Shish Kebab Sandwich (ساندويش شيش كباب) is the skewer-grilled cubed meat sandwich, chunks of lamb or beef threaded on a skewer, charred over fire, and slid into bread. The angle is the cube itself. Unlike shawarma's thin shaved layers or kafta's worked ground mixture, shish kebab is whole pieces of muscle, marinated and grilled so the outside takes char while the inside stays juicy. That gives the sandwich a meatier, chewier bite with real textural contrast, and it puts the whole thing at the mercy of grill control. Cook the cubes right and each one is smoky outside and tender within; overcook them and the sandwich becomes a chew of dry, tight meat that no amount of sauce rescues.
The build is direct. Beef or lamb is cut into cubes, marinated with onion, oil, lemon, and warm spice, then skewered, often interleaved with onion or pepper, and grilled over coals until the edges char and the fat renders. The meat is pushed off the skewer into split khubz or a flatbread laid flat. Toum or tahini is streaked alongside, then the sharp companions, pickled turnip or cucumber, raw onion with sumac, tomato, parsley, and the bread is rolled or folded around the lot. The kebab is not shredded, so the cubes sit as distinct pieces and the sandwich eats with more bite than a shawarma wrap. Good execution is cubes grilled to a charred exterior and juicy center, cut small enough to bite through cleanly in the bread, balanced with enough acid and garlic to answer the fat and char. Poor execution is meat grilled grey and dry, cubes too large to manage in a roll, a sandwich that is all chew and char with nothing fresh to cut it, or bread that goes soggy under the grilling juices.
It sits beside shish taouk in the skewer family, the difference being the meat: where taouk is marinated chicken grilled to a soft, lemony tenderness, the kebab is red meat with more fat, more char, and a heartier chew. It is a cousin of shawarma in spirit, spiced grilled meat in bread with garlic, acid, and crunch, but the cube format keeps it firmly its own thing, a sandwich built on distinct pieces of fire-charred muscle rather than shaved or ground meat. It is one of the most straightforward statements a Lebanese grill makes: good meat, cubed, charred, and put in bread with the usual sharp company.