There’s something primal and deeply satisfying about cooking over fire.
Add bold spices, fragrant marinades, and sizzling skewers, and you’ve stepped straight into the world of Middle Eastern BBQ – a grilling tradition that’s equal parts heritage, flavor science, and social ritual.
As someone who’s spent years around grills – from backyard setups to restaurant kitchens – I can tell you one thing: Middle Eastern BBQ isn’t just food; it’s a technique-driven art form. It’s about balance.
Smoke meets acidity. Char meets tenderness. Spices enhance rather than overpower.
If you’ve only experienced kebabs from takeaway spots, you’re about to discover a much bigger universe. Across Turkey, Lebanon, Iran, and the broader region, skewered grilling brings together meat, vegetables, and herbs in ways that are deceptively simple yet incredibly layered.
So grab your skewers and let’s dive into twelve recipes that showcase the true soul of Middle Eastern grilling.
What Makes Middle Eastern BBQ Unique?
Before we fire up the grill, let’s talk about what sets Middle Eastern BBQ apart from other barbecue traditions.
First, it’s all about the marinades. Yogurt tenderizes meat while adding tang. Lemon juice cuts through richness. Garlic, cumin, sumac, and paprika create depth without heavy sauces.
Second, skewering isn’t just for presentation. Skewers help cook food evenly, maximize surface area for caramelization, and make turning over open flames effortless – something pitmasters appreciate after their first flare-up incident.
And finally, Middle Eastern grilling celebrates simplicity. You don’t need sticky glazes or complicated rubs. Instead, it’s about letting high-quality ingredients shine.
12 Middle Eastern BBQ Recipes You Need to Try
1. Chicken Shish Tawook
If you want a gateway recipe into Middle Eastern grilling, this is it.
Shish tawook relies on a yogurt-based marinade infused with lemon juice, garlic, paprika, and olive oil. The yogurt acts like a flavor sponge, ensuring the chicken stays tender even if you get distracted chatting by the grill (we’ve all been there).
The magic happens when the marinade caramelizes slightly over heat, creating golden edges and juicy interiors. Pair it with garlic sauce, and suddenly you’re everyone’s favorite cook.
How to cook
Ingredients:
Chicken breast or thigh cubes, yogurt, lemon juice, garlic, paprika, olive oil, salt, pepper.
Instructions:
Mix yogurt, lemon, garlic, paprika, and olive oil into a marinade. Coat chicken and marinate at least 2 hours (overnight is better).
Thread onto skewers and grill over medium-high heat, turning occasionally until lightly charred and cooked through. Serve with garlic sauce or flatbread.
Chef Tip: Yogurt protects the chicken from drying out – don’t skip it.
2. Kofta Kebabs
Ground meat skewers might sound simple, but kofta is proof that simplicity can be genius.
Made with minced beef or lamb, finely chopped onion, parsley, and warm spices like cumin and coriander, kofta delivers bold flavor without complicated prep.
The trick? Don’t overwork the meat. Treat it gently – like you’re shaping something delicate, not wrestling with it – and you’ll get juicy, tender results every time.
How to cook
Ingredients:
Ground beef or lamb, onion (grated), parsley, cumin, coriander, garlic, salt, pepper.
Instructions:
Combine all ingredients gently – avoid overmixing. Shape onto skewers into long oval forms. Grill over medium heat, turning carefully until browned and juicy.
Chef Tip: Chill shaped kofta for 20 minutes before grilling to help them hold their shape.
3. Beef Shish Kebab
The classic beef shish kebab is the blueprint for skewered grilling worldwide.
Cubed beef is marinated in olive oil, spices, and sometimes a touch of acidity before being threaded with peppers and onions. The beauty lies in its balance: smoky char outside, succulent center inside.
Pro tip from a pitmaster: cut your beef evenly. Uneven chunks cook unevenly – and nobody wants half-raw, half-dry skewers.
How to cook
Ingredients:
Beef sirloin cubes, olive oil, lemon juice, garlic, paprika, cumin, bell peppers, onions.
Instructions:
Marinate beef in oil, lemon, garlic, and spices for at least 1 hour. Thread beef with vegetables onto skewers. Grill over high heat, turning frequently until desired doneness.
