A Lebanese mixed grill is all about variety. Kofta, lamb cutlets and shish taouk are cooked over hot coals, giving the meat a smoky flavour and lightly charred edges. It is usually served with warm flatbread, dips, salads and pickles.
The Lebanese grill tradition
Grilling in Lebanon isn’t a weekend hobby. It’s a daily rhythm, passed down through generations who understood that charcoal does something.
Picture family gatherings stretching into the evening, the air thick with cumin and cracked pepper, plates passed hand to hand around a crowded table. That’s the spirit we brought to London in 1981, when Marouf and Houda Abouzaki opened the first Maroush on Edgware Road.
Charcoal grill Middle Eastern cooking rewards patience. The coals need to be just right; the marinades need time to work their way into the meat.
What a mixed grill includes
A proper mixed grill draws together several charcoal-grilled favourites onto one generous plate.
Features:
- Kofta (kafta) – seasoned minced lamb, hand-shaped onto skewers
- Shish taouk – marinated chicken cubes, tender and lightly charred
- Lamb cutlets – rich, smoky and cooked to a gentle pink
- Lahem meshwi – cubed lamb, grilled alongside peppers and onion
Each element brings something different, so nobody at the table has to choose just one favourite.
The kofta explained
Kofta looks simple: minced lamb, onion, parsley, and warm spices, combined and shaped onto a skewer.
The mixture has to hold its shape over an open flame without drying out, which means carefully balancing fat content and never overworking the meat. A well-made kofta kebab London diners will remember stays juicy in the middle while developing a proper crust on the outside.
Lamb vs chicken
You might wonder which way to go: rich lamb or lighter chicken.
Lamb carries deeper, earthier flavour and pairs beautifully with garlic sauce or a squeeze of lemon. It’s the choice for anyone who wants their grill to feel like a proper occasion.
Chicken, especially shish taouk marinated in garlic and citrus, offers a brighter, more delicate option. It’s a lovely entry point if you’re newer to Lebanese flavours.
The perfect accompaniments
A grill platter never arrives alone. You’ll usually find:
- Warm Lebanese flatbread, ideal for wrapping and scooping
- A dollop of garlic sauce (toum), sharp and unapologetically punchy
- Grilled tomato and onion, softened and slightly smoky
- A scattering of sumac and fresh parsley
- Pickled vegetables, for a little acidity against the richness
Together, these turn a plate of grilled meat into a proper spread. Add a side of hummus or tabbouleh, and you’ve got a table that feels like it belongs at a real Lebanese celebration.
Book a grill feast
There’s something about eating a mixed grill in person that a takeaway box. The smell of the coals as your plate arrives.
Whether you’re planning a family dinner, a first date, or simply craving proper charcoal-grilled Lebanese food, our restaurants across London are ready to welcome you. Browse our menus ahead of your visit, or if you’re feeding a larger crowd, our catering team can bring the same charcoal flavours to your own celebration.