Lebanese-Australian charcoal-roasted chicken, served whole or quartered with garlic toum, chips, pickled turnip and Lebanese bread. A reliable Sydney pick.

Lebanese immigration to Sydney from the 1970s built the country's charcoal chicken culture. El Jannah on South Street, Granville (founded 1998) defined the modern Sydney format: whole chicken cooked over charcoal, served with house garlic toum (a fluffy whipped garlic-and-oil emulsion), thin chips and pickled turnip. The format spread across western Sydney and into the eastern suburbs through Charcoal Charlies, Charcoal Chicken Co and dozens of family-run shops. The whole bird with a tub of toum is now the canonical Sydney family takeaway.

2 editor picks for Sydney Charcoal Chicken with Toum in Sydney, ranked by editorial score. All Sydney signature dishes · Sydney Charcoal Chicken with Toum across every city.