Feast For Three Recipe

Marinate

Cut chicken thighs into 1-inch pieces. In a bowl combine yogurt, olive oil, lemon juice, minced garlic, cumin, paprika, salt and pepper. Add chicken pieces, toss to coat, cover and refrigerate for at least 30 minutes (up to 4 hours).

Skewer

If using wooden skewers, soak them in water 30 minutes before using. Thread marinated chicken pieces onto 2 skewers, leaving a little space between pieces for even cooking.

Cook

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Grill skewers 10–12 minutes, turning every 3–4 minutes until internal temperature reaches 165°F (74°C) and exterior is charred in spots. Remove and rest 3 minutes.

Marinate

Toss lamb cubes with olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt and pepper. Cover and marinate in the fridge for at least 30 minutes, ideally 2 hours.

Skewer

Soak wooden skewers if needed. Thread lamb cubes onto 2 skewers, packing them but leaving small gaps for heat circulation.

Cook

Grill on medium-high heat for about 8–12 minutes, turning every 2–3 minutes until outside is browned and internal temperature reads 135–145°F (57–63°C) for medium-rare to medium. Let rest 5 minutes before serving.

Prepare Köfte Mix

In a bowl combine ground lamb, grated onion (squeeze out excess liquid), minced garlic, chopped parsley, cumin, coriander, paprika, chili flakes, salt and pepper. Mix gently until combined; avoid overworking.

Shape & Skewer

Divide mixture into 2 equal portions. With lightly oiled hands, shape each portion around a skewer into an elongated sausage shape (about 5–6 inches). Coat lightly with a little olive oil to prevent sticking.

Cook

Grill or pan-fry over medium-high heat for 8–10 minutes, turning regularly so all sides brown and internal temperature reaches 160°F (71°C). Rest 3–4 minutes before serving.

Season/Marinate

Pat lamb chops dry. Rub with olive oil, minced garlic, rosemary, lemon zest, salt and pepper. Let sit at room temperature 15–20 minutes (or refrigerate up to 1 hour).

Cook

Heat a cast-iron skillet or grill to medium-high. Sear chops 3–4 minutes per side for medium-rare (internal 135°F / 57°C) or longer to desired doneness. For thicker chops, finish in a 400°F (200°C) oven 4–6 minutes. Rest chops 5 minutes before serving.

Rinse rice under cold water until water runs almost clear. In a small pot bring 1.5 cups water to a boil with butter or oil and salt. Add rinsed rice, stir once, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

In a bowl combine greens, diced tomato, sliced cucumber, thinly sliced red onion and chopped parsley. Whisk together olive oil, lemon juice, salt and pepper; toss with salad just before serving.

Warm flatbreads briefly on the grill or in a dry skillet 30–60 seconds per side until pliable and slightly charred; brush lightly with butter or olive oil. Serve with lemon wedges on the side to squeeze over kebabs and chops.