Habibi brought its Lebanese charcoal chicken to Preston earlier this year.
Quincy Malesovas
After winning hearts in Wagga Wagga, Habibi brought its Lebanese charcoal chicken to Melbourne earlier this year. Birds are marinated for 24 hours in a heady mix of garlic, cumin, coriander and paprika before hitting the rotisserie.
Grab a combo with flatbread, pickles and garlic-herb Habibi sauce, or spice things up with the Blame the Flame wrap – chicken, chips, slaw, Lebanese-style pickles and a garlicky chilli sauce – that’s brushed with extra chilli and toasted to order.
Hot tip: Take home some Wagga-made sauces and seasonings. They’re part of Habibi’s mission to support regional communities with jobs, something echoed in the name – “my love” in Arabic.
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