A Lebanese BBQ Platter, also known as a Lebanese mixed grill platter, is one of the great sharing meals of Lebanese cuisine. It brings together smoky grilled meats, fragrant spices, creamy dips, fresh salads, pickles, warm pita, and grilled vegetables on one generous platter.
A classic platter usually features shish tawook, kafta, and lamb or beef kebabs, although the exact combination varies. Everything is grilled over high heat so the meat develops a beautiful char while remaining juicy and tender.
This is an ideal dish for family gatherings, weekend lunches, parties, and festive dinners.
What Is a Lebanese BBQ Platter?
A Lebanese BBQ platter is not one particular recipe but a combination of grilled Lebanese meats and traditional accompaniments.
A generous platter may include:
- Shish tawook
- Kafta kebabs
- Shish kebab
- Grilled lamb
- Grilled chicken
- Hummus
- Baba ghanoush
- Tabbouleh
- Fattoush
- Garlic sauce
- Tahini sauce
- Pickled turnips
- Pickled cucumbers
- Grilled onions
- Grilled tomatoes
- Warm pita bread
The meats are seasoned differently, so every bite has its own character.
The Three Classic Meats
1. Shish Tawook
Shish tawook is chicken marinated in yogurt, lemon, garlic, olive oil, and spices.
The marinade keeps the chicken tender while helping it develop a beautiful grilled exterior.
Ingredients
- 750 g boneless chicken thighs or breast
- ½ cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon black pepper
- 1 teaspoon salt
Cut the chicken into bite-sized pieces.
Mix all the ingredients together and coat the chicken thoroughly.
Cover and refrigerate for 4–8 hours.
Thread the chicken onto skewers just before grilling.
2. Lebanese Kafta
Kafta is made from ground meat mixed with parsley, onion, and warm spices.
Ingredients
- 500 g ground lamb or beef
- 1 small onion
- ½ cup finely chopped parsley
- 1 teaspoon cumin
- 1 teaspoon allspice
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- 1 teaspoon salt
Finely chop the onion and parsley.
Combine everything with the ground meat.
Mix until the ingredients are evenly distributed.
Shape the mixture around metal skewers or form it into small elongated kebabs.
Keep the kafta chilled until ready to grill.
3. Shish Kebab
For a classic lamb or beef kebab:
Ingredients
- 500 g lamb or beef, cut into cubes
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon allspice
- ½ teaspoon black pepper
- 1 teaspoon salt
Mix the meat with the marinade.
Refrigerate for several hours.
Thread the cubes onto skewers.
You can alternate the meat with chunks of onion and bell pepper.
Preparing the Grill
A charcoal grill gives the most traditional flavor.
Build a hot fire and allow the coals to become covered with a light layer of ash.
The grill should be very hot before the meat goes on.
If using a gas grill, preheat it thoroughly.
Clean and lightly oil the grill grates.
High heat is important because Lebanese BBQ is characterized by quick cooking and strong char rather than slow roasting.
Grilling the Shish Tawook
Place the chicken skewers over the hot grill.
Turn them regularly so that all sides become golden and lightly charred.
Cook until the chicken is completely cooked through, reaching 74°C (165°F) internally.
The exterior should have small dark grill marks without becoming burnt.
Remove the chicken and allow it to rest briefly.
Grilling the Kafta
Place the kafta skewers over the hottest part of the grill.
Cook until deeply browned.
Turn carefully so the meat doesn't break apart.
The exterior should develop a smoky crust while the inside remains juicy.
Once cooked, remove from the grill and rest for a few minutes.
Grilling the Lamb or Beef Kebab
Place the meat skewers on the grill.
Turn every few minutes to brown each side evenly.
Cook to your preferred level of doneness, following appropriate food-safety practices for the particular meat.
The edges should develop a deep char while the interior remains tender.
Avoid constantly moving the skewers. Let the meat sit against the hot grill long enough to develop proper browning.
Grilled Vegetables
A BBQ platter is much better with smoky vegetables.
Good choices include:
- Tomatoes
- Onions
- Bell peppers
- Green chilies
- Eggplant
- Zucchini
Cut larger vegetables into thick pieces.
Brush lightly with olive oil and place them directly on the grill.
Cook until softened and lightly charred.
Grilled tomatoes and onions are particularly good alongside kafta and kebabs.
Lebanese Garlic Sauce — Toum
No chicken-heavy Lebanese BBQ platter feels complete without toum.
Ingredients
- ½ cup peeled garlic cloves
- ½ teaspoon salt
- ½ cup neutral oil
- 2–3 tablespoons lemon juice
- A little ice water, if necessary
Process the garlic and salt until finely crushed.
Slowly drizzle in the oil while processing.
Alternate the oil with small amounts of lemon juice.
Continue until the sauce becomes thick and creamy.
The finished toum should be fluffy, white, and intensely garlicky.
Serve it especially with shish tawook.
Tahini Sauce
Tahini sauce is excellent with lamb and beef kebabs.
Ingredients
- ½ cup tahini
- ¼ cup lemon juice
- 1 small garlic clove, crushed
- ¼ teaspoon salt
- 3–5 tablespoons cold water
Mix the tahini, lemon juice, garlic, and salt.
The mixture may initially become thick.
Gradually add cold water while whisking until the sauce becomes smooth and creamy.
Adjust the lemon and salt to taste.
Hummus
Serve a bowl of smooth hummus alongside the grilled meats.
