Middle Eastern Mixed Grill

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


  1. For the Shish Tawook, combine all the ingredients and refrigerate for 4 hours.

  2. For the Beef Cubes, combine all the ingredients and refrigerate for 4 hours

  3. 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

  4. Soak bamboo sticks in water for 30 minutes to an hour.

  5. Thread the chicken, beef and kebabs onto the skewers.

  6. Grill until well cooked.

  7. Heat up the bread and cut into slices. Arrange onto a serving platter.

  8. Add the meats and grilled tomatoes and green chilies.

  9. Serve with yogurt tahini sauce.



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