Mix Grill Kebab Recipe

Prepare marinades

In a large bowl whisk together yogurt, 3 tbs olive oil, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, smoked paprika, black pepper, 1 tsp salt and red pepper flakes. Divide the mixture roughly in half into two smaller bowls. To the bowl for lamb add the ground cinnamon and 0.5 tsp additional salt (so lamb marinade is slightly bolder).

Marinate chicken

Add the chicken pieces to one bowl of marinade. Toss to coat thoroughly, cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to 6 hours. Do not exceed 8 hours for best texture.

Marinate lamb

Add the lamb pieces to the cinnamon-seasoned marinade. Toss to coat, cover and refrigerate for at least 2 hours and up to 8 hours (longer will deepen flavor; overnight is acceptable if desired).

Prepare vegetables and skewers

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Meanwhile cut red onion into large wedges, core and cut the red pepper into pieces similar in size to the meat, slice zucchini into 1/2-inch rounds and rinse cherry tomatoes. Pat all vegetables and marinated meats dry with paper towels before skewering to promote good browning.

Assemble kebabs

Thread pieces of lamb and chicken onto skewers separately or mixed as desired, leaving a little space between pieces so heat circulates. Alternate meat with vegetables if you prefer mixed skewers (e.g., chicken–pepper–chicken–onion). Reserve any excess marinade but discard any that touched raw meat.

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 200–230°C / 400–450°F). If using an oven, set the broiler to high and place a rack 6–8 inches from the heat source. Oil the grill grates or a grill pan and brush the kebabs lightly with the 2 tbs olive oil reserved for brushing.

Grill kebabs

Place skewers on the hot grill. Cook for 10–12 minutes for chicken and 12–14 minutes for lamb, turning every 3–4 minutes so all sides brown evenly. Use an instant-read thermometer: chicken should reach 74°C (165°F), lamb 63–70°C (145–158°F) depending on desired doneness. If cooking mixed skewers, follow the higher target temperature (chicken 74°C) and monitor lamb for doneness earlier if you prefer it less done.

Rest and finish

When cooked, transfer skewers to a plate, tent loosely with foil and let rest 5 minutes. Sprinkle chopped parsley and a little extra lemon juice over the kebabs before serving.

Warm pita or flatbreads on the grill for 30–60 seconds per side during the last few minutes of grilling the kebabs. Serve kebabs with tzatziki or garlic yogurt sauce and lemon wedges for squeezing. Carve meat off skewers if desired and assemble into wraps or serve platter-style.