Lebanese Mixed Grill

Ingredients

• ½ lb Boneless, skinless chicken breast
• ½ lb Beef sirloin or tenderloin
• ¼ lb Ground lamb
• 3 tbsp Lemon juice, freshly squeezed
• 3 clove Garlic cloves, minced
• 1 tsp Cumin
• 1 tsp Paprika
• 2 tbsp Fresh mint leaves, chopped
• 3 tbsp Tahini paste
• 2 tbsp Lemon juice, freshly squeezed
• 2 clove Garlic cloves, minced
• ¼ cup Warm water
• 2 medium Fresh tomatoes
• ½ whole Cucumber, English or regular
• ¼ whole Red onion
• ¼ cup Fresh parsley, chopped
• 2 wedge Lemon wedges

Instructions

1. 1

   Place the chicken breast on a cutting board and hold it flat with one hand. Slice horizontally through the thickest part, cutting parallel to the board, until the chicken is split into two thin halves.

2. 2

   Lay the chicken halves flat and cut them lengthwise into 1-inch-wide strips, following the direction of the muscle fibers.

3. 3

   Place the beef on the cutting board. Cut it against the grain (perpendicular to the lines visible on the meat) into 1-inch cubes, roughly the size of dice.

4. 4

   In a medium bowl, combine the chicken strips, beef cubes, ground lamb, 3 tablespoons lemon juice, 3 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon paprika, and 2 tablespoons fresh mint. Stir until all the meat is evenly coated.

5. 5

   Cover the bowl with plastic wrap and place it in the refrigerator for at least 15 minutes so the flavors soak into the meat.

6. 6

   While the meat marinates, make the tahini sauce: spoon 3 tablespoons tahini into a small bowl and add 2 tablespoons lemon juice and 2 minced garlic cloves.

7. 7

   Slowly pour in 0.25 cup warm water while whisking constantly with a fork until the sauce is smooth and drizzles slowly from a spoon—it should look like thick Greek yogurt.

8. 8

   Prepare the fresh vegetables: cut tomatoes in half crosswise (through the equator) and cut each half into thin wedges.

9. 9

   Cut the cucumber lengthwise into quarters, then slice each quarter crosswise into 0.5-inch-thick half-moons.

10. 10

    Cut the red onion lengthwise from root to tip, then slice each piece crosswise into thin rings.

11. 11

    Thread the marinated chicken strips, beef cubes, and lamb portions alternately onto metal skewers, leaving a 1-inch gap at the end for handling.

12. 12

    Preheat the grill to high heat (you should not be able to hold your hand 6 inches above the grates for more than 2 seconds) for about 5 minutes.

13. 13

    Place the skewers directly on the hot grill grates and leave them undisturbed for 2 minutes so a dark brown crust forms on the bottom.

14. 14

    Using metal tongs or two forks, flip each skewer in a single smooth motion, then cook the other side for 2 minutes until it develops the same dark brown crust.

15. 15

    Turn the skewers a quarter turn (so a different side faces the heat) and cook for 1 minute.

16. 16

    Turn the skewers another quarter turn and cook for 1 more minute. The meat should feel firm when pressed and have dark char marks on all visible sides.

17. 17

    Carefully slide the meat off the skewers onto a clean plate or serving platter using a fork or the edge of a knife to push it off.

18. 18

    Spread the tahini sauce in a thin layer across the bottom of each of two dinner plates using the back of a spoon.

19. 19

    Arrange the grilled meat skewers in the center of each plate directly on top of the sauce.

20. 20

    Place the tomato wedges, cucumber pieces, and red onion rings around the meat in small clusters.

21. 21

    Sprinkle 0.125 cup chopped fresh parsley over the grilled meat and vegetables.

22. 22

    Place one lemon wedge on each plate and serve immediately while the meat is still hot.

Tools you’ll need

• Cutting board
• Sharp chef's knife
• Medium mixing bowl
• Plastic wrap
• Small bowl
• Fork
• Metal skewers (8–10 inches long)
• Grill or grill pan
• Metal tongs or two forks
• Dinner plates
• Spoon

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