1) Size by how many skewers you cook at once

• 4-6 skewers – usually for 2-5 people
• 7-10 skewers – usually for 6-10 people
• 10+ skewers – for a large group or frequent cooking

2) No-lid mangal or lid mangal?

• No-lid mangal – the classic for skewers: simple, fast and perfect for direct heat cooking.
• Lid mangal (grill-style) – more even temperature and an “oven effect”. Great for chicken pieces, vegetables and thicker cuts; the lid reduces wind impact and can add a light smoky aroma.

3) 3 things that really matter

• Steel thickness: thicker steel usually lasts longer and warps less from heat.
• Stable legs/frame: so the mangal stands firm and does not wobble.
• Air vents: easier control of charcoal burn and heat.

4) Common add-ons

• Grill grate – for steaks, vegetables and grilling on a grate.
• Skewers – for kebabs/shashlik.
• Fire poker – to manage charcoal and create heat zones.
• Grill tongs – for turning and moving food safely.
• Pan/kazan stand – if you want to place a pan or a smaller pot/kazan on the mangal (depends on the model).

Quick tip: tell us how many skewers you want to cook at once and whether you want a lid, and we’ll recommend the best model.