Blog posts of '2025' 'August'

At Chef Eyad restaurant, the burger special is a true masterpiece crafted with passion and expertise. Each burger is made from premium, juicy beef, seasoned with a unique blend of spices that reflect Chef Eyad signature style. The patties are grilled to perfection, offering a smoky, tender bite that delights every burger lover. Served with freshly baked buns and complemented by a selection of flavorful toppings and sauces, this burger special promises a memorable and satisfying experience. Whether you’re a fan of classic flavors or adventurous combinations, Chef Eyad burger special is designed to please every palate.

Grilled Shish Tawook  Chef Eyad Restaurant
In the heart of Amman, Chef Eyad Restaurant offers a unique experience for grill lovers, with its signature Grilled Shish Tawook  tender chicken cubes marinated in a special blend of oriental spices, grilled over charcoal to achieve a golden color and irresistible smoky flavor. The dish is served with creamy hummus, fresh fattoush, and side options like crispy fries or fragrant rice. Whether you choose half a kilo or a full kilo, you’re in for a rich feast of authentic flavors and top-quality cuts that reflect Chef Eyad’s passion and expertise in the art of grilling.

Smoked Lamb Head  An Oriental Touch with a Spicy Flavor

Chef eyad restaurant offers this unique dish that blends ancient heritage with modern flavor. The lamb head is carefully selected, thoroughly cleaned, and prepared according to the highest standards. It is then marinated with a special blend of rich oriental spices and coated with a layer of natural honey, creating the perfect balance of sweetness and heat. The head is marinated for several hours, then slowly smoked for up to 10 hours using carefully selected woods that impart a rich, aromatic flavor to the meat.

He became famous in his home country for his smoked and grilled meats, prepared with his special blend and marinated in a unique mix of Eastern spices and diverse flavors. His smoked meats captivate people around the world. He gained his core expertise in the U.S. state of Texas, then brought it to his place of residence, adding his own signature touches using secret Eastern spices. He was the first to use honey as a key ingredient in presenting smoked meat dishes in his restaurant. He coats premium American Black Angus beef slices and locally sourced lamb cuts with his secret marinade, then soaks and smokes them for 8 to 12 hours depending on the cut, using special ovens that are displayed in front of guests in the dining area.