Shish Combo For Two Recipe

Pat the lamb and chicken pieces dry with paper towels. Trim excess fat from the lamb and cut to consistent 1–1.5-inch cubes. Keep proteins chilled until ready to marinate.

Make lamb marinade

In a medium bowl, whisk together Greek yogurt, lemon juice, 1 tablespoon olive oil, minced garlic, cumin, coriander, paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until smooth.

Marinate lamb

Add the cubed lamb to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours and up to 6 hours (yogurt tenderizes — avoid overnight to prevent mushy texture).

Make chicken marinade

In a bowl combine 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, dried oregano, 1/2 teaspoon cumin, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and optional cayenne. Whisk to combine.

Marinate chicken

Toss the chicken pieces with the marinade, cover and refrigerate for 30 minutes to 2 hours. Do not marinate more than 4 hours to maintain texture.

Prepare kafta mix

In a bowl combine ground beef (or lamb), finely chopped/on grated onion, chopped parsley, 1/2 tsp allspice, 1/4 tsp cinnamon, 1/2 tsp cumin, 1/2 tsp sumac (if using), 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 tablespoon olive oil. Mix gently but thoroughly with your hands or a spoon until fully combined and tacky.

Shape kafta

Divide the kafta mixture into two equal portions. With wet hands, form each portion around a skewer into a long, even sausage shape (about 6–7 inches long and 1–1.25 inches thick). Press firmly so the meat adheres to the skewer and won’t fall off.

Prepare 2 skewers for chicken, 1 skewer for lamb, and 2 skewers for kafta (already shaped). For the lamb skewer, alternate lamb cubes with onion and bell pepper pieces leaving a little space between pieces for even heat. For each chicken skewer, thread chicken pieces with a few onion/bell pepper pieces if desired. Brush lightly with olive oil and season with a small pinch of salt and pepper.

Preheat grill or broiler

Preheat an outdoor grill (gas or charcoal) to medium-high heat (about 400–450°F / 200–230°C). If using a broiler or cast-iron skillet, preheat to high heat and oil the pan lightly.

Cook kabobs

Place skewers on the grill. Cook kafta for about 10–12 minutes total, turning every 2–3 minutes, until an instant-read thermometer reads 160°F (71°C) in the center. Cook lamb shish kabob for about 10–12 minutes, turning every 2–3 minutes, until desired doneness (medium-rare to medium: 135–145°F). Cook chicken kabobs for 10–12 minutes, turning frequently, until the internal temperature reaches 165°F (74°C). Brush with a little olive oil while cooking to keep moist and prevent sticking.

If using a broiler or oven, place skewers on a tray lined with foil about 4–6 inches from heat and broil for similar times, watching closely to avoid burning; rotate halfway through cooking.

Remove skewers from heat and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute.

Slide or lift the meats off the skewers onto a platter. Sprinkle with chopped parsley, squeeze fresh lemon wedges over the meats, and adjust salt and pepper to taste. Serve the combo as: 1 shish lamb skewer, 2 chicken skewers, and 2 kafta skewers — ideal for two people with rice, pita, salad, or grilled vegetables.