Mixed Shish Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1 to 1 1/4-inch pieces so they cook evenly. Pat dry with paper towels.

Make yogurt marinade

In a bowl combine 1 cup plain yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, 3 tsp minced garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1 tsp black pepper and 1 tsp kosher salt. Whisk until smooth.

Marinate chicken

Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate at least 1 hour and up to 6 hours (overnight makes more flavor, but avoid much longer because yogurt can break down texture).

Skewer

If using wooden skewers, soak them in water for 30 minutes. Thread marinated chicken onto skewers, leaving a little space between pieces for even heat. Aim for 6–8 pieces per skewer depending on size.

Charcoal or grill setup

Preheat a charcoal grill until coals are glowing with a light ash coating or set a gas grill to medium-high (about 450°F / 230°C). Oil the grill grate lightly to prevent sticking.

Cook chicken

Place chicken skewers over direct heat. Cook for 10–12 minutes total, turning every 2–3 minutes so each side browns and chars in spots. Internal temperature should reach 165°F (74°C). If large pieces brown too quickly, move to indirect heat to finish without burning.

Rest and garnish

Remove skewers from grill and let rest 5 minutes. Sprinkle chopped parsley over chicken if using, and squeeze lemon before serving.

Prepare lamb

Trim visible silver skin and excess fat from the lamb and cut into 1-inch cubes. Pat dry.

Make lamb marinade

In a bowl whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 2 tsp minced garlic, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp dried oregano, 1/2 tsp black pepper and 1 tsp kosher salt.

Marinate lamb

Combine lamb cubes and marinade, massaging so all pieces are coated. Cover and refrigerate for at least 1 hour and up to 6 hours (longer marination can deepen flavor but avoid more than 12 hours).

Prepare skewers

If using wooden skewers, ensure they were soaked 30 minutes. Alternate threading lamb cubes and 1-inch pieces of red onion onto skewers. Leave small gaps between cubes for even cooking. Aim for 6–8 cubes per skewer.

Grill lamb

On the same preheated grill (medium-high), place lamb skewers over direct heat. Cook 8–12 minutes total, turning every 2–3 minutes to brown all sides and develop char. Cook to desired doneness: medium-rare ~130–135°F, medium ~140–145°F; lamb can be cooked to medium for safety but avoid overcooking to prevent toughness.

Rest and garnish

Remove lamb skewers and let rest 5 minutes. Sprinkle chopped mint or parsley if desired and squeeze lemon over before serving.

Warm pita or flatbreads briefly on the grill for 30–60 seconds per side until pliable and lightly charred.

Plate mixed shish: arrange 1–2 chicken and 1–2 lamb skewers per person. Serve with lemon wedges and a bowl of yogurt sauce or tzatziki on the side. Offer warm pita for making wraps or serve skewers alongside bread.

Safety and tips: Use an instant-read thermometer to check internal temperatures. Let meats rest to redistribute juices. If cooking on a charcoal grill, adjust coals to manage flare-ups; move skewers to indirect heat if flames rise.