:
- Kebab — beef or lamb, seasoned with baharat (spice mix with cinnamon, allspice, nutmeg)
- Shashlik — marinated pieces of meat on a skewer, influenced by Eastern European Jewish cuisine
- Merguez — North African lamb sausage with harissa and cumin, popular in Israel
Friday evening and post-Shabbat are the classic times for al ha’esh — families and friends grill together in parks and on balconies across the country.
Kofta — throughout the region
Kofta (also: kefta, kafta) can be found in almost every Middle Eastern country in its own variation: seasoned minced meat (lamb, beef, or mixed) formed around a skewer or into balls. The seasoning varies by region but cumin, coriander, cinnamon, and pepper are present everywhere. Grilled over direct charcoal, served with flatbread, red onion, parsley, and a yogurt or tahini sauce.
Side dishes with Middle Eastern BBQ
- Hummus — always, everywhere
- Flatbread / Pita — warm from the fire, served alongside or as a wrap
- Tabbouleh — parsley, tomato, bulgur, lemon
- Fattoush — salad with toasted bread and sumac
- Toum — Lebanese garlic sauce, the counterpart to chimichurri in this cuisine
- Pickled vegetables (mouneh) — sour and fresh alongside the rich meat
Rub Kitchen tip
The Shawarma BBQ Rub is based on the classic Middle Eastern spice profile — cumin, coriander, turmeric, cinnamon, garlic. Works excellently on minced lamb for kofta, chicken cubes for shish tawook-style, and grilled vegetables as a side dish.