Dishes
What is Lebanese Kabab?
The herb-forward kabab on our grill, printed as 'Labnani' on the paper menu.
· 2 min read
A different seasoning
Where a Pakistani kabab leans on chilli, garam masala and ginger, a Lebanese-style kabab uses parsley, onion, garlic, allspice, black pepper and sumac. It is savoury and aromatic rather than hot.
How to eat it
With naan, raw onion and lemon, or wrapped in bread with salad. It is a good bridge for guests who are new to spicy food.
With naan, raw onion and lemon, or wrapped in bread with salad. It is a good bridge for guests who are new to spicy food.
Questions people ask
- Why is it spelled Labnani on the menu?
- That is the Urdu rendering of Lebanese. Same dish.
More guides
All guides →
Dishes5 min read
What is Shinwari Karahi?
The Khyber-style karahi that uses almost nothing but meat, tomato, green chilli and fat, and why that restraint is the whole point.
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Dishes4 min read
Karahi vs Handi: What's the Difference?
Same meat, very different pots. One is seared fast in a wok, the other simmered gently in clay. Here is how to choose.
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Dishes6 min read
A Guide to Balochi Sajji
Whole meat, salt, fire and patience. Sajji is the most minimal dish on our menu and one of the most demanding to cook well.
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Dishes4 min read
What is Mutton Rosh?
The quietest dish on the traditional menu: mutton cooked in its own juices with nothing to hide behind.
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Craving Something Delicious?
Explore our menu or call Arabian Grill Restaurant today.