Mixed Brochette Recipe

Marinate beef

In a large bowl combine 0.25 cups olive oil, 2 tbs soy sauce, 2 tbs lemon juice, 4 minced garlic cloves, 1 tsp paprika, 0.5 tsp ground cumin, 1 tsp salt and 0.5 tsp black pepper. Add the 2 lbs cubed beef, toss to coat, cover and refrigerate at least 1 hour and up to 6 hours (avoid longer to prevent overly cured texture).

Skewer beef

If using wooden skewers, soak them in water 30 minutes. Thread marinated beef onto skewers leaving a little space between pieces for even cooking. Bring to room temperature 20–30 minutes before grilling.

Grill beef

Preheat grill or grill pan to high (about 450–500°F / 230–260°C). Grill beef skewers 3–4 minutes per side for medium-rare to medium, turning once or twice to get even char. Internal temperature target: 130–135°F (55–57°C) for medium-rare, 140°F (60°C) for medium. Remove from grill, loosely tent with foil and let rest 5 minutes.

Prepare marinade

In a bowl whisk 0.5 cups plain yogurt, 3 tbs lemon juice, 4 minced garlic cloves, 2 tbs tomato paste, 1 tsp paprika, 0.5 tsp ground coriander, 0.25 tsp turmeric, 1 tsp salt, 0.5 tsp black pepper and 2 tbs olive oil until smooth.

Marinate chicken

Add 2 lbs cubed chicken thighs to the marinade, toss to coat thoroughly, cover and refrigerate at least 1 hour and up to 8 hours for best flavor.

Skewer and grill chicken

Soak wooden skewers 30 minutes if using. Thread marinated chicken onto skewers. Preheat grill to medium-high (400–450°F / 200–230°C). Grill 3–5 minutes per side until chicken is cooked through and nicely charred; internal temp should reach 165°F (74°C). Let rest 3–5 minutes before serving.

Make kofta mixture

In a large bowl combine 1.5 lbs ground beef or lamb, 1 grated onion (squeezed), 0.5 cup finely chopped parsley, 3 minced garlic cloves, 1 tsp ground cumin, 0.5 tsp ground allspice, 0.5 tsp ground coriander, 1.5 tsp salt and 0.5 tsp black pepper. Mix gently but thoroughly until uniform—avoid overworking. Chill mixture 20–30 minutes to firm up for shaping.

Shape on skewers

Divide mixture into 8 portions. With wet hands, press each portion lengthwise around a skewer to form a sausage shape about 4–5 inches long and 1–1.25 inches thick. Brush lightly with 2 tbs olive oil to prevent sticking and help browning.

Grill kofta

Preheat grill to medium-high (400–450°F / 200–230°C). Place kofta skewers on the grill and cook 4–5 minutes per side, rotating gently to brown all sides and cook through—internal temp ~155°F (68°C). Remove and rest 3–5 minutes.

Cook rice

Rinse 3 cups basmati rice until the water runs clear. In a large pot bring 5.25 cups water or low-sodium chicken stock, 2 tbs butter or olive oil and 1 tsp salt to a boil. Add the rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and grains are tender. Remove from heat and let sit covered 10 minutes. Fluff with a fork.

Toast nuts (optional)

In a small dry skillet over medium heat toast 0.25 cup pine nuts or slivered almonds, stirring, until golden (2–3 minutes). Remove immediately to avoid burning.

Assemble family style

On a large serving platter mound the fluffed rice. Arrange the beef kabobs, shish taouk skewers and kofta skewers on top or alongside the rice. Sprinkle toasted nuts and 0.25 cup chopped parsley or cilantro over the rice. Serve with lemon wedges and 1 cup yogurt sauce or garlic toum on the side for guests to spoon.

Serving notes

Provide tongs and plates for family-style service. Skewers can be removed from sticks if preferred. Leftovers keep refrigerated 2–3 days; reheat gently to avoid drying (covered in oven or briefly on the grill).