Charcoal Chicken
Whole or half, over real charcoal. Skin dark and crackling, the rest of it still juicy.
Houston
KHARROUF
Lebanese fire. Modern Houston.
Carved in front of your guests.
Sumac, salt, and nothing to hide behind.
This is the part your guests talk about.
WE BRING THE FIRE
Whole lamb, live coals and our chefs, set up at your event in Houston.
Houston
KHARROUF
Fire-roasted lamb and charcoal chicken. We bring the whole fire to your event.
What this is
A whole lamb, live coals, and enough time to do it properly.
Kharrouf started the way these things start in Lebanon. A fire in the open, a lamb turning over it, and everybody standing closer to the heat than they need to. We kept all of that and moved it to Houston.
We do a short list of things. We would rather do them properly than do forty of them.
The lamb
The one that takes all day.
Whole lamb, seasoned, mounted, and left over live charcoal until the outside goes dark and crisp and the inside gives way under a fork. There is no faster version of this. That is the entire point.
- Live charcoal, never gas.
- Carved to order, in front of the room.
- Sumac, salt, olive oil. That is the list.
Now imagine waiting that long with two hundred people watching.
The menu
What comes off the fire the rest of the time.
Mom's Fries
Real potatoes, hand cut, long and semi-thick. Crisp outside, soft in the middle. Named after exactly who you think.
The Handhelds
Slow-roasted lamb, charcoal chicken, or chicken liver with mint and garlic, folded into toasted Lebanese bread.
The Salads
Fire Fattoush and the Harvest, both built to stand on their own and both better with lamb on top.
One thing we made ourselves
Kharrouf Signature Garlic.
Smooth, balanced, and nowhere near as aggressive as the garlic you are bracing for. We developed it ourselves and we are not going to tell you how.
It goes on the chicken, the fries, and most things people order twice.
After the lamb
The part nobody skips.
Live Knefeh in Ka'ak
Cut hot from the pan, lifted while the cheese still stretches, folded into ka'ak with pistachio and syrup.
Mom's Mouhalabieh
Silky, cold, orange blossom, pistachio and honey. The recipe is not ours to change.
After the fire
Lebanese coffee.
In a rakweh, in small cups, at the end.
Fire, feast, sweet, coffee. In that order.
Houston
Kharrouf Kitchen opens soon.
A small room built around an open fire. The lamb turning where you can see it, charcoal chicken beside it, a chef carving in front of the counter. Roughly eleven hundred square feet, most of it kitchen, on purpose.
No date announced yet. We will send one email when there is one.
Catering
We bring the whole thing to you.
The rig, the charcoal, the lamb, the chefs, the boards, the carving. You supply the guests and somewhere to put a fire.
- The rotisserie and the coals, set up and lit before anyone arrives.
- A whole lamb, already hours into its roast.
- Chefs who carve it in front of the room, to order.
- The boards, the sumac, the garlic, the bread, the sides.
- The knefeh, cut and pulled while people watch.
- All of it cleared away before you have to think about it.
Private celebrationsWeddings and engagementsCorporate and executive
Cultural and embassyFestivals and large eventsDrop-off cateringFamily and party orders
Before you ask
The things people actually want to know.
One lamb comfortably covers a large gathering, and we scale the fire to your headcount rather than the other way round. Send the number and we will tell you exactly what it takes.
Usually yes. The rotisserie needs a flat outdoor spot with clearance overhead and around it, away from anything that should not be near a fire. We walk the space with you before the date, and we bring everything the fire needs.
The fire runs under cover. Tell us early and we plan the setup around the forecast instead of hoping.
Yes. Ask us about sourcing and we will tell you exactly where it comes from.
Earlier than you think, especially for weekends and the holidays. A whole lamb is not something we can add on the day.
It depends on headcount and what you want around the lamb, so we quote properly rather than guessing at you. Send the date and the number of guests and you will get a real figure back.
Yes. The fire, the rig, the boards, all of it. You should not be scraping a rotisserie at midnight.
Not yet. It opens in Houston soon and there is no date announced. Join the list above and you will hear before anyone else.
From the table
What people say afterwards.
Nobody sat down. Everyone stood around the fire for an hour before we even ate.
Private celebration, Houston
Guests are still sending me photos of the carving. Two months later.
Wedding, Houston
They set up, they cooked, they carved, they cleared. I did not lift anything.
Corporate event, Houston
The one thing to do here
Plan your Kharrouf experience.
Tell us the date and roughly how many people. We will come back with what the fire looks like for your event and what it costs.