Shish Combo* Recipe
Recipe information
Make Shish Combo* in just 1h 30m. Shish Kabob (Lamb), Chicken Kabob & Meat Kafta. Served with 2 sides.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Frequently paired with
The best thing to pair and share with SHISH COMBO*
Ingredients
Kabobs & Kafta
Sides & Garnishes (choose two)
Kabobs & Kafta
1. Prepare ingredients
Trim excess fat from the lamb and cut into 1 to 1½-inch cubes. Cut the chicken into similar-sized cubes. Pat all pieces dry with paper towels. Finely grate the yellow onion and place the grated onion in a towel or fine sieve; squeeze firmly to remove excess moisture for the kafta.
2. Make kafta mixture
In a bowl combine the ground beef (or lamb), squeezed grated onion, chopped parsley, 1 minced garlic clove, 0.5 tsp salt, 1/4 tsp black pepper, 0.5 tsp ground allspice, 0.25 tsp cinnamon, and 0.5 tsp paprika. Mix gently but thoroughly until cohesive. Refrigerate while you marinate the other meats, about 15–30 minutes to let flavors meld.
3. Marinate lamb
In a bowl combine 1 tbsp olive oil, 1/2 tbsp lemon juice, 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp salt, 1/4 tsp black pepper, 1 minced garlic clove and 1/2 tsp sumac (if using). Add the lamb cubes, toss to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours).
4. Marinate chicken
In a separate bowl whisk together 1/2 cup plain Greek yogurt, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp ground cumin, 1 tsp paprika, 1 minced garlic clove, and 1/4 tsp salt. Add chicken cubes, toss to coat thoroughly, cover and refrigerate for 30 minutes to 2 hours.
5. Form kafta onto skewers
Divide the kafta mixture into 3 or 4 portions. With wet hands, shape each portion around a skewer into a long flat sausage shape, about 1 to 1½-inches wide and 6 inches long. Smooth seams and ensure meat is compact so it doesn't fall apart during grilling.
6. Assemble shish kabobs
Thread the marinated lamb cubes onto skewers leaving a little space between pieces so heat circulates. Use 2–3 skewers for the lamb depending on portion size. Thread chicken cubes onto separate skewers.
7. Preheat grill or broiler
Preheat an outdoor grill to medium-high (450–500°F / 230–260°C) or heat a grill pan over medium-high heat. If using a broiler, position rack 4–6 inches from the element and preheat.
8. Grill kabobs & kafta
Oil grill grates or pan lightly. Place lamb skewers on the grill and cook 3–4 minutes per side until nicely browned and medium-rare to medium (internal temp 135–145°F). Cook chicken skewers 4–6 minutes per side until juices run clear and internal temp reaches 165°F. Place kafta skewers on the grill and cook 3–4 minutes per side until well browned and cooked through (internal temp 160–165°F). Rotate once or twice for even char. Total cook times will vary by heat and thickness; watch closely to avoid drying the meats.
9. Rest and finish
Remove skewers from heat and let rest 5 minutes. Sprinkle a little extra sumac or lemon juice over the lamb and kafta if desired. Serve skewers hot.
Sides & Garnishes
10. Cook rice (if chosen as a side)
Rinse 1½ cups long-grain rice until water runs clear. In a medium saucepan melt 1 tbsp butter or warm 1 tbsp oil over medium heat; add the rice and stir 1–2 minutes to toast lightly. Add 3 cups stock, bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.
11. Prepare salad
Toss mixed salad greens with diced tomato and cucumber. Dress simply with 1–2 tbsp olive oil, 1 tbsp lemon juice, salt and pepper to taste, or serve dressing on the side.
12. Warm sauces and garnishes
Warm tahini sauce or tzatziki slightly if desired. Slice lemons into wedges. Arrange pickles or pickled turnips on the plate.
13. Plate the SHISH COMBO
On each plate place one lamb shish skewer, one chicken skewer, and one kafta skewer (or proportions to match portions). Add two chosen sides (rice and salad, or rice and pickles, etc.). Garnish with lemon wedges and a dollop of tahini or tzatziki. Serve immediately while hot.
Local Coupons
No local coupons found for this recipe's ingredients.