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PCDDs /Fs were investigated in outdoor air of charcoal grilled meat-restaurants in Jordan. Restaurants were given the codes (S, Z, G, B, and J). Levels of PCDDs/Fs depend on the quantity of used charcoal, amount of grilled meat, and sampling season. Results in (ng TEQ/m3) found in the order: S restaurant (12.4) > J (3.4) > B (1.8) > G (1.6) > Z (0.2). Total emissions in (g TEQ / year) were in the order: S restaurant (1.295) > J (0.132) > B (0.092) > G (0.025) > Z (0.003). This study is the first of its kind in MENA region. Polychlorinated dibenzo-p-dioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs) concentrations were studied in outdoor air of charcoal grilled meat-restaurants in Amman/Jordan. The studied restaurants were given the codes (S, Z, G, B, and J). The PCDD/Fs compounds were extracted from the filter using the green extraction method called QuEChERS and detected in extracts using GC/MS. The concentrations of PCDD/Fs in the chimneys were found to depend on many factors that were measured such as type and quantity of grilling fuels, amount quantities of grilled food after marinating and sampling season. The results showed that PCDD/Fs concentrations in toxic equivalents (TEQs) in (ng TEQ/m3) were found in the following order: S restaurant (12.4) > J (3.4) > B (1.8) > G (1.6) > Z (0.2) where some samples contained 2, 3, 7, 8-TCDD in considerable amounts. The total emissions of PCDD/Fs in (g TEQ / year) for all restaurants samples were in the following order: S restaurant (1.295) > J (0.132) > B (0.092) > G (0.025) > Z (0.003). This study is featured as the first of its kind in the Middle East and North Africa that reveals the dangers of using charcoal for grilling because it causes contamination of food and air. It also calls for advising people to minimize the consumption of grilled food since food will contain a portion of the carcinogenic B (a) P and 2,3,7,8-TCDD and also advising for using filters for restaurant chimneys.