Turkish Mixed Grill with Lamb, Chicken and Beef Skewers

Ingredients

• 400 g lamb chops
• 400 g chicken thighs
• 400 g beef sirloin
• 4 tbsp olive oil
• 3 tbsp lemon juice
• 4 clove garlic cloves
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp oregano
• 2 tsp salt
• 1 tsp black pepper
• 1 piece red onion

Instructions

1. Prepare the meats

   Cut chicken thighs into 4cm chunks and beef sirloin into similar sized cubes. Leave lamb chops whole but score the fat lightly. Pat all meat completely dry with paper towels for 2-3 minutes. The surface should feel tacky, not wet. Do not skip drying as wet meat will steam instead of searing.

2. Make spice marinade

   Crush garlic cloves and mix with olive oil, lemon juice, paprika, cumin, oregano, salt and black pepper in a large bowl for 1-2 minutes. The mixture should smell fragrant and form a thick paste. Do not add too much lemon juice as acid can make meat tough if marinated too long.

3. Marinate the meats

   Coat all meat pieces thoroughly with the marinade and let rest at room temperature for 30 minutes. Turn pieces every 10 minutes to ensure even coating. The meat should glisten with spices. Do not marinate longer than 2 hours or the acid will break down the proteins.

4. Prepare grill and skewers

   Preheat grill to high heat for 10-15 minutes until grates are very hot. Thread chicken and beef onto separate metal skewers with onion pieces between. Leave space between pieces for even cooking. The grill should sizzle when you flick water drops on it. Do not overcrowd skewers or meat will steam.

5. Grill lamb chops

   Place lamb chops on hottest part of grill and cook for 3-4 minutes per side over high heat. They should develop golden char marks and feel slightly firm when pressed. Internal temperature should reach 60°C for medium-rare. Do not move them before char marks form or they will stick.

6. Grill chicken skewers

   Cook chicken skewers for 6-8 minutes per side over medium-high heat, turning once. Chicken should be golden brown with clear juices running when pierced. Internal temperature must reach 75°C for safety. Do not press down with spatula as this squeezes out juices.

7. Grill beef skewers

   Cook beef skewers for 4-5 minutes per side over high heat for medium doneness. Beef should have nice char marks but remain pink inside at 55-60°C internal temperature. Let rest for 2-3 minutes after cooking. Do not overcook as beef will become dry and tough.

8. Rest and serve

   Let all grilled meats rest on a warm platter for 5 minutes to redistribute juices. Arrange attractively with lamb chops in center, skewers around edges. Garnish with fresh parsley and lemon wedges. The meat should be steaming and aromatic. Do not slice immediately or juices will run out.

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