Chef Tip: Uniform cube size ensures even cooking.
4. Lamb Seekh Kebabs
These elongated skewers are deeply aromatic and irresistibly juicy.
Ground lamb is mixed with spices, herbs, and sometimes green chilies, then molded onto flat skewers. The fat content of lamb keeps everything moist, while high heat adds that signature smoky crust.
Expect bold flavors – this isn’t shy food. Seekh kebabs are loud, confident, and unapologetically delicious.
How to cook
Ingredients:
Ground lamb, garlic, ginger, chili flakes, cumin, coriander, fresh herbs.
Instructions:
Mix ingredients and mold firmly onto flat skewers. Grill over medium-high heat, rotating until nicely charred outside and cooked inside.
Chef Tip: Wet your hands when shaping to prevent sticking.
5. Turkish Adana Kebab
Named after the Turkish city of Adana, this spicy minced lamb kebab is pure fire and flavor.
Seasoned with chili flakes, sumac, and garlic, the meat is traditionally grilled over charcoal for maximum smokiness. The texture is slightly coarse, giving every bite a satisfying chew.
One bite in, and you’ll understand why this dish has earned cult status among grill lovers.
How to cook
Ingredients:
Ground lamb, chili flakes, paprika, garlic, salt, sumac (optional).
Instructions:
Combine ingredients and knead lightly until cohesive. Shape onto wide skewers. Grill over charcoal if possible for authentic smoky flavor, turning frequently.
Chef Tip: Keep seasoning simple – Adana is about meat and fire.
6. Persian Joojeh Kebab
Here’s where elegance meets barbecue.
Joojeh kebab features chicken marinated in saffron, lemon, and yogurt, creating a golden color and floral aroma that feels almost luxurious.
The flavor is subtle yet deeply satisfying – a reminder that Middle Eastern BBQ doesn’t always rely on heavy spice; sometimes restraint is the secret weapon.
How to cook
Ingredients:
Chicken pieces, yogurt, saffron (bloomed in warm water), lemon juice, onion, olive oil.
Instructions:
Mix marinade and coat chicken thoroughly. Marinate at least 4 hours. Skewer and grill over medium heat until golden with light char marks.
Chef Tip: Saffron gives both color and aroma – use even a small pinch.
7. Shish Taouk with Garlic Sauce
Yes, we already covered shish tawook – but this variation deserves its own spotlight.
The addition of toum (a creamy garlic sauce) transforms the dish entirely. The intense garlic punch combined with smoky chicken creates one of the most addictive flavor combinations in Middle Eastern cuisine.
Warning: once you start serving toum, guests will ask for the recipe every time.
How to cook
Ingredients:
Chicken cubes, yogurt, garlic, lemon juice, tomato paste, paprika, olive oil.
Instructions:
Marinate chicken for several hours. Grill until juicy and slightly charred. Serve with toum (garlic sauce), pickles, and flatbread.
Chef Tip: A little tomato paste in the marinade deepens flavor and color.
8. Grilled Halloumi & Vegetable Skewers
Vegetarian options in Middle Eastern BBQ aren’t an afterthought – they’re stars in their own right.
Halloumi cheese holds its shape on the grill, developing crispy edges while staying soft inside. Add zucchini, peppers, and eggplant, and you’ve got a skewer packed with texture and color.
Even hardcore meat lovers usually sneak a few of these onto their plate.
How to cook
Ingredients:
Halloumi cheese cubes, zucchini, bell peppers, red onion, olive oil, oregano.
Instructions:
Toss vegetables and halloumi in olive oil and herbs. Thread onto skewers and grill until cheese develops grill marks and vegetables soften.
Chef Tip: Use medium heat – halloumi browns quickly.
9. Shawarma-Style Chicken Skewers
Traditional shawarma uses a vertical rotisserie, but skewers can replicate those iconic flavors surprisingly well.
Warm spices like cumin, paprika, turmeric, and garlic create layers of aroma. Cooked over high heat, the chicken develops caramelized edges that mimic rotisserie-style char.
It’s proof that you don’t need restaurant equipment to capture authentic flavors at home.
