Taverna Mix Grill Recipe

Prepare marinade and marinate lamb

In a medium bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, dried oregano, 1 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper. Add the diced lamb and toss to coat thoroughly. Cover and refrigerate at least 1 hour, ideally 3–4 hours. Bring to near room temperature (20–30 minutes) before grilling.

Make chicken yogurt marinade

In a bowl whisk together 1/2 cup Greek yogurt, 1 tbs olive oil, 1 tbs lemon juice, paprika, ground coriander, minced garlic, 1 tsp salt and 1/2 tsp black pepper. Add chicken pieces and stir until all pieces are coated. Cover and refrigerate at least 1 hour, up to overnight. Remove from fridge 20–30 minutes before cooking to warm slightly.

Prepare beef mixture and shape onto skewers

In a large bowl combine 1 lb ground beef, grated onion (squeezed dry), minced garlic, 1 tsp ground cumin, 1/2 tsp sumac (or 1/2 tsp lemon zest), chopped parsley, 1 tsp salt and 1/2 tsp black pepper. Mix gently until combined — avoid overworking. Divide into 8 equal portions. If using metal or flat wooden skewers, wet wooden skewers first. Press each portion onto skewers into an even 1/2-inch thick log about 4–5 inches long. Chill briefly 15 minutes if mixture is too soft.

Preheat and prepare grill

Preheat grill (gas or charcoal) to medium-high — target about 400–450°F (200–230°C). Oil the grates or brush the kebabs lightly with olive oil to prevent sticking.

Cook kebabs

Arrange kebabs with some space between: lamb pieces on skewers (or shelved in a grill basket), chicken skewers, and beef skewers. Grill the lamb first for 8–10 minutes total, turning every 2–3 minutes until nicely charred and cooked to desired doneness (medium rare to medium is common for lamb). Grill the chicken for 10–12 minutes, turning every 2–3 minutes until internal temperature reaches 165°F (74°C) and juices run clear. Grill the beef skewers for 8–10 minutes, turning occasionally, until fully cooked through and browned (internal temp ~160°F/71°C). Timing may vary with grill intensity; watch closely to avoid burning.

Rest and finish

Once cooked, transfer kebabs to a platter and loosely tent with foil. Let rest 5 minutes. Brush beef kebabs lightly with 1 tbs olive oil and sprinkle with a pinch of extra salt and chopped parsley. Squeeze lemon over lamb and chicken to taste.

Serve

Warm flatbreads or pita on the grill for 30–60 seconds per side. Arrange a selection of lamb, chicken and beef kebabs on a large platter. Serve with lemon wedges, extra chopped parsley, and optional tzatziki or garlic sauce on the side. Recommend serving 2–3 skewers (or equivalent pieces) per person depending on appetite.