Mixed Grill Kebab Recipe

Prepare chicken marinade

In a bowl combine 1/2 cup yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 tsp minced garlic, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp ground coriander, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth.

Marinate chicken

Add the diced chicken thigh to the yogurt marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, up to overnight.

Prepare Adana lamb mix

In a bowl combine 1 lb ground lamb with 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp ground coriander, 1/2 tsp red pepper flakes, 1 tsp salt, 3/4 tsp black pepper, 1 tsp minced garlic and 1 tablespoon melted butter or suet (optional) for richness. Mix vigorously for 2–3 minutes to bind and develop texture. Cover and chill for 30 minutes to firm up.

Form kebabs

If using skewers for chicken: thread marinated chicken pieces onto 3 skewers evenly. For Adana: divide the lamb into 3 equal portions, then press each portion around an oiled skewer to form long, 1"–1.5" thick sausage-shaped kebabs about 6" long. Chill briefly if too soft.

Quick pickled red cabbage

Bring 1/2 cup white wine vinegar, 1.5 tbsp sugar and 1/2 tsp salt to a simmer in a small saucepan until sugar dissolves. Place 2 cups shredded red cabbage in a heatproof bowl or jar and pour the hot vinegar-sugar mixture over it. Let cool to room temperature, then refrigerate at least 30 minutes (can be made a day ahead).

Prep greens and pickles

Toss 4 cups mesclun leaves with 1/4 cup chopped parsley and a light drizzle (1 teaspoon) of olive oil and a pinch of salt just before serving. Slice sweet pickles into bite-size pieces and set aside.

Make herb labneh

In a small bowl stir 1 cup labneh with 1/2 tsp lemon zest, 1 tbsp chopped mint, 1 tbsp chopped dill, 1 tsp olive oil and 1/4 tsp salt. Taste and adjust seasoning. Chill until ready to serve.

Prepare chilli sauce

If using a bottled harissa or chilli sauce, transfer 3 tbsp to a small serving bowl. If you prefer a quick blended sauce, mix the chilli sauce with 1 tsp olive oil and a squeeze of lemon to loosen.

Make garlic mayo

In a small bowl combine 1/2 cup mayonnaise with 1 tsp minced garlic, 1 tsp lemon juice and 1/8 tsp salt. Stir well and refrigerate for at least 15 minutes to allow flavors to meld.

Preheat grill

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

Cook kebabs

Brush skewered chicken and Adana kebabs lightly with extra-virgin olive oil. Grill the chicken skewers 10–12 minutes, turning every 2–3 minutes until charred at edges and internal temperature reaches 165°F (74°C). Grill Adana lamb kebabs 8–10 minutes, turning to get an even char and internal temperature of 160°F (71°C). Rest kebabs 3–5 minutes off the heat.

Assemble platter

On a large platter arrange mesclun leaves, spoon dollops of herb labneh, place pickled red cabbage and sweet pickles in small piles. Lay chicken shish and lamb Adana kebabs across the greens. Drizzle or serve chilli sauce and garlic mayo alongside. Garnish with lemon wedges and extra parsley. Serve immediately so kebabs remain hot.