Jerusalem Mixed Grill

Ingredients

• 1 lb boneless skinless chicken thighs
• ¾ lb lamb shoulder, cut into 1.5-inch cubes
• ¾ lb beef sirloin, cut into 1.5-inch cubes
• 5 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 5 clove garlic cloves, minced
• 2 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1.5 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 2 medium red bell peppers, cut into 1.5-inch pieces
• 1 large red onion, cut into 1.5-inch pieces
• ½ cup fresh parsley, roughly chopped
• ½ cup tahini
• ¼ cup warm water
• ½ tsp sumac (optional, for garnish)

Instructions

1. 1

   Cut the 1 lb boneless skinless chicken thighs into 1.5-inch cubes, removing any excess fat as you go. You'll have about 16 pieces. Pat them dry with paper towels to help them sear better on the grill.

2. 2

   In a large mixing bowl, combine 5 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice, 5 minced garlic cloves, 2 tsp ground cumin, 1.5 tsp ground coriander, 1 tsp smoked paprika, 1 tsp dried oregano, 1.5 tsp kosher salt, 0.5 tsp black pepper, and 0.25 tsp cayenne pepper. Whisk until well combined—this is your marinade.

3. 3

   Add the chicken cubes, 0.75 lb lamb shoulder cubes, and 0.75 lb beef sirloin cubes to the marinade. Toss gently with your hands until every piece is coated. Cover and marinate at room temperature for 20 minutes while you prep the vegetables.

4. 4

   Cut 2 medium red bell peppers into 1.5-inch chunks, discarding the stem and seeds. Cut 1 large red onion into 1.5-inch pieces, keeping some layers attached so the pieces hold together on the grill. Toss the vegetables lightly with a pinch of salt and pepper.

5. 5

   Preheat a gas or charcoal grill to medium-high heat (about 450°F if using a thermometer). If using a grill grate, lightly oil it to prevent sticking. Allow the grate to heat for 2-3 minutes.

6. 6

   Thread the marinated meat cubes onto metal skewers, alternating chicken, lamb, and beef for an even distribution. Don't pack them too tightly—leave small gaps between pieces so heat can circulate. Leave about 2 inches on each end of the skewer unmeated for safe handling.

7. 7

   Place the meat skewers directly over the heat. Grill for 10-12 minutes total, rotating every 3 minutes to ensure even cooking on all sides. You want a deep golden-brown crust and an internal temperature of 165°F for chicken, 160°F for lamb, and 140°F for beef. A meat thermometer inserted into the thickest piece will give you the most accurate reading.

8. 8

   During the last 4 minutes of cooking, place the bell pepper and onion pieces directly on the grill grate alongside the meat. Grill until lightly charred and tender-crisp, turning occasionally—you want them caramelized but still with a slight bite.

9. 9

   While the meat finishes cooking, make the tahini sauce: whisk 0.5 cup tahini with 0.25 cup warm water, 2 tbsp fresh lemon juice (additional to what's in the marinade), 2 minced garlic cloves, and 0.5 tsp salt until smooth and pourable. The sauce should be the consistency of yogurt—add more water a tablespoon at a time if needed.

10. 10

    Transfer the cooked skewers to a serving platter. Arrange the grilled vegetables around the meat. Drizzle the tahini sauce generously over everything or serve it on the side for dipping. Scatter 0.5 cup fresh parsley over the top and finish with 0.5 tsp sumac if using—it adds a bright, tangy citrus note.

11. 11

    Serve immediately while the meat is still hot and the vegetables are warm. This is traditionally eaten with warm pita bread, Israeli salad, and extra tahini on the side.

Tools you’ll need

• large mixing bowl
• whisk
• instant-read meat thermometer
• metal skewers (8-inch minimum)
• gas or charcoal grill
• grill tongs or long-handled barbecue tongs
• serving platter

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