I love the idea of a mixed grill. You get a little bit of everything. Chicken, beef, lamb and veg. This Middle Eastern Mixed Grill Platter is great for feeding a crowd and will have everyone begging for more. I serve this mixed grill with a yogurt tahini sauce. Make sure you check out the recipe here.
Preparation Time 45 minutes plus 4 hour marination
Cook Time 40 minutes
Serves 6
Ingredients
Shish Tawook
1 kg chicken breasts- cubed
1/2 cup yogurt
1/4 cup lemon juice
1/4 cup olive oil
6 garlic cloves- minced
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon cinnamon
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon. black pepper
Kafta Kebabs
1 medium onion- quartered
2 cloves garlic
500 grams lamb mince
100 grams lamb fat
salt and pepper- to taste
1/2 teaspoon cayenne
1/2 teaspoon green cardamom powder
1/2 teaspoon sumac
1/2 teaspoon nutmeg
1/2 teaspoon paprika
Beef Cubes
500 grams beef steak- cubed
1/4 cup soya sauce
1/8 cup olive oil
1/4 cup yogurt
1 teaspoon Worcestershire sauce
1 tablespoon vinegar
3 tablespoons lemon juice
3 cloves garlic- minced
1 teaspoon mustard
1/2 teaspoons black pepper
1/2 teaspoon green cardamom powder
1/2 teaspoon cinnamon powder
1 teaspoon paprika
1 teaspoon salt
Garnish
1 green pepper- in chunks
4-6 tomatoes- halved
8 green chillies
whole wheat naan bread
Instructions
For the Shish Tawook, combine all the ingredients and refrigerate for 4 hours.
For the Beef Cubes, combine all the ingredients and refrigerate for 4 hours
For the Kafta Kebabs, grind down the onion, garlic and parsley in a food processor. Add the lamb, lamb fat and spices. Grind in the food processor until well mixed. Marinate 4 hours
Soak bamboo sticks in water for 30 minutes to an hour.
Thread the chicken, beef and kebabs onto the skewers.
Grill until well cooked.
Heat up the bread and cut into slices. Arrange onto a serving platter.
Add the meats and grilled tomatoes and green chilies.
Serve with yogurt tahini sauce.