Feast For Two Recipe

Marinate chicken

Cut chicken thighs into 2.5–3 cm (1") chunks. In a bowl combine yogurt, olive oil, lemon juice, minced garlic, paprika, cumin, oregano, salt and pepper. Add chicken pieces, mix to coat, cover and refrigerate at least 30 minutes (up to 4 hours) to marinate.

Assemble skewers

If using wooden skewers, soak them in water 20 minutes. Thread marinated chicken onto skewers, alternating with red onion and red bell pepper pieces to make 1 skewer (reserve extras for the second skewer if space allows). Pat off excess marinade.

Grill or broil

Preheat grill to medium-high (or oven broiler). Grill skewers 10–12 minutes, turning every 2–3 minutes, until chicken registers 74°C (165°F) and has light char. If broiling, place on a foil-lined tray 8–10 cm from heat and broil 8–10 minutes, turning once.

Marinate lamb cubes

Toss lamb cubes with olive oil, lemon juice, minced garlic, ground coriander, cumin, smoked paprika, salt and pepper in a bowl. Cover and refrigerate 30 minutes to 2 hours (not much longer for tender results).

Assemble and cook

Thread lamb onto skewers, leaving a little space between pieces. Preheat grill to medium-high. Grill 8–12 minutes, turning every few minutes, until desired doneness (about 60–65°C / 140–150°F for medium). Let rest 5 minutes before serving.

Prepare köfte mix

In a bowl combine ground lamb, grated onion (squeezed dry), chopped parsley, cumin, allspice, red pepper flakes, breadcrumbs, egg, salt and pepper. Mix with hands until just combined; avoid overworking. Chill 15–30 minutes to firm up.

Form onto skewers

Divide mixture into two equal portions. Wet hands slightly and shape each portion around a skewer into a long flattened sausage (about 2–3 cm thick). Press firmly so mixture adheres.

Cook köfte

Preheat grill to medium-high. Grill köfte 6–8 minutes per side (total 12–16 minutes), turning carefully, until internal temperature reaches 72°C (160°F) and exterior is nicely browned. Rest 3–5 minutes.

Rinse rice until water runs clear, then drain. In a small saucepan melt butter or heat oil over medium. Add drained rice and stir 1 minute to coat. Add water or stock and salt, bring to a boil, then reduce heat to low, cover tightly and simmer 12–15 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Combine chopped greens, diced tomato, diced cucumber, sliced red onion and chopped parsley in a bowl. Whisk olive oil, lemon juice, salt and pepper in a small cup and drizzle over salad. Toss gently to combine and taste-adjust seasoning.

Lightly brush flatbreads with olive oil and warm on the grill or in a skillet 30–60 seconds per side until pliable and slightly toasted. Arrange one chicken skewer, one lamb shish skewer and one lamb köfte skewer on a platter with rice, salad and warmed bread. Serve with lemon wedges to squeeze over kebabs.