Mixed Grill (Mashawi)

Ingredients

• 1 1/2 pounds boneless lamb leg or shoulder, cut into 1.5-inch cubes
• 1 1/2 pounds boneless skinless chicken thighs, cut into large chunks
• 1 1/2 pounds ground lamb or ground beef, 80/20
• 1/2 cup plain yogurt
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 8 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 small yellow onion, grated and squeezed of excess liquid
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1/2 cup finely chopped fresh parsley
• 2 tablespoons kosher salt, divided
• 1 tablespoon black pepper, divided
• 2 large tomatoes, halved
• 2 large yellow onions, cut into thick rounds
• 2 large green bell peppers, quartered
• 1/4 cup olive oil, for brushing vegetables
• 6 pieces flatbread or pita, for serving
• 1/4 cup toum or garlic sauce, for serving

Method

1. 1

   In a bowl, whisk together the yogurt, olive oil, lemon juice, half the garlic, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.

2. 2

   Add the lamb cubes to the yogurt marinade, tossing to coat evenly. Cover and refrigerate.

3. 3

   In a separate bowl, toss the chicken chunks with the remaining garlic, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon paprika, 1/2 teaspoon cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cover and refrigerate.

4. 4

   In a large bowl, combine the ground lamb or beef with the grated onion, tomato paste, parsley, remaining cinnamon, allspice, 1 teaspoon cumin, remaining salt, and remaining pepper. Mix with your hands until just combined.

5. 5

   Divide the kofta mixture into 12 portions and shape each around a flat metal skewer into an elongated log, pressing firmly so it holds together.

6. 6

   Thread the marinated lamb cubes onto skewers, and thread the chicken chunks onto separate skewers.

7. 7

   Preheat a grill to high heat, about 450°F, and clean the grates well.

8. 8

   Brush the tomato halves, onion rounds, and bell pepper quarters with olive oil.

9. 9

   Grill the lamb skewers, turning every few minutes, until charred outside and still pink in the center, about 8 to 10 minutes total.

   8:00 · Grill Lamb Skewers
10. 10

    Grill the chicken skewers, turning occasionally, until browned and cooked through to 165°F internally, about 10 to 12 minutes total.

    10:00 · Grill Chicken Skewers
11. 11

    Grill the kofta skewers, turning every few minutes, until browned on all sides and cooked through, about 8 to 10 minutes total.

    8:00 · Grill Kofta Skewers
12. 12

    Grill the tomatoes, onions, and peppers alongside the meats, turning once, until softened and lightly charred, about 6 to 8 minutes.

    6:00 · Grill Vegetables
13. 13

    Warm the flatbread on the grill for about 30 seconds per side.

    1:00 · Warm Flatbread
14. 14

    Rest all skewers for 5 minutes, then arrange on a platter with the grilled vegetables, flatbread, and toum for serving.

    5:00 · Rest Skewers