Madhbi is a Bedouin and northern-Saudi grilling method, distinguished from mandi (pit-baked) and madfoon (buried) by cooking the meat on hot flat stones over charcoal. Lamb or chicken is marinated, then grilled on the heated stones until the outside is crisp and smoky while the inside stays juicy. It is a staple of the northern and Bedouin table, also popular in Asir and Jazan, served with rice. The stone-grill method gives a distinct char and crust that a regular grill cannot.
Charred, crisp-edged, intensely smoky meat with a stone-seared crust, the inside juicy and tender, the marinade warm. Eaten with rice and a sharp sauce, it is smoky, savoury and the grilled face of Bedouin cooking.
The defining element is the hot flat stone. Flat stones are heated in the charcoal fire until very hot, then the marinated meat is laid directly on them, which sears the surface instantly and gives a stone-char crust that a metal grill cannot replicate. The meat is turned as it cooks, basted with ghee. The stones must be hot enough to sear on contact, or the meat steams rather than chars.
Variations
A chicken version is popular for everyday. Some add a yogurt-based marinade.
On the Palate
Where Madhbi Saudi sits in the Saudi flavor cloud
Ingredients
Serves 6How it's made
6 steps · 40 min
- 110 min
Marinate 1.5kg lamb (or 1 whole chicken) with 1 tbsp each of cumin, coriander and cardamom, 1 tsp black pepper, 4 cloves crushed garlic, 2 tbsp ghee and salt; rest 4 hours.
- 215 min
Build a charcoal fire; heat flat clean stones in the embers until very hot.
Watch outHeat the stones until they sear on contact — if they're not hot enough the meat steams grey instead of taking that stone-char crust.
- 35 min
Lay the meat directly on the hot stones; grill, turning, basting with ghee.
- 430 min
Cook 40-50 minutes (lamb) or 35-40 minutes (chicken) until the outside is charred and crisp and the inside cooked through.
Watch outCook, turning and basting with ghee, until the outside is charred and crisp — the ghee keeps the surface from drying while the char builds.
- 510 min
Meanwhile, cook 400g basmati rice in 600ml water with salt.
- 64 min
Rest the meat 10 minutes; serve on a platter over the rice.
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