Middle Eastern Grilling Recipes, from Lamb Chops and Tabbouleh to Pickles and Dips

Sunday is grilling day in Lebanon, where I grew up. It didn’t matter if people lived in the country or the city: If they had a sliver of outside space, they set up their manqal (a low rectangular grill) and grilled chunks of lamb threaded onto skewers with pieces of tail fat in between, or spatchcocked chicken or quail. In my travels throughout the Middle East, I’ve recognized plenty of common ingredients and dishes—nutty tahini, tart sumac, gently spicy Aleppo pepper—as well as dishes, from cooling yogurt dips to takes on tabbouleh. What I love most about Middle Eastern food is how it combines fresh and heady flavors with, say, tangy lemon juice, sweet-sour pomegranate molasses, or fragrant spice mixtures. Grilling is the most widely shared culinary technique throughout the region. Cooked close to the flames the meat takes on a crisp char and a succulent texture. A Middle Eastern feast is always colorful and communal, with everyone passing around little dishes of seasonings, platters of grilled meats, and bowls and bowls of dips and salads—with some of everything making its way onto a pita. Sharing and grazing are great ways to enjoy a meal, no matter where in the world you may be.