If there is one dish that captures the spirit of Lebanese cuisine in a single bite, it is Lebanese Shish Kebab. Smoky, deeply spiced, and impossibly juicy, these Kebab has traveled from the bustling streets of Beirut to dinner tables in London, Dubai, Toronto, and Sydney — and the world cannot get enough of it. Whether you have discovered Middle Eastern kebab through a local restaurant, a friend’s barbecue, or a late-night craving after a K-drama binge (yes, food culture travels like that), this international cuisine guide is your complete introduction to one of the Middle East’s greatest culinary gifts.
What Is Lebanese Shish Kebab?
Lebanese Shish Kebab — known in Arabic as lahm mishwi, which simply means “grilled meat” — is one of the most iconic dishes in all of Lebanese cuisine. At its core, Middle Eastern kebab consists of cubed lamb or beef, marinated in a bold blend of Lebanese seven spice, fresh lemon juice, garlic, and olive oil, then skewered on metal rods and grilled over high, direct heat until the outside is beautifully charred and the inside remains succulent and tender.
The word “shish” comes from the Turkish for skewer, and “kebab” traces back to the Arabic and Persian word for roasted or grilled meat.The dish originated in the medieval period among Turkic nomads and soldiers, who reportedly used their swords as makeshift skewers to cook meat over open fires during campaigns. Over centuries, it spread through the Ottoman Empire and took deep root in Lebanese cuisine, where local spice traditions and grilling culture transformed it into the Lebanese Shish Kebab we know and love today.
What sets these Middle Eastern kebab apart from other kebab traditions around the world is the marinade — specifically the use of baharat (Lebanese seven spice) and the absence of tomato sauce or heavy condiments. The meat speaks for itself, elevated by warmth and citrus rather than masked by it.
The Lebanese Kebab Family: More Than One Way to Skewer
When you sit down at a Lebanese restaurant anywhere in the world, the Lebanese Kebab section of the menu is rarely just one item. Lebanese grilling culture has produced a rich family of kebab styles, each with its own personality:
Lahm Mishwi — The Classic Lebanese Shish Kebab
This is the original. Cubed beef or lamb, marinated in Lebanese seven spice, lemon, garlic, and olive oil, threaded onto skewers with red onion and bell peppers, then grilled over high heat. The char on the outside and the juicy center are non-negotiable. Lahm mishwi is one of those dishes that proves the simplest recipes are often the best ones — top sirloin marinated in lemon, garlic, and seven spice, threaded with red onion and bell peppers, then grilled hot and fast until charred on the outside and juicy in the middle. This is the version we will show you how to make at the end of this post.
Shish Tawook — The Chicken Lebanese Shish Kebab
Shish tawook is arguably the most searched and most viral member of the family right now. Shish tawook is a chicken kebab that started in the Ottoman Empire and took root in Lebanon, Syria, and the broader Levant, eventually becoming a staple of Levantine street food and home cooking. Unlike lahm mishwi, shish tawook uses a yogurt-based marinade — thick, tangy, and spiked with lemon juice, garlic, paprika, and cinnamon — which tenderizes the chicken beautifully and creates a gorgeous golden color on the grill. It is lighter than the beef version, equally addictive, and the go-to order for those who prefer chicken.
Kafta — The Ground Meat Lebanese Kebab
Kafta is the third pillar of Middle Eastern kebab culture. Rather than cubed meat, kafta uses finely ground beef or lamb mixed with grated onion, fresh parsley, mint, and Lebanese seven spice, shaped around flat metal skewers into long cylinders and grilled. The unique kafta flavor and delicious aroma are a result of the seasonings, especially onion, garlic, and herbs like fresh parsley and mint as well as Middle Eastern spices of dried mint, sumac, and cinnamon. When prepared well, kafta is moist, juicy, and an absolutely delectable main dish. For Pakistani food lovers, kafta will feel instantly familiar — it is essentially the Levantine cousin of seekh kabab, and the family resemblance is unmistakable.
The Secret Weapon: Lebanese Seven Spice (Baharat)
No discussion of Lebanese street food is complete without talking about baharat — Lebanese seven spice. This is the spice blend that gives Middle Eastern kebab its distinctive warm, aromatic depth that is unlike any other kebab tradition in the world.
Lebanese seven spice blend, also known as baharat (“spices” in Arabic), is a classic Middle Eastern blend made with warm spices, including allspice, cumin, cloves and coriander. Seven spice is what lends distinctive flavor to regional dishes, notably kebabs, koftas and dolmas.
