Since 1989 · Mecca, Saudi Arabia

Charcoal-grilled.
Spice-laced. Unmistakably Tazaj.

For thirty-five years we've grilled chicken the way our founder's wife grilled it for him — slow, simple, and unmistakable. One hundred and ten kitchens later, the recipe hasn't moved an inch.

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1989 Founded in Mecca

110+ Locations

35 Years on the grill

14 House sauces

The Beginning

A small farouj.
A daily ritual.

In 1989, Abdul Rahman Fakieh's wife began preparing him a small grilled chicken every day — marinated in a quiet blend of spices she'd inherited from her mother.

Friends asked. Neighbors asked. Then Mecca asked. So he opened a single shop, then another, and another — never altering the marinade, never trading the charcoal for shortcuts.

Today, three and a half decades later, every chicken on every Tazaj grill begins the same way: marinated overnight, charred slowly, served with the same signature sauces that started it all.

— A recipe we have not changed.

al-Tazaj · الطازج

الطازج

Adjective. The fresh. The just-grilled. The straight-from-the-fire.
It is also our name. We chose it carefully.

Signature Plates

Three dishes
worth driving for.

Every chef has a recipe they protect with their life. Ours is on the menu — three of them, in fact. Charred, layered, and stubbornly traditional.

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From farm to plate

Four steps.
None of them new.

The chicken on your plate has done a journey we've refined over thirty-five years and refused to alter once.

01 / Source

The Fakieh farm.

Every bird begins on the same family-owned poultry farm we've operated for half a century in the west of the Kingdom. We don't buy chicken. We raise it.

المزرعة

02 / Marinade

Twelve hours, minimum.

A proprietary spice blend, ground daily. The bird goes in, comes out the next morning, and never sees a shortcut. The blend has not changed since 1989.

التوابل

03 / Charcoal