Sofra Mixed Grill (2 Persons) Recipe

Prepare chicken and lamb/beef marinades

In a medium bowl combine 3 tbs yogurt, 1 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp sumac, 1/4 tsp cinnamon, 1 tsp salt and 1/2 tsp black pepper. Reserve half of this mixture for the chicken. In a second bowl combine the reserved half with 1 tbs olive oil, 1 minced garlic clove, 1 tsp salt and 1/2 tsp black pepper and add the lamb cubes; toss to coat. For beef cubes, toss with 1 tbs olive oil, 1 tsp lemon juice, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper (keep simpler so beef grill flavor shines).

Marinate

Add chicken pieces to the yogurt-based marinade, mixing to fully coat. Cover both chicken and lamb/beef and chill for at least 45 minutes, ideally 2 hours (up to 6 hours).

Combine 250 g ground lamb, 1/2 grated onion, 1 minced garlic clove, 1/2 tsp ground cumin, 1/4 tsp allspice, 2 tbsp chopped parsley, 3/4 tsp salt and 1/4 tsp black pepper in a bowl. Mix with your hands until cohesive but not overworked (about 1–2 minutes). Divide into four equal portions and shape each around a skewer into a long sausage shape, about 12–14 cm long. Brush lightly with 1 tsp olive oil. Cover and refrigerate for 15–30 minutes to firm up.

If using wooden skewers, soak them in water for 20 minutes to prevent burning. Thread marinated meat pieces, onion wedges, bell pepper squares, cherry tomatoes and mushrooms onto skewers, alternating meat and vegetables so each skewer has a mix. Reserve a few skewers that are meat-only (one chicken, one lamb, one beef) and one kofta skewer per person if you prefer variety.

Brush all assembled skewers with 2 tsp olive oil and season the vegetables with 1/2 tsp salt and 1/4 tsp black pepper.

Preheat a grill or grill pan to medium-high (about 200–230°C / 400–450°F). If using charcoal, ensure a steady medium-hot bed of coals. Oil the grill grates lightly.

Place skewers on the hot grill. Cook chicken skewers 10–12 minutes, turning every 3–4 minutes, until internal temperature reaches 74°C (165°F). Cook lamb cubes skewers 8–10 minutes to desired doneness (medium ~63°C / 145°F), turning every 3 minutes. Cook beef cubes 6–8 minutes for medium-rare to medium, depending on thickness. Cook kofta skewers 10–12 minutes, turning frequently and pressing lightly to check firmness — they should be cooked through and browned. Vegetables will char slightly and soften during the same cooking time. Total grilling will be done in batches if necessary so skewers are not crowded.

Remove skewers when cooked; rest meats for 3–5 minutes to redistribute juices.

While grilling, make the quick yogurt-tahini sauce: whisk together 1/2 cup plain yogurt, 1 tsp tahini, 1 tsp lemon juice, 1/2 crushed garlic clove, a pinch of salt and 1 tsp olive oil until smooth. Taste and adjust salt or lemon.

Warm the flatbreads briefly on the grill for about 30–45 seconds per side until pliable and slightly charred.

To serve, arrange 4–6 skewers (a mix of chicken, lamb, beef and one kofta) on a platter with warmed flatbreads, grilled vegetables, extra cherry tomatoes and the yogurt-tahini sauce. Sprinkle chopped parsley and a light dusting of sumac or serve lemon wedges on the side. Offer additional salt or chili flakes to taste.