Mixed Kabob Plate Recipe

Trim chicken and cut into 1–1.25 inch uniform cubes. Place in a bowl.

In a separate bowl, whisk Greek yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, smoked paprika, salt and pepper to make the marinade.

Add chicken to marinade, mix thoroughly to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours.

If using wooden skewers, soak them in water for 30 minutes before threading.

Thread marinated chicken onto one skewer, leaving small gaps for even cooking.

Grill or broil on medium-high heat (about 400°F/200°C) for 10–12 minutes, turning every 3–4 minutes, until internal temperature reaches 165°F (74°C) and edges are lightly charred. Let rest 3–4 minutes before serving.

Cut lamb into 1–1.25 inch cubes and pat dry.

In a bowl mix olive oil, lemon juice, minced garlic, dried oregano, ground cumin, ground cinnamon, salt and pepper.

Toss lamb cubes with the marinade, cover and refrigerate for at least 30 minutes, up to 3 hours (do not marinate too long or acid can toughen meat).

Thread lamb cubes onto a skewer, leaving small gaps for even heat circulation.

Grill or broil over medium-high heat for 8–12 minutes depending on thickness, turning every 2–3 minutes, until desired doneness (medium-rare to medium recommended, 135–145°F). Let rest 5 minutes before serving.

Cut beef into 1–1.25 inch cubes and pat dry.

Whisk together olive oil, soy sauce, lemon juice, minced garlic, cumin, smoked paprika, salt and pepper in a bowl.

Marinate beef cubes in the mixture for 30 minutes to 2 hours in the refrigerator.

Thread beef onto a skewer, leaving small gaps. Grill or broil on high heat for 6–10 minutes for medium-rare to medium, turning every 2–3 minutes. Rest 5 minutes before serving.

Rinse rice under cold water until water runs mostly clear to remove excess starch.

In a medium saucepan combine rinsed rice, water, olive oil or butter, and salt. Bring to a gentle boil over medium-high heat.

Reduce heat to low, cover and simmer for 15–18 minutes until water is absorbed and rice is tender.

Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before plating.

In a large bowl combine chopped lettuce, halved cherry tomatoes, diced cucumber, sliced red onion, and halved kalamata olives.

In a small bowl whisk together olive oil, red wine vinegar, dried oregano, salt and pepper to make the dressing.

Pour dressing over salad ingredients, toss gently to combine, then sprinkle crumbled feta on top.

Divide rice between two plates (or one large platter) as a bed for the kabobs.

Place one chicken, one lamb and one beef skewer over the rice on each plate (or arrange the three skewers on the platter).

Add a generous portion of Mediterranean salad to the side of each plate.

Drizzle a little olive oil over the rice, sprinkle chopped fresh parsley over the skewers and rice, and serve lemon wedges on the side for squeezing over the kebabs.

Serve immediately while kabobs are hot.