LUXE Serendipity magazine

By Donna Richardson

From the bustling streets of Istanbul to the vibrant markets of Marrakech, the humble kebab has travelled the world, carrying with it centuries of tradition, culture and community. Celebrated on World Kebab Day on Friday 10 July 2026, this much-loved street food offers more than just a delicious meal – it is a story of migration, heritage and the universal pleasure of gathering around an open flame.

This summer, London’s Soho welcomes a new destination for fire-led dining as Tagine & Grill launches as a permanent residency at The Sun & 13 Cantons. Created by Moroccan-born hospitality entrepreneur Yassir Chair, the restaurant brings the flavours of North Africa to the capital, placing authentic Moroccan-inspired kebabs at the heart of the experience.

Following a sell-out five-week pop-up at King & Co in Clapham, Tagine & Grill marks the latest chapter in Yassir’s culinary journey. The founder of fast-growing London street food concept Afuego Burger – now operating across five successful pub residencies — has built his reputation on bold flavours, creative cooking and bringing global influences together through food.

At Tagine & Grill, the grill becomes a gateway to Morocco, with dishes inspired by the aromas, spices and traditions Yassir grew up with. Signature plates include chargrilled lamb kofta served with lemon and mint yoghurt, pickled red cabbage, coriander and chilli sauce; chargrilled chicken thigh kebabs finished with ras el hanout dressing, harissa mayo and lime; and harissa-glazed halloumi kebabs topped with pomegranate and coriander — a dish proving that plant-based options can be just as exciting as their meat counterparts.

Beyond the kebabs, the menu continues the spirit of Moroccan sharing and open-fire cooking, featuring dishes such as chargrilled merguez sausages and crispy chicken briouats, alongside seasonal creations that celebrate fresh ingredients and traditional techniques.

While many travellers associate kebabs with Turkish döner or sizzling shish skewers, this iconic dish has countless interpretations across the globe. In Greece, it becomes souvlaki; in India, seekh kebabs showcase fragrant spices and smoky char; while across the Middle East, shawarma layers slow-cooked flavour with regional flair. Every destination has its own version, shaped by local ingredients, landscapes and generations of culinary knowledge.

For Yassir Chair, food has always been a passport to culture. After moving to London at the age of 20 to complete his master’s degree, he found himself in a city where cuisines from around the world meet, evolve and inspire one another. His passion for hospitality led to the creation of Afuego Burger, before he turned his attention to celebrating his own heritage through Tagine & Grill.

Through charcoal grilling, vibrant spices and contemporary Moroccan cooking, Yassir aims to transport diners beyond the streets of London and into the flavours of Morocco. In a city known for its global food scene, Tagine & Grill offers a reminder that every dish has a journey – and sometimes the best way to discover a culture is through the food cooked over its fire. – a oncept that has grown into five successful London pub residencies.

Driven by a love of open-fire cooking and the stories hidden within every recipe, Yassir later founded Tagine & Grill — a modern Moroccan dining concept inspired by the flavours and traditions of his childhood. Through bold spices, charcoal grilling and contemporary presentation, he aims to introduce London diners to the rich culinary landscape of Morocco while celebrating the memories and techniques passed down through generations.

For Yassir, the grill is more than just a cooking method; it is a connection between places and people. “Food has the power to transport you,” his journey reflects — taking diners from the streets of North Africa to the heart of London through every bite.

As travellers seek experiences that go beyond sightseeing, destinations are increasingly being discovered through their food. A plate of kebabs can reveal a country’s history, its people and its traditions – making this global favourite not just a meal, but a journey in itself. Here is our exclusive interview.

1. What inspired you to become a chef, and what drew you to making kebabs?

I grew up in a small fishing town in the north of Morocco, where food was always at the centre of family life. My earliest memories are of cooking over charcoal, sharing meals outdoors, and learning that the best food doesn’t have to be complicated, it just needs great ingredients and care. Moving to London gave me the opportunity to mix those Moroccan roots with everything I discovered here. Kebabs felt like the perfect canvas because almost every culture has its own version of cooking meat over fire. It’s simple, honest food that brings people together.

