Ultimate Mixed Grill (for 2) Recipe

Make marinades

In a medium bowl combine yogurt, 2 tbs olive oil, 2 tbs lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. This is the chicken tawook marinade.

Marinate chicken

Trim chicken thighs of excess fat and cut into 1.5–2 inch cubes. Toss with the chicken marinade so pieces are fully coated. Cover and refrigerate at least 1 hour, preferably 3–6 hours.

Prepare beef tenderloin

Pat beef tenderloin dry and rub with 1 tbs olive oil, 1 tbs lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground coriander and 1/4 tsp ground allspice. Set aside at room temperature for 20–30 minutes before cooking.

Season lamb/kafta mix

In a bowl combine ground lamb, 3 minced garlic cloves, 1 tbs finely chopped parsley, 1 tbs finely chopped onion (or grated), 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp allspice, 1/2 tsp salt and a pinch of black pepper. Mix gently but thoroughly. Optionally stir in 1 tbs pine nuts. Form into 8 oblong kafta patties or press around skewers (about 75–90 g each). Refrigerate until ready to cook.

Cook rice

Rinse rice under cold water until water runs clear. In a small saucepan bring 2 cups stock, 1/2 tsp salt and 1 tbs butter to a simmer. Add rice, stir once, cover and reduce heat to low. Cook 15 minutes without lifting lid. Remove from heat and let steam 10 minutes. Fluff with fork and keep warm.

Prepare hummus & baba ghanoush

If using store-bought, transfer hummus and baba ghanoush to serving bowls, drizzle each with 1 tsp olive oil and a sprinkle of sumac. If making quick hummus: blend 1 cup canned chickpeas (drained), 2 tbs tahini, 1 tbs lemon juice, 1 garlic clove, 1–2 tbs olive oil and salt to taste until smooth. For quick baba: roast or char one eggplant until collapsed, cool, scrape flesh and blend with 1 garlic clove, 1 tbs tahini, 1 tbs lemon juice, 1–2 tbs olive oil and salt to taste.

Make tabbouleh

Place 1/2 cup fine bulgur in a bowl and cover with 1/4 cup boiling water; let soak 10 minutes until tender, then drain any excess. Combine soaked bulgur with 3/4 cup finely chopped parsley, 1/4 cup chopped mint, 1 diced tomato, 1/2 diced cucumber, 1 tbs lemon juice, 1 tbs olive oil and a pinch of salt. Toss and refrigerate briefly.

Make fattoush

In a bowl combine chopped romaine, sliced radishes, 1 diced tomato (reserve a few tomato slices for garnish if desired), torn or toasted pita pieces, 2 tbs olive oil, 2 tbs lemon juice, 1 tsp sumac, salt and pepper to taste. Toss just before serving so pita stays crisp.

Par-cook fries (optional)

Rinse cut potatoes in cold water until water runs clear, then dry thoroughly with a towel. For crisper fries, blanch in a pot of oil at 320°F (160°C) for 3–4 minutes until soft but not colored; remove and drain. Increase oil to 375°F (190°C) before final fry. If frying only once, heat oil to 375°F (190°C).

Fry and season

Fry potatoes at 375°F (190°C) until golden and crisp, about 3–5 minutes. Drain on paper towels and immediately season with 1 tsp salt. Keep warm in oven at 200°F (95°C) while finishing proteins.

Cook chicken tawook

Thread marinated chicken onto skewers (if using) or leave as pieces. Heat a grill or grill pan over medium-high heat and brush with 1 tbs olive oil. Grill chicken 3–4 minutes per side until nicely charred and internal temperature reaches 74°C (165°F). Remove and rest 5 minutes.

Cook beef tenderloin

Heat a heavy skillet or grill to high. Sear beef tenderloin for 2–3 minutes per side for medium-rare depending on thickness (internal temp 55–58°C / 130–136°F), or longer for desired doneness. Let rest 5–7 minutes, then slice into medallions.

Cook kafta

Grill or pan-sear kafta patties on medium-high heat 3–4 minutes per side until browned and cooked through (internal temp ~70°C for ground lamb). Remove and let rest 2–3 minutes.

On a large plate for two or two individual plates, spread a generous spoonful (about 1/2 cup total) of hummus as a base and place a scoop (about 1/2 cup) of baba ghanoush beside it. Spoon 3/4 cup of the cooked rice onto the plate.

Arrange proteins attractively over the rice/hummus: place 3–4 chicken pieces (or one small skewer), 3–4 sliced medallions of beef tenderloin and 2 kafta patties. Scatter 2 tbs chopped parsley and a few pine nuts over the kafta if used.

Place a small portion (about 1/3 cup) of tabbouleh and a small portion (about 1/3 cup) of fattoush on the side. Add a handful of French fries (roughly 1 cup). Garnish with lemon wedges and extra sumac if desired.

Serve immediately while proteins are warm, with extra lemon wedges for squeezing and optional hot sauce or garlic paste on the side.