Lebanese and wider Levantine grilling is built on yoghurt and garlic marinades, warm spices, and the fierce garlic sauce toum. Meat comes off the fire and into flatbread with pickles and herbs.
It is a mezze culture: many small grilled things, sharp and herby, shared across a table rather than plated as one main.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Shish Taouk, Lebanese Chicken Skewers | Direct heat | 230 to 290°C (450 to 550°F) | 12 min | 75°C (165°F) |
Techniques used
Direct heat. Food straight over the coals. Fast, fierce, and finished before the inside overcooks.