Kervan Special Mixed Grill Recipe

Marinate lamb shish

Combine 2 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Toss the 600 g cubed lamb until well coated. Cover and refrigerate at least 1 hour, preferably 3–4 hours.

Marinate chicken shish

In a separate bowl whisk together 120 g plain yogurt, 2 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 1 tsp paprika, 1/2 tsp dried oregano and 1/2 tsp salt. Add the 500 g cubed chicken, mix to coat, cover and refrigerate at least 1 hour.

Season lamb chops, ribs and wings

Place lamb chops, lamb ribs and 6 chicken wings on a tray. Drizzle with 1–2 tbs olive oil, sprinkle 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp paprika over all. Rub lightly so oil and spices coat evenly. Refrigerate while other items marinate (30–60 minutes).

Prepare Adana köfte mix

In a bowl combine 400 g ground meat with grated onion (squeezed), 40 g breadcrumbs, 15 g parsley, 1 minced garlic clove, 1 tsp red pepper flakes (or pul biber), 1 tsp salt, 1/4 tsp black pepper and 1 tsp hot red pepper paste if using. Knead firmly until mixture becomes sticky, then shape onto skewers in long sausage form or into small oblong patties. Chill briefly, 15–30 minutes, to set.

Rinse 300 g rice under cold water until water runs clear. In a medium saucepan heat 1 tbs butter or olive oil over medium heat, add the rice and stir for 1 minute. Add 600 ml water or stock and 1 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes for rice (or follow package instructions for bulgur). Remove from heat and let rest, covered, 10 minutes. Fluff with fork and stir in 1 tbs melted butter before serving.

Prepare salad: chop tomatoes, cucumber, red onion and lettuce. Toss with 2 tbs olive oil, 1 tbs lemon juice, 0.5 tsp salt and chopped parsley. Keep chilled until serving.

Warm or grill flatbreads for 1–2 minutes per side until pliable and lightly charred. Keep wrapped in a clean cloth.

Preheat grill to medium-high (about 200–230°C / 400–450°F). Oil the grates to prevent sticking.

Skewer the marinated lamb shish and chicken shish on separate skewers. Place adana köfte on flat skewers as well.

Grill sequence and times (approximate): - Chicken shish: 10–12 minutes, turning every 2–3 minutes until internal temperature reaches 74°C (165°F) and juices run clear. - Lamb shish: 8–10 minutes, turning to achieve even browning and desired doneness (medium-rare to medium recommended). - Adana köfte: 6–8 minutes, turning once, until charred on outside and cooked through. - Lamb chops: 6–8 minutes, 3–4 minutes per side for medium. - Lamb ribs: 12–15 minutes, turning and moving to cooler part of grill if flare-ups occur; cook until tender and browned. - Chicken wings: 18–22 minutes, turning frequently until skin is crisp and internal temperature reaches 74°C (165°F). Grill in batches to avoid overcrowding; brush meats lightly with melted butter or oil during grilling for sheen and flavor.

During the last 2–3 minutes of grilling, place grilled lemon halves cut-side down on the grill to caramelize for serving.

Remove meats from grill and let rest 5 minutes on a warm platter. This keeps juices redistributed.

Arrange a selection of lamb shish, chicken shish, adana köfte, lamb chops, lamb ribs and chicken wings on a large serving platter. Serve with a mound of rice or bulgur, the mixed salad, warm bread, grilled lemon halves and a small bowl of sumac for sprinkling. Optionally brush meats with remaining melted butter before serving.