“Mesmerizing Mixed Grill Turkish Lunch for the Senses”

Allergens

Wheat (Lavash Bread)

Ingredients

• 1 lb lamb leg steak, cut into cubes
• 1 lb chicken thigh, cut into cubes
• 1 lb beef sirloin, cut into cubes
• 8 skewers, for grilling
• 2 cups cherry tomatoes, halved
• 2 cups red onion, cut into wedges
• 4 tbsp olive oil
• Salt and pepper, to taste
• 1 cup rice, uncooked
• 1 cup water
• 1 cup canned chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1 tsp ground black pepper
• 1 tsp ground allspice
• Zest of one lemon
• Juice of half a lemon
• 2 cups Greek yogurt
• 4 pieces lavash bread, to serve

Instructions

1. Marinate the lamb, chicken, and beef cubes separately with cumin, paprika, black pepper, allspice, lemon zest, and lemon juice for at least 30 minutes.
2. Preheat the grill or grill pan to medium high heat. Thread the marinated meat onto skewers, alternating between lamb, chicken, and beef. Grill the skewers until cooked through, about 10 minutes, turning occasionally for even cooking. Remove from the grill and let rest for a few minutes.
3. In a pot, combine rice, water, and a pinch of salt. Bring to a boil, cover, and simmer for about 15 minutes or until cooked. Fluff with a fork and set aside.
4. In a bowl, mix together Greek yogurt, lemon juice, chopped parsley, and dill. Season with salt and pepper to taste.
5. Arrange the grilled skewers on a serving platter, accompanied by cherry tomatoes, red onion wedges, and rice. Serve with the herbed yogurt sauce on the side. Wrap lavash bread in foil and warm in the oven before serving.

Chef’s Insight

For a true Turkish experience, serve this meal with Raki or a glass of Aegean red wine.

Notes

This recipe is suitable for a standard diet but may require adjustments for specific diets (e.g., gluten-free, dairy-free).