How to cook
Ingredients:
Chicken thighs, garlic, cumin, paprika, turmeric, yogurt, lemon juice, olive oil.
Instructions:
Mix spices and yogurt into a marinade. Coat chicken and marinate overnight if possible. Skewer tightly and grill over medium-high heat until caramelized.
Chef Tip: Slightly overcrowding chicken on the skewer mimics shawarma’s layered texture.
10. Lamb & Eggplant Skewers
Lamb and eggplant are a classic Middle Eastern pairing – rich meets smoky.
As the eggplant cooks, it becomes soft and slightly creamy, absorbing the juices from the lamb. The result is deeply savory and incredibly satisfying.
This dish reminds me of a late-night grill session where someone joked that eggplant is “meat for people who love vegetables.” Honestly, not wrong.
How to cook
Ingredients:
Lamb cubes, eggplant chunks, garlic, cumin, olive oil, salt, pepper.
Instructions:
Season lamb with oil, garlic, and spices. Thread alternating pieces of lamb and eggplant. Grill until lamb is cooked and eggplant is soft and smoky.
Chef Tip: Salt eggplant lightly beforehand to reduce bitterness.
11. Baharat-Spiced Beef Skewers
Baharat is a traditional Middle Eastern spice blend featuring warm, aromatic notes like cinnamon, black pepper, and paprika.
Using it as a marinade creates skewers with complex flavor layers that unfold as you eat. It’s the kind of seasoning that makes guests pause mid-bite and ask, “What is that?”
And that’s always a good sign.
How to cook
Ingredients:
Beef cubes, baharat spice blend, garlic, olive oil, lemon juice.
Instructions:
Toss beef in spices, oil, and lemon. Marinate at least 1 hour. Grill over high heat for a flavorful crust.
Chef Tip: Baharat contains warming spices – pair with yogurt dip for balance.
12. Grilled Kafta with Tahini Drizzle
Kafta combines minced meat with parsley, onion, and spices for a herb-forward profile that feels fresh and bold.
Finished with a drizzle of tahini sauce, it balances richness with nuttiness and acidity. Serve it with warm flatbread, and suddenly your backyard feels like a bustling street market.
How to cook
Ingredients:
Ground beef or lamb, parsley, onion, garlic, cumin, tahini, lemon juice.
Instructions:
Mix meat with herbs and spices and shape onto skewers. Grill until browned and juicy. Whisk tahini with lemon and water to make a drizzle and serve over kafta.
Chef Tip: Fresh parsley keeps kafta bright and balanced.
Tips for Perfect Middle Eastern BBQ Skewers
Even the best recipes can fall flat without good technique. After years of grilling, here are some lessons learned – sometimes the hard way.
First, don’t rush the marinade. Flavor needs time, especially when working with yogurt or citrus-based mixtures.
Second, control your heat. High heat creates char, but medium heat ensures the inside cooks properly. Think of grilling as a dance between fire and patience.
Third, leave space between items on the skewer. Crowding leads to steaming instead of grilling – and nobody invited steam to this barbecue.
Finally, let the meat rest after grilling. Just a few minutes allows juices to redistribute, making every bite better.
What to Serve with Middle Eastern BBQ
Great skewers deserve great companions.
Soft pita bread is almost mandatory, perfect for wrapping grilled meats with sauces. Fresh salads like tabbouleh add brightness, while hummus and baba ghanoush provide creamy contrast.
Pickles and yogurt-based dips help balance richness, adding freshness that keeps you coming back for “just one more bite” – which usually turns into three.
Fire and Meat in the Plains of Shinar
The beauty of Middle Eastern BBQ lies in its balance of simplicity and sophistication. These twelve recipes prove that you don’t need complicated techniques to create unforgettable flavors – just good ingredients, thoughtful seasoning, and a little fire.
Whether you’re grilling for friends or just treating yourself to something special, skewered cooking offers endless possibilities. Try one recipe, master it, then move on to the next.
And remember: the best barbecue isn’t just about the food. It’s about the stories, the laughter, and that moment when someone takes a bite and says, “Okay, you need to teach me how to make this.”
Featured image credit: @aminaelshafei
