The Great Sharing Kebab Recipe

Prepare chicken marinade

Cut chicken thighs into long strips about 1–1.5 cm thick so they can be threaded and hang evenly. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add chicken strips, coat well, cover and refrigerate for at least 30 minutes (up to 4 hours).

Prepare halloumi

Slice halloumi into 12 long planks (approx 1 cm x 2 cm x length). Set three shallow bowls: flour, beaten egg, and panko mixed with 1/2 tsp dried oregano. Dredge each halloumi piece in flour, shake off excess, dip in beaten egg, then press into panko to coat thoroughly. Keep coated pieces chilled until ready to cook.

Prepare harissa lamb kofta mix

In a bowl combine 400 g lamb mince, 2 tsp harissa paste, 1/2 finely grated onion, 1 minced garlic clove, 1 tsp ground cumin, 1/4 tsp ground cinnamon, 2 tbs chopped parsley, 1 tsp salt and 1/2 tsp black pepper. Mix with your hands until just combined — avoid overworking. Shape into three long sausage-shaped koftas (one per hanging kebab) sized to sit on skewers, about 12–14 cm long. Cover and refrigerate 10–15 minutes so they firm up.

Assemble kebabs

Soak wooden skewers if using (30 minutes) or use metal skewers. For each of three kebabs: thread one portion of marinated chicken strips onto skewer, leaving space to ‘hang’ and fan; thread four panko halloumi planks on a second skewer to form a halloumi strand; form each lamb kofta directly onto a skewer by gently molding the meat around it. Brush all kebabs lightly with 2 tbs olive oil.

Cook kebabs

Preheat grill (broiler) or grill pan to medium-high (200–220°C / 400–430°F). For halloumi: heat a non-stick pan with 3 tbs neutral oil over medium-high and fry panko-coated halloumi until golden and crisp on all sides, about 1–2 minutes per side; drain on paper towel. For chicken and lamb: grill kebabs 10–12 minutes, turning every 3–4 minutes, until chicken is cooked through (internal temp 74°C/165°F) and lamb is browned and cooked through. Rest kebabs 3–4 minutes before serving.

Cut potatoes into fries about 1 cm x 1 cm thick. Rinse in cold water until water runs clear to remove excess starch, then pat completely dry. Heat vegetable oil in a deep pan to 160°C (320°F) for the first blanch. Fry potatoes in batches for 4–5 minutes until tender but not colored. Remove and drain on a rack or paper towel. Increase oil temperature to 190°C (375°F). Fry again in batches for 2–3 minutes until golden and crisp. Drain, season immediately with 1 tsp sea salt and 1/2 tsp sumac or smoked paprika (if using). Keep warm in a single layer in a low oven (100°C/210°F) until serving.

Place 1 cup couscous in a bowl, stir in 1 tsp olive oil and a pinch of salt. Pour 1 1/4 cups boiling water over couscous, cover tightly and let sit 5–7 minutes until absorbed. Fluff with a fork and let cool slightly. Add 1/2 cup pomegranate seeds, diced 1/2 cucumber, 2 sliced spring onions, 2 tbs chopped mint, 2 tbs chopped parsley, 1 tbs lemon juice, 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine and adjust seasoning to taste.

Grate half a cucumber and squeeze out excess liquid using a towel or fine sieve. In a bowl combine 1 cup Greek yogurt, the grated cucumber, 1 minced garlic clove, 1/2 tbs lemon juice, 1 tsp olive oil, 1 tbs chopped dill or mint, 1/4 tsp salt and 1/8 tsp black pepper. Mix until smooth. Chill for at least 15 minutes to let flavors meld.

Whisk together 4 tbs sweet chilli sauce, 1 tsp soy sauce, 1/2 tsp lime juice and 1/4 tsp sesame oil (if using). Taste and adjust acidity or salt. Serve at room temperature.

On a large sharing board or platter arrange the three hanging kebabs (Original Chicken, Panko Halloumi, Harissa Lamb Kofta). Place a generous pile of seasoned fries to one side and a bowl or mound of pomegranate couscous salad on the other. Spoon tzatziki into a small bowl and the soy sweet chilli sauce into another. Garnish with extra chopped parsley and lemon wedges. Serve immediately so halloumi stays crisp and fries remain crunchy.