Grill Doha 그릴도하

Charcoal-grilled lamb chops, made from chilled Australian lamb, share the table with a hummus platter that comes in versions such as classic and piccante, meant for spreading on pita. Spicing stays mild enough for diners new to Middle Eastern food, while the lamb tajine, a stew, brings some heat. The lamb arrives already grilled as steak, with no tabletop cooking, and because it is chilled meat, little smell clings to clothes. Shakshuka runs salty and works best with bread. Older map pins can mislead: the restaurant has moved from its main-road spot to a basement across the street, up a sloping lane. Parking is easy, and prices are reasonable for Hannam-dong.