Butcher & Kebabs Recipe

1. Marinate

In a bowl combine Greek yogurt, 2 tbs olive oil, minced garlic, lemon juice, chopped rosemary and thyme, ground cumin, smoked paprika, kosher salt and black pepper. Stir until smooth. Add lamb cubes and toss to coat thoroughly. Cover and refrigerate at least 2 hours, preferably overnight for best flavor.

2. Assemble & Grill

When ready to cook, preheat grill to medium-high (about 425°F / 220°C). Thread marinated lamb onto skewers leaving small gaps for even heat circulation. Brush skewers lightly with olive oil. Grill kebabs 8–10 minutes, turning every 2–3 minutes, until exterior is browned and internal temperature reaches 145°F (63°C) for medium-rare to medium. Rest 5 minutes before serving; finish with a sprinkle of flaky sea salt and pepper.

3. Braise

Preheat oven to 325°F (160°C). In a heavy ovenproof pot heat 1 tbs vegetable oil over medium-high heat. Sear short rib pieces in batches until browned on all sides, about 6–8 minutes total. Add minced shallot and garlic and cook 1 minute. Add beef stock, soy sauce, and brown sugar; bring to a simmer. Cover and transfer to oven. Braise until fork-tender, about 1.5–2 hours. Remove meat and strain braising liquid; reserve.

4. Reduce Glaze & Finish

Place braising liquid in a small saucepan and simmer until reduced to about 1/4 cup and slightly syrupy (8–12 minutes). Whisk in cornstarch diluted with 1 tsp cold water if you prefer a thicker glaze. Thread braised beef pieces onto skewers. Preheat grill to medium-high and brush meat lightly with oil. Grill 2–3 minutes per side just to develop char and warm through while brushing with reduced glaze to build shine and flavor. Finish with cracked black pepper and flaky salt.

5. Prepare Mixture

In a bowl combine ground chicken, grated onion (squeeze out excess moisture), minced garlic, red pepper flakes, paprika, ground cumin, salt and pepper. Mix with your hands until well combined and slightly sticky, about 2–3 minutes. Chill mixture 30 minutes to make shaping easier.

6. Shape & Grill

Divide mixture into 6 equal portions. Press each portion onto a flat or wide skewer, shaping into long, even kebabs about 6" long and 3/4" thick. Preheat grill to medium-high. Brush kebabs with olive oil and grill 4–6 minutes per side until internal temperature is 165°F (74°C) and exterior is nicely browned. Let rest 3 minutes, then finish with lemon wedge squeeze and chopped parsley.

7. Marinate & Skewer

In a small bowl whisk harissa paste, minced garlic, olive oil, honey and lemon juice. Season pork cubes with salt and pepper and toss with the harissa mixture. Marinate 30–60 minutes in the refrigerator. Thread pork onto skewers, leaving slight gaps for even cooking.

8. Grill & Glaze

Preheat grill to medium-high. Brush pork kebabs with oil and grill 10–12 minutes, turning every 2–3 minutes, until internal temperature reaches 145°F (63°C) and glaze is caramelized. Brush with any reserved marinade during the last 1–2 minutes of cooking (discard any marinade that touched raw pork). Rest 5 minutes and finish with flaky salt.

9. Cook Basmati Rice

Rinse 2 cups basmati rice under cold water until water runs clear to remove excess starch. In a medium saucepan combine rinsed rice, 2.5 cups water, butter or olive oil and 1 tsp kosher salt. Bring to a boil over high heat, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes. Fluff with fork and stir in chopped parsley.

10. Plate

Divide rice among plates (approx. 2/3 cup cooked rice per person if serving three kebabs each; adjust portioning as needed). Arrange selected three kebabs per person on top or alongside the rice. Garnish with parsley and lemon wedges. Drizzle a light tablespoon of olive oil over rice if desired.

11. Before serving, brush all kebabs lightly with remaining olive oil and season with flaky sea salt and a grind of black pepper. Offer lemon wedges alongside for squeezing. Serve immediately while kebabs are hot with local basmati rice. If presenting family-style, place skewers on a warmed platter with rice in the center and garnish with parsley.