Mix Grill Recipe

Marinate beef

In a bowl combine 2 tbs olive oil, minced garlic, 1 tbs lemon juice, smoked paprika, 1/2 tsp ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Add beef cubes and toss to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.

Thread beef cubes onto skewers, leaving small gaps so heat circulates. Set aside at room temperature for 15 minutes before grilling.

Make chicken marinade

Whisk together 1/2 cup yogurt, 1 tbs olive oil, lemon zest, minced garlic, ground coriander, turmeric, 3/4 tsp kosher salt and 1/4 tsp black pepper until smooth.

Add chicken pieces to the marinade, toss to coat, cover and refrigerate for at least 30 minutes and up to 4 hours. Thread marinated chicken onto skewers before cooking.

Prepare kofta mixture

Place ground lamb in a bowl with grated onion (squeezed dry), 2 tbsp chopped parsley, 1 tsp cumin, 1/2 tsp coriander, 1/4 tsp cinnamon, 1 tsp salt and 1/2 tsp black pepper. Mix gently until combined — avoid overworking.

Divide mixture into 8 equal portions. Shape each portion around a skewer into an elongated sausage shape about 4 inches long, pressing firmly so it adheres. Brush lightly with 1 tbs olive oil.

Toss onion wedges, bell pepper pieces, zucchini rounds and mushrooms with 2 tbs olive oil, 3/4 tsp salt and 1/2 tsp black pepper. Thread vegetables onto skewers, leaving a bit of space between pieces.

Preheat

Prepare grill for medium-high heat (about 400°F / 200°C). If using charcoal, coals should be covered with gray ash. Oil the grates to prevent sticking.

Start by grilling items with similar cook times together: lamb kofta and beef skewers first. Place kofta and beef skewers over direct heat and cook 3–4 minutes per side until nicely charred and internal temperature for beef reaches desired doneness (medium-rare 130–135°F) and lamb reaches 160°F. Move to cooler part of grill if charring too quickly.

Grill chicken skewers 4–5 minutes per side until cooked through and internal temperature reaches 165°F. Grill vegetable skewers 3–5 minutes per side until tender and charred in spots. Total grilling will take about 10–14 minutes depending on thickness and heat.

Remove all skewers and rest for 5 minutes to allow juices to redistribute.

Make garlic yogurt sauce

Stir together 1/2 cup Greek yogurt, 1 minced garlic clove, 1 tbs lemon juice and 1/4 tsp salt. Taste and adjust seasoning; add a splash of water to loosen if desired.

Transfer skewers to a serving platter. Sprinkle chopped parsley over top and serve with lemon wedges and the garlic yogurt sauce on the side.