Mangal

A rectangular or oval charcoal brazier, typically metal, used for grilling skewered meats (kebabs) directly over glowing coals.

Material & Construction

Welded or cast steel, often on short legs or a stand, sized to hold a bed of charcoal beneath a grilling rack.

Traditional Uses

Grilling kebabs, köfte, and other skewered meats; a central piece of equipment for outdoor and courtyard cooking across the region.

Modern Availability / Equivalents

Widely available through Turkish and broader Middle Eastern outdoor cooking retailers; functionally similar to a narrow charcoal grill or hibachi, though mangal is often longer and narrower to suit skewer length specifically.

Care & Maintenance

Clean ash from the base after use; season and oil any bare metal grilling surface periodically to prevent rust.