Mixed Shish Recipe

Prepare lamb

Trim excess fat from the lamb leg and cut into 1–1.5 inch cubes. Pat dry with paper towels.

Make lamb marinade

In a bowl combine 1/4 cup plain yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon paprika, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth.

Marinate lamb

Add the lamb cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably 4–6 hours; for best flavor, overnight up to 24 hours.

Skewer lamb

When ready to cook, thread the marinated lamb onto metal or well-soaked wooden skewers leaving a little space between pieces so heat circulates evenly. Bring skewers to room temperature while you prepare the grill (about 20–30 minutes).

Prepare chicken

Trim any excess fat from the chicken thighs and cut into 1–1.5 inch pieces. Pat dry with paper towels.

Make chicken marinade

In a separate bowl combine 1/4 cup plain yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1/2 teaspoon paprika, 1/4 teaspoon ground cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until smooth.

Marinate chicken

Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 2–4 hours (max overnight).

Skewer chicken

Thread the marinated chicken onto separate skewers, leaving small gaps between pieces for even cooking. Let rest at room temperature about 20–30 minutes while coals heat.

Prepare charcoal grill

Light 2 lbs of charcoal and heat until coals are glowing and mostly covered with white ash (about 25–30 minutes). Create a two-zone fire if possible (hot direct zone and a slightly cooler indirect zone) by pushing coals to one side.

Preheat and oil

Set the grill grate over the coals and heat for a few minutes. Brush the grate with vegetable oil to prevent sticking.

Grill skewers

Start by placing the lamb skewers over the hot direct heat. Grill lamb 2–3 minutes per side, rotating to develop a good char and color; total about 8–12 minutes depending on cube size and heat. Move lamb to indirect heat if outside pieces char too quickly and continue cooking until internal temperature reaches 145°F (63°C) for medium-rare to medium. Grill chicken skewers over direct heat 3–4 minutes per side, rotating to get even char and cook through; total about 10–12 minutes or until internal temperature reaches 165°F (74°C). Keep an eye on flare-ups and move skewers to indirect heat as needed.

Rest and finish

When done, remove skewers from the grill and let rest 5 minutes. Sprinkle lamb or chicken with chopped parsley and a pinch of sumac (optional) and serve with lemon wedges for squeezing over.

Serving suggestion

Serve 2 lamb skewers and 2 chicken skewers per order over warm flatbread or with rice and grilled vegetables. Provide lemon wedges on the side.