The seven spices typically include: all spice, cinnamon, black pepper, cumin, coriander, cloves, and nutmeg. The balance of warm and aromatic notes — not chili-hot, but deeply fragrant — is what makes Lebanese Shish Kebab so universally appealing. It is bold enough to satisfy spice lovers but approachable enough for those who prefer warmth over heat.
You can find pre-mixed baharat at most Asian grocery stores, Middle Eastern supermarkets, and increasingly in mainstream supermarkets. In Pakistan, any good masala shop will have the individual spices needed to blend your own in minutes.
Toum: The Sauce That Completes Every Lebanese Shish Kebab
If Lebanese street food (kebab) is the star, toum is the standing ovation. Toum (meaning “garlic” in Arabic) is the legendary Lebanese garlic sauce — a cloud-like, intensely garlicky, vegan condiment made from just four ingredients: garlic, neutral oil, lemon juice, and salt, emulsified into a thick, white, fluffy cream.
Toum is a traditional Lebanese garlic sauce made with garlic, oil, lemon juice, and salt emulsified into a creamy spread served with shawarma and grilled meats. Toum has gone viral on TikTok and Instagram in 2025 and 2026, with millions of videos showing people spreading it on everything from wraps to vegetables to bread. But in Lebanon, toum has always had one true calling: to be slathered generously over freshly grilled Kebab.
Lebanese Shish Kebab Around the World
Lebanese Kebab has followed the Lebanese diaspora to every corner of the globe, and in doing so has become one of the most internationally recognized dishes in Middle Eastern cuisine.
Where to find the best Shish Kebab near you:
- Dubai & Abu Dhabi: The UAE is home to some of the finest Lebanese shish kebab restaurants outside Lebanon itself, with iconic spots in Deira, Jumeirah, and Downtown Dubai drawing huge crowds nightly.
- London: London’s Lebanese restaurant scene, concentrated in Edgware Road and Kensington, is world-class. Authentic Lebanese Kebab with proper charcoal grilling is widely available.
- Toronto, Canada: Toronto has one of the largest Lebanese communities in North America, and its Lebanese restaurants — particularly in Mississauga and the downtown core — serve exceptional Middle Eastern kebab that rivals Beirut.
- Sydney & Melbourne, Australia: Both cities have thriving Lebanese communities with beloved restaurants serving Lebanese shish kebab in the western suburbs.
- New York City, USA: From Brooklyn’s Atlantic Avenue to Astoria, Queens, Lebanese and Middle Eastern restaurants serving Lebanese Kebab are never far away.
- Karachi & Lahore, Pakistan: Lebanese cuisine has found a growing audience in Pakistan’s major cities, with several upscale Lebanese restaurants now serving authentic Labenese Kebab alongside local favorites.
- Beirut, Lebanon: The source. Restaurants in Hamra, Gemmayzeh, and Mar Mikhael serve Middle Eastern kebab over charcoal, with piles of fresh flatbread, pickled turnips, and a bowl of toum the size of your fist.
If you are searching for Lebanese Shish Kebab near me, the best bet is to look for Lebanese restaurants specifically, as the quality of spicing and grilling technique varies significantly from generic Middle Eastern takeaways.
Frequently Asked Questions About Lebanese Shish Kebab
What is Lebanese Shish Kebab?
Lebanese Shish Kebab, known as lahm mishwi, is cubed beef or lamb marinated in Lebanese seven spice, lemon juice, garlic, and olive oil, then grilled on skewers over high heat. It is one of Lebanon’s most celebrated dishes.
What is the difference between shish tawook and Lebanese Shish Kebab?
Shish tawook is the chicken version of Lebanese Shish Kebab, using a yogurt-based marinade with paprika and cinnamon. Classic Lebanese Shish Kebab (lahm mishwi) uses beef or lamb with an oil-and-spice marinade. Same skewer, very different flavors.
Is shish tawook the same as shawarma?
No. Shish tawook is marinated chicken grilled on individual skewers. Shawarma, a Lebanese street food, is seasoned meat cooked on a vertical rotisserie and shaved off in thin slices. Both are beloved Lebanese street foods but completely different preparations.
What is Lebanese seven spice?
Lebanese seven spice (baharat) is a blend of allspice, cinnamon, black pepper, cumin, coriander, cloves, and nutmeg. It is the defining flavor of Lebanese Shish Kebab and dozens of other Levantine dishes.
How do you pronounce shish tawook?
Shish tawook is pronounced “shish ta-WOOK” — the second syllable rhymes with “book.”
