Mixed chicken, kafta and beef skewer sharing platter

COOK IT AT HOME

Mixed chicken, kafta and beef skewer sharing platter

A mixed grill is easiest when each protein has its own skewers and its own safe cooking endpoint. This home sharing platter makes three chicken, three beef and three kafta skewers, with rice, potatoes, salad, hummus, garlic sauce and bread. It covers the same components as individual mixed bowls, but is arranged for four to six people to divide at the table.

Makes

4–6 servings; 9 skewers

Prep

45 minutes

Cook

45 minutes

Additional time

1 hour refrigerated chicken and beef marinating; 20 minutes kafta chilling

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• ¾ lb boneless chicken thighs, cut into 1-inch cubes
• ¾ lb beef tenderloin, cut into 1-inch cubes
• ¾ lb ground beef
• 1 small onion, grated and squeezed
• ¼ cup chopped parsley
• 4 garlic cloves, minced, divided
• 1 teaspoon paprika
• 1 teaspoon ground cumin, divided
• ½ teaspoon ground allspice
• 2 teaspoons fine salt, divided
• ½ teaspoon black pepper, divided
• 7 tablespoons olive oil, divided
• 5 tablespoons lemon juice, divided
• 1½ cups basmati rice, rinsed
• 2¼ cups water
• 1½ lb potatoes, cut into ¾-inch cubes
• 5 cups chopped romaine
• 1 cucumber, diced
• 2 tomatoes, diced
• 1½ cups prepared hummus
• ½ cup prepared garlic sauce (toum)
• 4 large pita breads

Step-by-step method

1. In separate bowls, season chicken with 1 tablespoon oil, 1 tablespoon lemon juice, 2 garlic cloves, paprika, ¼ teaspoon cumin, ¼ teaspoon salt and a pinch of pepper; season beef cubes with 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, ¼ teaspoon cumin, ¼ teaspoon salt and another pinch of pepper. Refrigerate 1 hour.
2. Mix ground beef with onion, parsley, remaining garlic, remaining ½ teaspoon cumin, allspice, ½ teaspoon salt and remaining pepper. Shape three long logs around flat metal skewers and refrigerate 20 minutes. Thread chicken and beef separately onto three skewers each.
3. Heat oven to 425°F. Toss potatoes with 2 tablespoons oil and ½ teaspoon salt; roast 35–40 minutes, turning once. