Santa's Turkish Grill Recipe

Chicken Shish marinade and prep

In a bowl combine 200g yogurt, 3 tbs olive oil, 2 tbs lemon juice, 2 minced garlic cloves, 1 tsp paprika, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp ground coriander, 1 tsp salt and 1/2 tsp black pepper. Cut chicken thighs into 2–3 cm cubes, toss into the marinade to coat thoroughly. Cover and refrigerate at least 2 hours or overnight for best flavor.

Lamb Shish prep

Trim excess fat from the lamb and cut into 2.5–3 cm cubes. In a bowl mix 1 tbs olive oil, 1 tbs lemon juice, 1 grated garlic clove, 1 tsp paprika, 1/2 tsp cumin, 1 tsp salt and 1/2 tsp black pepper. Toss lamb cubes with the seasoning, cover and refrigerate for 1–3 hours.

Chicken wings prep

Pat wings dry. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp chili flakes, 1 tsp salt and 1/2 tsp black pepper. Toss wings to coat and refrigerate 1–2 hours.

Adana kebab mix

In a large bowl combine 500g ground lamb, 50g finely chopped lamb tail fat (optional), 1 grated onion, 1 tbs red pepper flakes (pul biber), 1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper. Knead the mixture vigorously for 5–8 minutes until sticky and well combined. Form into long sausages around metal skewers (or flattened onto wide skewers). Chill 20–30 minutes to firm.

Chicken Beyti filling

In a bowl mix 300g minced chicken breast and 300g ground beef (or 600g mixed if you prefer), add 1 grated onion, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika and 1 tbs olive oil. Mix until homogenous. Divide into 6 portions and shape into long thin logs suitable for wrapping.

If using wooden skewers, soak them 30 minutes. Preheat a charcoal grill until hot with medium-high direct heat and a cooler zone for finishing. Oil grates lightly to prevent sticking. Thread marinated chicken cubes onto skewers leaving a little space between pieces. Thread lamb cubes onto skewers. Arrange Adana and Beyti portions on their skewers (for Beyti you will grill the filling first then wrap in lavash or flatbread — see below).

Grill sequence

Start with the Adana and lamb skewers over direct charcoal: cook 8–12 minutes, turning frequently so all sides char evenly and internal temp for lamb reaches around 63–70°C (145–160°F) depending on preference. Move to cooler zone if edges char too fast. Grill chicken shish skewers 8–10 minutes until juices run clear and internal temp reaches 74°C (165°F), turning for even char. Grill wings 20–25 minutes, turning every 5 minutes, until skin is crisp and internal temp 74°C. For Beyti, grill the raw minced logs directly on an oiled grate for 8–10 minutes until cooked through and nicely browned.

Wrapping Beyti

When Beyti logs are cooked, remove from skewers and place each on a warmed lavash or flatbread. Spread a thin layer of yogurt on the bread, place the kebab log and roll tightly. Optionally briefly toast the wrapped rolls on the grill seam-side down 1–2 minutes to seal and warm through. Slice into 3–4 pieces per roll for serving.

Tomato butter sauce

In a small saucepan melt 2 tbs butter over medium heat, add 2 minced garlic cloves and sauté 30 seconds until fragrant. Add 1 cup crushed tomatoes, 1 tsp paprika, 1/2 tsp salt and simmer 5–7 minutes until slightly reduced. Keep warm.

Rice pilaf

Rinse 3 cups rice under cold water until water runs clear. In a medium saucepan melt 2 tbs butter or heat oil over medium heat, add drained rice and toast 2 minutes stirring. Add 4.5 cups water or stock and 1 tsp salt. Bring to a boil, reduce to low, cover tightly and simmer 12–15 minutes until liquid absorbed. Turn off heat and rest covered 10 minutes, then fluff with fork.

Fresh salad & dressing

In a bowl combine mixed greens, diced tomatoes, sliced cucumber, sliced red onion and chopped parsley. Whisk 3 tbs olive oil with 2 tbs red wine vinegar or lemon juice and season with salt and pepper to taste. Toss salad just before serving to keep greens crisp.

Arrange a generous scoop of rice on a large platter. Fan or cluster the grilled Chicken Shish, Lamb Shish, chicken wings, Adana skewers and sliced Beyti rolls attractively around the rice. Spoon warm tomato butter sauce over Adana and Beyti pieces and drizzle yogurt over Beyti. Garnish the platter with chopped parsley, a sprinkle of sumac or Aleppo pepper, and lemon wedges. Serve immediately while hot.