House Kebab Platter Recipe
Recipe information
Make House Kebab Platter in just 1h 15m. with trio of kebabs & all the fixings
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Ingredients
Kebabs
Sauces & Drizzles
Fixings & Sides
Kebabs
1. Prepare beef-lamb kofta
In a large bowl combine ground lamb and ground beef with half the grated onion (about 1/4 cup), 2 minced garlic cloves, 1/4 cup parsley, 1/8 cup cilantro, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp cinnamon, 1 tsp salt, 1/2 tsp black pepper and 1 tbsp olive oil. Mix gently but thoroughly until the mixture is sticky and holds together (about 2–3 minutes). Cover and chill 20 minutes to firm up.
2. Form beef-lamb kebabs
Divide the beef-lamb mixture into 6 equal portions. With oiled hands, press each portion around a skewer into a long sausage shape about 5–6 inches long and 1–1.5 inches thick. Place on a tray and refrigerate while preparing chicken kebabs.
3. Prepare chicken kebabs (shish taouk-style)
In a bowl combine minced chicken thighs with remaining grated onion, 2 minced garlic cloves, 1/4 cup parsley, 2 tbsp breadcrumbs, 1 egg, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp red pepper flakes, 1 tsp salt and 1 tbsp olive oil. Mix until uniform and slightly sticky. Chill 10 minutes to help bind.
4. Form chicken kebabs
Divide chicken mixture into 6 equal portions and thread onto skewers, flattening slightly so they cook evenly (about 4–5 inches long each). Pat with a little oil to prevent sticking.
5. Cook kebabs
Preheat grill or broiler to medium-high (about 400–450°F / 200–230°C). Oil the grate. Grill or broil kebabs, turning every 3–4 minutes and basting with remaining olive oil, until internal temperature reaches 160°F (71°C) for lamb/beef and 165°F (74°C) for chicken and exterior is nicely charred — about 10–14 minutes total. Rest skewers 5 minutes before serving.
Sauces & Drizzles
6. Yogurt-dill sauce (tzatziki style)
In a bowl combine 1 cup plain yogurt, 1/2 cup diced cucumber, 1 tbsp chopped fresh dill, 1 tbsp lemon juice, 1/4 tsp salt and 1 minced garlic clove (optional). Stir until combined and chill. Adjust salt and lemon to taste.
7. Tahini-lemon drizzle
Whisk together 2 tbsp tahini, 1 tbsp olive oil, 2 tbsp water and 1 tbsp lemon juice until smooth and pourable. Add 1/4 tsp salt and thin with additional water if needed to reach a drizzle consistency.
8. Harissa mayo
Stir together 1/4 cup mayonnaise and 2 tbsp harissa (more to taste) until uniform. Taste and adjust for heat and salt; refrigerate until assembly.
Fixings & Assembly
9. Prepare rice and salads
Cook rice according to package instructions if not already cooked. While kebabs cook, shred romaine, slice red onion thin, chop tomatoes into bite-sized pieces, crumble feta, and set out pepperoncini and lemon wedges.
10. Warm bread
Warm pita or flatbreads in a hot oven (350°F / 175°C) for 3–4 minutes or on the grill for 30–60 seconds per side until pliable and lightly charred.
11. Assemble platter
On a large platter arrange a bed of rice and a pile of warm pita. Place three kebabs (one lamb-beef kofta, one chicken — repeat to make trio; adjust so guest gets trio of kebabs) across the platter. Surround with romaine, tomatoes, red onion, pepperoncini, feta and mint. Spoon or drizzle yogurt-dill, tahini-lemon and harissa mayo in separate lines or small bowls. Sprinkle sumac over kebabs and lemon wedges alongside. Finish with a drizzle of olive oil and extra chopped parsley if desired.
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