GOOD APP. LEGENDARY REWARDS.
Order on App,
Skip the Queue
$5 OFF
EVERY TUESDAY
$3.95 Delivery
for the fam
2 free tender
Thursdays
Why it tastes like
Nothing else.
Three things no chicken shop does.
We do all three, Every Single Day.
Real Flame.
Toum (garlic sauce).
Every Day.
What goes in.
Why it matters.
El Jannah Charcoal Chicken
You’re invited to our table, you’re welcome to share the El Jannah story. Our Lebanese – Australian food is simple, pure deliciousness. Fresh flavours drawn from childhood memories of a paradise that existed in Lebanon.
A place where every dish was cooked over an open wood fire and always enjoyed with family. At the heart of the El Jannah story is a self – made man, his family and food that’s made to be shared. Not all charcoal chicken is made equal. Ours is legendary.
The El Jannah charcoal chicken legend keeps growing, with new El Jannah restaurants opening their doors Australia-wide. Learn more about our franchise opportunities and careers. Our family-owned and founded business welcomes you.
What's On at EL Jannah
Recent Location
Upcoming Location
Fountain Gate, VIC >
EJ's at Home or Office?
All Aboard!
Charcoal
is our secret
BREAKING: @realkrissymarsh is entering her charcoal chicken era 🔥
The grill was hot. The pressure was hotter. The toum was standing by for moral support 🧄
See how she handled the heat. Full episode coming soon.
Oct 8
About to get EJs for lunch? Wellll, we`ve got a deal for you 🫵
$12 Lebanese Lunch Roll Meals when you order online!! Download the app and get into it 📲
Oct 7
The team lunch debate is over 🥁🔥
The OG With The Faves has got the lot:
🍗 Whole charcoal chicken
🥗 Medium tabouli
🧄 Medium toum
🫓 Bag of Lebanese bread
🥒 Medium pickles
🍟 Large chips
🧀 2 cheese & garlic pockets
$49.95. All day instore and via the app.
Oct 7
Spend $60, get $10 off, zero effort. Anytime, anywhere. 🔥
Use code FEAST10 on your next online order and let the feast begin.
Download the app via the link in bio to order now 🍗
Oct 5
Simple ingredients. Big flavour. Made fresh daily.
That`s the tabouli.
Oct 4