Mixed Grill Recipe

Prepare meat and rub

Pat the chicken thighs and lamb chump steaks dry with paper towel. In a bowl combine olive oil, smoked paprika, ground cumin, garlic powder, sea salt, black pepper and lemon juice. Rub mixture evenly over both sides of the chicken and lamb. Let sit at room temperature for 20–30 minutes (or refrigerate up to 4 hours).

Preheat grill

Preheat a barbecue grill or grill pan to medium-high heat (about 200–230°C / 400–450°F). Oil the grates lightly to prevent sticking.

Grill the chicken

Place chicken thighs skin-side down over direct heat. Grill for 6–8 minutes until the skin is crisp and charred in spots, then flip and move to indirect heat. Continue grilling with lid closed until internal temperature reaches 74°C (165°F), about 12–18 minutes more depending on thickness. Rest for 5 minutes before serving.

Grill the lamb

Grill lamb chump steaks over direct heat 3–4 minutes per side for medium-rare (internal temp 57–60°C / 135–140°F), or longer to desired doneness. Let rest for 5 minutes so juices redistribute, then slice against the grain into thick slices.

In a medium bowl combine labneh, chopped parsley, chopped mint, lemon zest, olive oil, salt and black pepper. Stir until smooth and creamy. Taste and adjust seasoning. Refrigerate until ready to serve. If using plain Greek yogurt, strain overnight in a cheesecloth-lined sieve to achieve a thicker labneh consistency.

Quick-pickle red cabbage

In a small saucepan bring apple cider vinegar, water, sugar and salt to a gentle simmer until sugar dissolves. Place sliced red cabbage in a heatproof bowl or jar and pour hot brine over it. Press down so cabbage is submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 2 hours) before serving. Keeps in fridge up to 1 week.

Prepare sweet pickles

Slice sweet pickles (cornichons or bread-and-butter) into rounds or batons and place in a small bowl. These are served cold as an accompaniment.

If using store-bought chilli sauce and garlic mayo, transfer each to small serving bowls. To make a quick garlic mayo: combine 0.5 cups mayonnaise with 1 small garlic clove, finely grated (or 0.5 tsp garlic powder), 1 tsp lemon juice and a pinch of salt; stir until smooth. For a spicier chilli sauce, fold a teaspoon of harissa into sweet chilli sauce.

Arrange the rested grilled chicken thighs and sliced lamb chump steaks on a large platter. Spoon dollops of herb labneh alongside the meats. Add a pile of pickled red cabbage and a small bowl of sliced sweet pickles. Place bowls of chilli sauce and garlic mayo on the platter for dipping. Garnish with fresh parsley leaves and lemon wedges. Serve immediately while meats are warm.