Arab barbecue is a popular food in Arab countries in the Middle East. Arabian Peninsula has a close relationship with spices since ancient times, and is famous for being good at planting, making and using spices. After the meat is trimmed, it is marinated with special Arabic spices and then evenly distributed on the smokeless barbecue trough. Turn it up and down, sprinkle benzoin and tamarind seed powder while baking, and emit a rich and non-irritating fragrance. In recent years, it was introduced to China by Haohuomi Snacks R&D Center. The special seasoning for Arabian barbecue is ground into powder by frankincense, myrrh, cinnamon, dried lime, benzoin, tamarind seed, opal tannin and clove.

Arab barbecue has become a new trend in this country because of its delicious, special benefits, nutrition and characteristics. The raw materials are convenient and flexible, and the meat of any part of poultry and livestock can be roasted. Before baking, the secret seasoning is marinated to taste, then cut into squares and strung on a special wooden stick, and then processed and baked in a special smokeless gas stove. Only when the meat color turns yellow and crisp can it be eaten. Crispy meat is tender and fragrant, and the listener drools, while the eater leaves fragrance. It tastes delicious, and the more you eat it, the more addictive it is, which can quite satisfy the appetite of customers.