This study was conducted for detection of PAHs in both non marinated charcoal grilled kebab and kofta (5 of each) as a control samples and marinated charcoal grilled kebab and kofta (15 of each) using Gas liquid chromatography equipped with flam ionization detector GC/FID. Our results indicate the presence of Acenaphtene, Benzo (a) pyrene, Fluroanthene, Fluorene and Penanthrene (ppm) with a mean value of 0.027 ,0.0059 ,0.72 , 0.008 and 0.032 for kebab and 0.055, 0.023, ND, 0.04 and 0.023ppm for kofta respectively while Acenaphthylene was not detected in charcoal grilled kebab and kofta in non-marinated control samples. Moreover, after marination the mean values were 0.0041, ND, 0.068, ND and 0.0134 while in kofta they were ND, ND, 0.093, 0.0062 and ND respectively but Acenaphthylene in kofta was 0.010 ppm. However consumer not believed to be exposed to these levels so the application of this simple method by addition of natural preservatives (marination) at home and restaurants is important to reduce exposure of consumer to this group of carcinogenic agents produced during meat processing. The public health significance and economic importance of PAHs as well as recommendations for eating low PAHs meat were also discussed.