2. What makes a truly great kebab?

Balance. Great meat, proper seasoning, the right amount of smoke, fresh bread, vibrant salads, and a sauce that complements rather than hides the flavour. A kebab should leave you wanting another bite, not feeling weighed down.

3. What’s the biggest mistake people make when cooking kebabs at home?

Cooking over heat that’s too low or constantly turning the meat. People are often scared of getting a proper char, but that’s where so much flavour comes from. Let the meat develop colour before moving it.

4. Which cut of meat works best for different types of kebabs?

For lamb, I love shoulder because it has incredible flavour. For beef, bavette or sirloin work beautifully. Chicken thighs will always beat chicken breast; they stay juicy and have much more flavour. It’s all about choosing cuts with enough fat to stay succulent over fire.

5. How important is the marinade, and what are your essential ingredients?

The marinade is everything. It’s where the personality of the kebab begins. Mine usually starts with garlic, olive oil, fresh lemon, smoked paprika, cumin, coriander, black pepper, and fresh herbs. For Moroccan flavours, ras el hanout and preserved lemon can completely transform a dish.

6. What’s your favourite kebab style from around the world?

I have to stay loyal to Morocco. A beautifully grilled lamb kofta cooked over charcoal, served with fresh flatbread, tomato salad and a spicy herb sauce is hard to beat. It’s simple but packed with soul.

7. Do you have a secret tip for achieving the perfect char on a kebab?

Make sure the meat is dry before it hits the grill. If it’s too wet, it steams instead of caramelising. Also, don’t rush it. High heat, patience, and resist the temptation to keep flipping.

8. How do you balance traditional recipes with modern tastes?

I always respect tradition first. Once you understand why a recipe has survived for generations, you can modernise it without losing its identity. At Tagine & Grill, we keep Moroccan flavours authentic but present them in a way that’s exciting and approachable for today’s diners.

9. What’s the most unusual kebab you’ve ever created or eaten?

One of my favourites was inspired by Morocco and Latin America, a smoky beef kebab with chimichurri, preserved lemon yoghurt and grilled peppers. It sounds unexpected, but the flavours worked beautifully together.

10. What vegetarian or vegan kebab would you recommend to meat lovers?

Chargrilled oyster mushrooms marinated in chermoula are incredible. They have a naturally meaty texture and absorb smoky flavours brilliantly. Even dedicated meat lovers are usually surprised.

11. Which sauces pair best with different types of kebabs?

Lamb loves a fresh herb yoghurt or tahini. Chicken works beautifully with garlic sauce or harissa mayo. Beef pairs perfectly with chimichurri or smoky chilli sauce. The sauce should elevate the meat, never overpower it.

12. If you could only eat one kebab for the rest of your life, which would it be and why?

A charcoal-grilled Moroccan lamb kofta with warm homemade flatbread, tomato salad, and a spicy green herb sauce. It reminds me of home, family barbecues, and everything that made me fall in love with cooking.

13. What’s the busiest National Kebab Day you’ve ever experienced?

Every year seems to get busier, but festival season is on another level. Serving thousands of portions over a weekend teaches you that consistency is just as important as creativity. Keeping quality high while cooking at that volume is a challenge I genuinely enjoy.

14. What food trends are changing the way people enjoy kebabs?

People are becoming much more interested in quality over quantity. They want better meat, responsibly sourced ingredients, authentic flavours and proper cooking over charcoal. I also love seeing regional recipes from places like Morocco, Turkey and the Middle East getting the recognition they deserve.

15. What advice would you give someone wanting to make restaurant-quality kebabs at home?

Buy the best ingredients you can afford, don’t skip the marinade, cook over real charcoal if possible, and let the meat rest before serving. Simple food only becomes exceptional when every little detail is done properly.

Quick Fire

Pineapple on a kebab: yes or no?
Yes, but only when it’s grilled. The caramelised sweetness works brilliantly with smoky spices.

Garlic sauce or chilli sauce?
Why choose? Garlic first, chilli on top.

Wrap, pitta, or plate?
Freshly baked flatbread every time.

What’s your guilty-pleasure takeaway order?
A proper smash burger with crispy fries. As much as I love Moroccan food, sometimes a great burger just hits the spot.

What’s one ingredient people underestimate when making a great kebab?
Salt. It sounds simple, but seasoning correctly makes every other flavour shine.