This study was conducted to assess the concentrations of the polycyclic aromatic hydrocarbons (16PAH, PAH4 and PAH8) in the examined samples of six heat-treated Egyptian charcoal-grilled meatball (kofta), gas chicken Shawerma, charcoal and gas grilled Chicken, charcoal-grilled Fish and cold smoked Herring which are widely consumed as a family meal, take-away or as sandwiches in Egypt. The samples were collected from different restaurants, Hyper-Markets, and grilled Shops in Ismailia Governorate. Four samples from each of the six heat-treated products were analyzed by using HPLC analysis using a Shimadzu LC20 series (Kyoto, Japan) with a fluorescence detector (RF-10AxL) and a ZORBAX Eclipse PAH (2.1×150 mm, 3.5 lm, Agilent) as a separation column. The PAHs concentration levels in examined samples varied mainly according to the heat-treated method. Charcoal and gas grilling cooking process were released high concentrations of total PAH4 and PAH8 in heat-treated meat products and fish.