Spread the hummus into a shallow bowl and create a small swirl with the back of a spoon.
Finish with:
- Olive oil
- Paprika or cumin
- A few chickpeas
- Fresh parsley
Hummus provides a creamy contrast to the smoky meat.
Tabbouleh
Fresh tabbouleh is particularly important because the herbs and lemon provide a refreshing contrast to the richness of grilled meat.
A classic combination includes:
- Finely chopped parsley
- Tomatoes
- Fresh mint
- Fine bulgur
- Lemon juice
- Olive oil
- Salt
Keep the salad fresh and lemony.
Pickles
Add plenty of pickles to the platter.
Especially good are:
- Pickled turnips
- Pickled cucumbers
- Pickled peppers
- Pickled cauliflower
Their sharp acidity cuts through the richness of lamb, beef, kafta, and creamy sauces.
Warm Pita Bread
Warm pita immediately before serving.
Place the bread briefly over the grill to give it a little smoky flavor.
You can also brush it lightly with olive oil before warming.
Serve the pita whole or cut into wedges.
How to Assemble the Lebanese BBQ Platter
Choose a very large serving platter.
Arrange the components so that the grilled meats form the centerpiece.
Center
Place the grilled kafta, shish tawook, and lamb or beef kebabs.
Around the Meat
Arrange:
- Grilled tomatoes
- Onions
- Peppers
- Hummus
- Tabbouleh
- Pickles
Sauces
Place small bowls of:
- Toum
- Tahini
- Hummus
Finish
Scatter fresh parsley over the meats.
Add lemon wedges.
Place warm pita around the edges.
For a festive presentation, add grilled vegetables and a few fresh mint leaves.
A Classic Lebanese BBQ Combination
For a balanced platter serving about 6 people, you could prepare:
- 750 g shish tawook
- 500 g kafta
- 500 g lamb or beef kebab
- Large bowl of hummus
- Large bowl of tabbouleh
- Toum
- Tahini sauce
- Pickled turnips
- Pickled cucumbers
- Grilled tomatoes and onions
- Warm pita bread
This creates a generous mixed grill suitable for a family gathering.
How to Get Restaurant-Style Char
Use high heat
A hot grill gives the meat a proper seared exterior.
Don't overcrowd the grill
Leave space between skewers so the heat can circulate.
Dry the surface slightly
Excess marinade dripping onto the grill can create steam and flare-ups.
Turn regularly
Rotate the skewers to develop an even crust.
Don't overcook
Chicken should reach a safe internal temperature, while lamb and beef should be cooked according to the desired doneness and food-safety requirements.
Let the meat rest
A few minutes of resting helps retain the juices.
Charcoal vs. Gas Grill
Charcoal
Best for a traditional smoky Lebanese BBQ flavor.
The hot coals create intense heat and a subtle smokiness.
Gas
More convenient and easier to control.
You can still achieve excellent browning by preheating the grill thoroughly and cooking over direct high heat.
Indoor Grill Pan
Useful when outdoor grilling isn't possible.
A heavy cast-iron grill pan can produce attractive grill marks, although it won't provide the same charcoal aroma.
Lebanese BBQ Platter for a Large Gathering
For a party, prepare the meats separately and grill them in batches.
Keep cooked meat warm but avoid leaving it at room temperature for extended periods.
Prepare the salads, dips, pickles, and sauces beforehand.
Grill the meat shortly before serving.
This way, the platter reaches the table with the meat still hot and the vegetables fresh.
What to Serve With Lebanese BBQ
A full Lebanese BBQ feast can include:
Grilled meats
- Shish tawook
- Kafta
- Lamb kebab
- Beef kebab
Dips
- Hummus
- Baba ghanoush
- Toum
- Tahini
Salads
- Tabbouleh
- Fattoush
- Lebanese cucumber salad
Sides
- Grilled vegetables
- French fries
- Lebanese rice
- Pickles
- Warm pita
Garnishes
- Parsley
- Mint
- Lemon
- Sumac
Leftover Lebanese BBQ
Leftover grilled meat can easily become another meal.
BBQ Pita Wrap
Fill warm pita with leftover meat, toum, pickles, tomatoes, and parsley.
Kafta Sandwich
Slice leftover kafta and serve it with hummus, pickles, and tahini.
BBQ Rice Bowl
Serve sliced grilled meat over Lebanese rice with salad and hummus.
Shawarma-Style Saj
Thinly slice leftover grilled chicken or lamb and wrap it in saj bread with garlic sauce and pickles.
Recipe at a Glance
Main meats
Shish tawook + kafta + lamb/beef kebab
Essential sauces
Toum + tahini + hummus
Fresh sides
Tabbouleh + grilled vegetables + pickles
Bread
Warm pita
Final Thoughts
A Lebanese BBQ Platter is really a celebration of the grill.
The smoky shish tawook, juicy kafta, and tender lamb or beef kebabs provide the heart of the meal. Hummus and tahini bring creaminess, toum adds bold garlic flavor, tabbouleh brings freshness, and pickles provide the sharp acidity that keeps every bite balanced.
Arrange everything generously on one large platter, surround the meats with colorful grilled vegetables and fresh salads, add bowls of sauces and pickles, and serve with warm pita.
The result is a spectacular Lebanese mixed grill that is smoky, aromatic, colorful, generous, and made for sharing around the table.
0 Comments