Mixed Grill Plate Recipe

marinade

In a bowl combine yogurt, lemon juice, 2 tbs olive oil, minced garlic, paprika, cumin, coriander, 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth.

prepare chicken

Trim excess fat from chicken thighs and cut into 1.5-inch cubes. Add chicken to the marinade, toss to coat thoroughly, cover and refrigerate for at least 2 hours or up to overnight.

skewer and grill

Preheat grill or broiler to medium-high (about 450°F / 230°C). Thread marinated chicken pieces onto soaked skewers, leaving small gaps for even cooking. Brush lightly with oil. Grill 4-5 minutes per side until internal temperature reaches 165°F (74°C) and edges are charred. Let rest 3 minutes off heat.

mix

In a bowl combine ground beef, grated onion, chopped parsley, allspice, cinnamon, 1 tsp salt and 1/2 tsp black pepper. Mix gently until uniform but do not overwork (use hands or fork).

shape onto skewers

Divide mixture into 4 portions. With wet hands, press each portion around a skewer into a flattened sausage/oval shape, about 1" thick and 6" long. Chill on a plate for 10 minutes to help hold shape.

grill

Preheat grill to medium-high and oil grates. Brush kafta lightly with olive oil. Grill 3-4 minutes per side until nicely charred and internal temperature reaches 160°F (71°C). Remove and rest 5 minutes.

season

Pat tenderloin steaks dry. Rub each with 1/2 tbs olive oil, minced garlic, chopped rosemary, 1/2 tsp kosher salt and 1/4 tsp black pepper. Let sit at room temperature 20 minutes.

sear

Heat a heavy skillet or grill pan over high heat until very hot. Sear steaks 2-3 minutes per side for medium-rare (internal 125-130°F / 52-54°C), or longer to desired doneness. Baste with any oil in pan. Let rest 5 minutes tented with foil before slicing.

rinse and cook

Rinse rice under cold water until water runs clear. In a medium pot bring 3.5 cups water, 1 tbs butter or oil and 3/4 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15-18 minutes until water is absorbed.

fluff

Remove rice from heat and let stand covered 5 minutes. Fluff with fork before serving onto plates as a bed for the proteins.

grilled vegetables

Toss sliced zucchini, bell pepper and red onion with 1 tbs olive oil, salt and pepper. Grill over medium-high heat 3-4 minutes per side until tender and charred. Keep warm.

hummus / salads / pickles

Portion hummus into a small bowl, prepare or reheat tabbouleh or fattoush and drain pickled turnips. Arrange two chosen sides on the plate alongside rice and proteins.

On each plate mound about 1 cup cooked rice. Arrange one chicken tawook skewer, one kafta skewer (or portion) and one sliced beef tenderloin steak on top of the rice. Add the two chosen sides alongside.

Garnish with chopped parsley, lemon wedges and a dollop of garlic sauce or toum. Serve immediately while hot.