Kabab Salad Recipe

Prepare marinades / kofta mix

Decide which protein you'll use. For Chicken Shish Taouk: In a bowl combine 1/2 cup Greek yogurt, 1 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp coriander, 1 tsp salt and 1/4 tsp black pepper. Add the 1 lb cubed chicken and toss to coat. Marinate in the refrigerator for at least 1 hour or up to overnight. For Beef Tikka: In a bowl combine 1 tbsp olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper. Add 1 lb cubed beef and marinate 30 minutes to 2 hours. For Kofta: In a bowl combine 1 lb ground lamb or beef, 1/4 cup finely chopped parsley, 1 minced garlic clove, 1/2 tsp cumin, 1/2 tsp coriander, 1/4 tsp cinnamon (optional), 1 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if using. Mix gently until combined; refrigerate 30 minutes to firm up.

Skewer or shape and preheat grill

If using cubed meats (chicken or beef), thread meat onto skewers leaving a little space between pieces for even cooking. For kofta, divide the mixture into 6 equal portions and form around skewers into long logs, or form into patties if not using skewers. Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grates lightly with olive oil to prevent sticking.

Grill the kababs

Brush the skewers lightly with 1 tbsp olive oil. Grill chicken skewers 10–12 minutes, turning every 3–4 minutes, until internal temperature reaches 165°F (74°C) and edges are lightly charred. Grill beef skewers 8–10 minutes for medium (adjust time for desired doneness) turning to get even char marks; aim for 130–140°F for medium-rare to medium. Grill kofta skewers 10–12 minutes, turning to brown all sides and reach 160°F (71°C) for ground beef/lamb. Remove from grill and let rest 5 minutes before removing from skewers (if desired). Squeeze a little lemon over the cooked meat.

While the kababs rest, assemble the salad. In a large bowl add 6 cups chopped romaine lettuce, 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/4 cup thinly sliced red onion, 2 tbsp chopped mint (optional) and 2 tbsp chopped parsley. Toss gently to combine.

If desired, season the salad lightly with a pinch (about 1/8 tsp) of salt and a drizzle of olive oil prior to dressing to help meld flavors.

Make the house dressing while the grill is heating or kababs are marinating. In a small bowl whisk together 1/2 cup Greek yogurt, 2 tbsp tahini, 1 tbsp olive oil, 2 tbsp lemon juice, 1 minced garlic clove, 2 tbsp water to thin, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Adjust thickness with additional water, 1 tsp at a time, until pourable but creamy. Taste and adjust salt or lemon as needed.

Set aside 1–2 tbsp of the dressing for drizzling over the finished plate and toss the rest with the salad just before serving.

Toss the salad with most of the dressing (reserve a small amount to finish). Divide the dressed salad among 2 plates or bowls (servings). Arrange the grilled chicken shish taouk, beef tikka, or kofta on top of the salad (cut larger skewers into 2–3 pieces if desired).

Drizzle reserved dressing over the meat and salad. Sprinkle optional 1/2 tsp sumac over the top and garnish with extra chopped parsley and lemon wedges. Serve immediately.