Signature For 4* Recipe
Dinner Includes: 2 Skewers each of Beef, Chicken, Kafta & 4 Lamb Chops. Served with Rice or Fries.
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Ingredients
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Beef Skewers (2 skewers)
Chicken Skewers (2 skewers)
Kafta (2 skewers)
Lamb Chops (4 chops)
Rice (or Fries) and Accompaniments
Method
Beef Skewers (2 skewers)
- 1
Marinate beef
In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add beef cubes, toss to coat, cover and refrigerate at least 30 minutes (up to 4 hours) to tenderize and flavor.
- 2
Chicken Skewers (2 skewers)
- 3
Marinate chicken
Whisk together 1/2 cup plain yogurt, 1 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken pieces, coat thoroughly, cover and refrigerate 30 minutes to 2 hours.
- 4
Kafta (2 skewers)
- 5
Prepare kafta mixture
In a bowl combine 3/4 lb ground beef, 1/2 cup finely grated onion (squeeze out excess liquid), 1/4 cup chopped parsley, 1/2 tsp allspice, 1/4 tsp cinnamon, 1/2 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly with your hands until evenly combined and slightly sticky (about 1–2 minutes).
- 6
Form and cook
Divide mixture into two equal portions. Shape each portion around 2 skewers (or one wide skewer) into long flat sausage-like logs about 6 inches long and 1 inch thick. Brush lightly with 1 tbs olive oil. Grill over medium heat 4–5 minutes per side, pressing gently to maintain contact, until nicely browned and cooked through. Rest 3 minutes before serving.
Lamb Chops (4 chops)
- 7
Season lamb
Pat lamb chops dry. In a small bowl mix 2 tbs olive oil, 1 tsp minced garlic, 1 tsp chopped rosemary, 1/2 tsp lemon zest, 1 tsp salt and 1/2 tsp black pepper. Rub mixture evenly over both sides of the chops and let rest at room temperature 15–20 minutes (or refrigerate up to 1 hour).
- 8
Sear and finish
Preheat skillet or grill to high heat. Sear lamb chops 2–3 minutes per side for medium-rare (adjust to desired doneness), or until internal temp reaches 135°F / 57°C for medium-rare. For thicker chops, after searing finish in a 400°F / 200°C oven for 4–6 minutes. Let rest 5 minutes before serving.
Rice (or Fries) and Accompaniments
- 9
Cook rice
If serving rice: in a medium saucepan bring 1.5 cups water, 1 tbs butter (or oil) and 1/2 tsp salt to a boil. Add 1 cup rinsed basmati rice, stir once, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.
- 10
Prepare fries (optional)
If serving fries instead: preheat oven according to package instructions (usually 425°F / 220°C). Toss frozen fries with 1 tsp olive oil and bake on a single layer until golden and crisp, 18–25 minutes, flipping once. Season with 1 tsp salt immediately after baking.
- 11
