From sacred embers to culinary artistry
Established in 2005, Al Kababji brings together ancestral Levantine grilling traditions, ethically raised prime cuts, and Michelin-inspired craft in the heart of Dubai.
Founding heritage
Born in 2005 in Dubai, honoring authentic Levantine charcoal traditions with uncompromising culinary refinement.
Prime halal sourcing
Ethically raised, premium certified cuts chosen exclusively for optimum marbling, tenderness, and rich flavor.
Secret spice marinades
Hand-pounded sumac, dried limes, and heritage botanical blends slow-infused for twenty-four hours.
Open charcoal mastery
Seared over glowing hardwood embers at precise heat zones to capture smoky crusts and succulent centers.
Chef Omar Al-Farsi
Head Grill Master · 20+ Years Firecraft
950°C
Natural Hardwood Embers
100%
Prime Halal Certified Cuts
Authentic Middle Eastern grillcraft with a modern touch
Every dish honors time-tested Levant recipes, seasoned with our signature botanical spice blends and grilled over hand-selected hardwood charcoal.
Recipes preserved and perfected over four decades of family grillcraft.
Our dry marinades combine whole spices toasted in small batches daily, creating nuanced layers of warmth without overpowering the natural richness of the meat.
Masters of charcoal and Fire Craft
Behind every searing skewer is decades of disciplined craft. Our grill masters balance natural hardwood heat, secret marinades, and hand-carved cuts to deliver an unforgettable hearthside dining experience.
Chef Omar Al-Farsi
Grand Master of Levantine Charcoal Arts & Damascus Pit Traditions
"true flame grilling is not about intense heat; it is the patient conversation between seasoned hardwood, gentle air, and aged meat."
Royal Aleppo Kebab with Pistachio Crumb
Hand-minced prime lamb folded with 14 secret mountain spices, seared over white oak coals, and garnished with roasted Gaziantep pistachios.
Chef Tariq Mansoor
Specialist in Slow-Smoked Lamb Ribs & Ancient Marinades
"The smoke must perfume the cut without masking its natural sweetness. Every skewer tells the story of our heritage hearth."
Smoked Wagyu Ribeye Kebab with Pomegranate Glaze
Selected A5 Wagyu cubes marinated for 36 hours in cold-pressed sumac oil and wild thyme, slow-kissed by fragrant citrus wood embers.
Dine at the Chef’s Counter
Witness the open flame theater firsthand with direct table bookings.