What is toum sauce?
Toum is a Lebanese garlic sauce made from garlic, oil, lemon juice, and salt, blended into a thick, fluffy, intensely garlicky cream. It is the classic accompaniment to Middle Eastern kebab and shish tawook.
Where can I find Lebanese shish kebab near me?
Search “Lebanese restaurant near me,” “shish kebab near me,” or “Middle Eastern BBQ near me” on Google Maps or Zomato for local options.
Authentic Lebanese Shish Kebab Recipe (Lahm Mishwi)
Serves: 4 | Prep time: 20 minutes + 4 hours marinating | Cook time: 10–12 minutes
This is the real thing — Lebanese Shish Kebab the way it is made in Lebanese homes and restaurants, with a proper seven spice marinade, charred skewers, and homemade toum on the side.
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Ingredients
For the Lebanese Shish Kebab:
700g (1.5 lbs) beef sirloin or lamb leg, cut into 1.5-inch cubes
4 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice (about 1 large lemon)
4 cloves garlic, finely grated
1.5 teaspoons Lebanese seven spice (baharat) — see blend below
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 large red onion, cut into 1.5-inch wedges
1 red bell pepper, cut into 1.5-inch pieces
1 green bell pepper, cut into 1.5-inch piecesLebanese Seven Spice Blend (Baharat) — Make Your Own:
½ tsp allspice
½ tsp ground cinnamon
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground black pepper
⅛ tsp ground cloves
⅛ tsp ground nutmeg
Mix together and store in an airtight jar. Makes enough for multiple batches of Lebanese shish kebab.To Serve:
Warm Lebanese flatbread or pita
Fresh parsley, roughly chopped
Pickled turnips (lift)
Lemon wedges
Toum (recipe below)🧄 Toum — Leb/anese Garlic Sauce
1 cup (about 3–4 heads) garlic cloves, peeled
1 teaspoon kosher salt
3 cups neutral oil (canola or sunflower — not olive oil)
¼ cup fresh lemon juice
2 tablespoons ice water
Directions
- Make the Lebanese shish kebab marinade In a large bowl, whisk together the olive oil, fresh lemon juice, grated garlic, Lebanese seven spice, salt, and black pepper until fully combined.
- Marinate the meat Add the beef or lamb cubes to the marinade and toss until every piece is well coated. Cover the bowl with cling film and refrigerate for a minimum of 4 hours — overnight is best for maximum flavor. This is the most important step for authentic Lebanese shish kebab.
- Make the toum Place garlic and salt in a food processor and blend until the garlic is finely minced, scraping down the sides as needed. With the processor running, very slowly drizzle in the oil in a thin, steady stream, alternating every ½ cup of oil with a tablespoon of lemon juice and a splash of ice water. The sauce will gradually turn white, thick, and fluffy. This takes about 10–15 minutes of slow, patient drizzling. Transfer to a jar and refrigerate — toum keeps for up to 2 weeks.
- Assemble the Lebanese shish kebab skewers Remove the marinated meat from the fridge 30 minutes before grilling. Thread the meat cubes onto metal skewers, alternating with red onion wedges and bell pepper pieces. Do not pack them too tightly — space allows the heat to char every side properly.
- Grill to perfection Heat your grill or grill pan to the highest setting possible. Lebanese shish kebab needs high, direct heat to achieve the char that defines this dish. Grill the skewers for 3–4 minutes per side, turning twice, for a total of 10–12 minutes. The outside should be deeply charred and the inside just cooked through. Do not overcook — juiciness is everything.
- Rest and serve Remove the Lebanese shish kebab from the grill and rest for 3–5 minutes before serving. Arrange on warm flatbread, scatter with fresh parsley, add pickled turnips and lemon wedges, and serve with a generous bowl of toum alongside.
Tips for the Best Lebanese Shish Kebab
- Use metal skewers — they conduct heat into the center of the meat and do not burn
- Cut meat evenly — uniform 1.5-inch cubes ensure everything cooks at the same rate
- Marinate overnight — 4 hours is the minimum but overnight marinade makes the most flavorful Lebanese shish kebab
- High heat is non-negotiable — charcoal is ideal; a gas grill on maximum or a cast iron grill pan also works
- Do not skip the toum — this garlic sauce is what ties the entire shish kebab experience together
Tried this Lebanese shish kebab recipe? Drop your thoughts in the comments and tell us your favorite topping! Don’t forget to share this post with someone who loves good food.
Image Credit: Pexel, Foxes Love Lemons
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