Polycyclic aromatic hydrocarbons are considered as harmful organic compounds that can occur during the heat treatment of meat, particularly grilling or barbecuing. The purpose of this research is to evaluate the degree of contamination of 12 PAH constituents (benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[a]pyrene, Dibenzo [ae] pyrene, Dibenzo [al] pyrene, Dibenzo [ah] pyrene, Dibenzo [ai] pyrene, indeno [1,2, 3-cd] pyrene, benzo [ghi] perylene, Cyclopenta (c,d) pyrene and Dibenzo [a,h] anthracene)on 30 heat-treated meat samples using high-performance liquid chromatography (HPLC) in Charcoal grilled beef kofta, charcoal-grilled chicken meat and gas-grilled chicken meat (10 of each), PAH4 and PAH8 mean values were 90±93.17, 19.7±28. 1;69.6±74.4, 10.9±16.25;41. 3±44.9,3.4±5.1µg/g, respectively. Although the high levels of PAHs can be consumed, caution remains advised while eating grilled meat meals.