📝 About This Recipe
Experience the smoky, aromatic soul of the Levant with this spectacular Mixed Grill Platter. This Halal-certified feast features a trio of succulent meats—tender Shish Tawook, spiced Lamb Kofta, and juicy Beef Shish Kebab—all marinated in traditional spices like sumac and Aleppo pepper. Perfectly charred over an open flame, this platter brings the vibrant energy of a Middle Eastern bazaar straight to your dining table.
🥗 Ingredients
Shish Tawook (Chicken)
- 500 grams Chicken Breast or Thighs (cut into 1-inch cubes)
- 1/2 cup Greek Yogurt (full fat)
- 4 cloves Garlic (minced into a paste)
- 2 tablespoons Lemon Juice (freshly squeezed)
Lamb Kofta
- 500 grams Ground Lamb (20% fat content for juiciness)
- 1 small Red Onion (grated and squeezed dry)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 tablespoon Seven Spice (Baharat) (traditional blend)
Beef Shish Kebab
- 500 grams Beef Sirloin or Ribeye (cut into 1-inch cubes)
- 3 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Tomato Paste
- 1 teaspoon Allspice (ground)
For the Platter & Garnish
- 1 tablespoon Sumac (for dusting)
- 4-6 pieces Pita Bread (warmed)
- 3 pieces Grilled Vegetables (tomatoes, onions, and green chilies)
👨🍳 Instructions
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1
In a medium bowl, whisk together the yogurt, garlic, lemon juice, 1 tablespoon of olive oil, and a pinch of salt. Toss the chicken cubes in this marinade until well coated. Cover and refrigerate for at least 2 hours.
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2
In a separate bowl, combine the beef cubes with 2 tablespoons of olive oil, tomato paste, allspice, and black pepper. Massage the marinade into the meat. Cover and refrigerate alongside the chicken.
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3
Prepare the Lamb Kofta by mixing the ground lamb, grated onion, chopped parsley, Seven Spice, and salt. Knead the mixture for 3-4 minutes until it becomes slightly tacky; this ensures it stays on the skewer.
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4
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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5
Thread the marinated chicken onto skewers, leaving a tiny bit of space between pieces for even cooking. Repeat with the beef cubes.
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6
Mold the lamb mixture into long, sausage-like shapes around flat metal skewers (or double wooden skewers), pressing firmly with your thumb and forefinger to create 'dimples'.
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7
Preheat your grill (charcoal is best for flavor, but gas works) to medium-high heat. Lightly oil the grates.
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8
Place the beef and chicken skewers on the grill first. Cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and the beef reaches your desired doneness.
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9
Place the Lamb Kofta on the grill. These cook faster, usually 3-4 minutes per side. Be careful when turning so they don't break.
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10
While the meat is grilling, place the whole tomatoes, quartered onions, and chilies on the cooler side of the grill until charred and softened.
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11
During the last 2 minutes of cooking, place the pita bread on the grill to warm through and absorb some of the smoky aromas.
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12
Remove the meats from the grill and let them rest on a warm plate covered with foil for 5 minutes. This keeps them juicy.
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13
To assemble, line a large wooden board or platter with the warm pita bread. Arrange the skewers on top.
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14
Garnish the entire platter with a heavy dusting of sumac and a handful of fresh parsley. Serve immediately while hot.
💡 Chef's Tips
Always squeeze the liquid out of your grated onions for the Kofta; excess moisture is why meat falls off the skewer. Don't skip the resting period—5 minutes under foil allows the juices to redistribute for maximum tenderness. For the most authentic flavor, use natural lump charcoal and add a few sprigs of dried rosemary to the coals. If you can't find Baharat (Seven Spice), make your own by mixing black pepper, paprika, cumin, coriander, cloves, nutmeg, and cinnamon. Ensure your meat is at room temperature before it hits the grill to ensure even cooking from edge to center.
🍽️ Serving Suggestions
Serve with a side of creamy Toum (Middle Eastern garlic sauce) and classic Hummus. A fresh Fattoush salad with crispy pita chips provides a bright, acidic contrast to the rich meats. Pair with a cold glass of Salty Ayran (yogurt drink) to cleanse the palate between bites. Serve over a bed of yellow saffron rice or vermicelli rice for a more filling meal. Offer a side of pickled turnips and spicy Shatta (chili paste) for those who love an extra kick.