Turkish Mixed Grill - Karışık Izgara with Lamb, Chicken and Köfte

Ingredients

• 800 g lamb chops
• 600 g chicken thighs
• 400 g ground beef
• 1 piece onion
• 4 clove garlic
• 1 bunch fresh parsley
• 6 tbsp olive oil
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp oregano
• 2 tsp salt
• 1 tsp black pepper
• 4 piece tomatoes
• 3 piece green peppers

Instructions

1. Prepare lamb marinade

   Crush 2 garlic cloves and mix with 3 tbsp olive oil, 1 tsp oregano, 1 tsp salt, and half the black pepper. Rub this mixture all over the lamb chops, ensuring complete coverage. Marinate at room temperature for 30-45 minutes until the meat absorbs the flavors. Do not marinate longer than 2 hours or the acid will make the meat mushy.

2. Marinate chicken pieces

   Cut chicken thighs into large bite-sized pieces. Mix remaining 2 garlic cloves (minced) with 2 tbsp olive oil, paprika, remaining salt, and black pepper. Toss chicken pieces in this marinade for 20-30 minutes at room temperature until evenly coated and aromatic. Do not over-marinate or the spices will overpower the chicken flavor.

3. Make köfte mixture

   Grate the onion finely and squeeze out excess liquid with your hands. Mix ground beef with grated onion, chopped parsley, cumin, and remaining salt. Knead the mixture by hand for 3-4 minutes until well combined and slightly sticky. Shape into oval köfte about 8cm long. Do not overwork the meat or the köfte will become tough.

4. Prepare vegetables

   Cut tomatoes in half and peppers into thick strips. Brush lightly with remaining olive oil and season with salt. Let vegetables sit for 10-15 minutes at room temperature to release their juices. Do not cut vegetables too thin or they will fall through the grill grates.

5. Heat the grill

   Preheat your grill to high heat for 10-15 minutes until the grates are very hot and clean. Oil the grates lightly to prevent sticking. Test heat by holding your hand 5 inches above - you should only be able to keep it there for 2-3 seconds. Do not start grilling until the grill is properly preheated.

6. Grill lamb chops

   Place lamb chops on the hottest part of the grill over high heat. Cook for 3-4 minutes per side for medium-rare, creating nice grill marks and a charred exterior. The internal temperature should reach 54°C for medium-rare. Do not press down on the chops or move them too frequently as this prevents proper searing.

7. Cook chicken and köfte

   Add chicken pieces and köfte to medium-high heat areas of the grill. Cook chicken for 6-8 minutes per side until golden brown and cooked through (internal temperature 74°C). Cook köfte for 4-5 minutes per side until browned and firm. Do not flip too early or the meats will stick and break apart.

8. Grill vegetables

   Place tomatoes and peppers on medium heat for 3-4 minutes per side until softened and lightly charred. The vegetables should be tender but still hold their shape with beautiful grill marks. Do not overcook or they will become mushy and lose their fresh flavor.

9. Rest and serve

   Remove all items from grill and let meats rest for 3-5 minutes on a large serving platter. Arrange lamb chops, chicken, köfte, and grilled vegetables attractively on the platter. The meats should be juicy and the aromas should be irresistible. Do not skip the resting time or the juices will run out when cut.

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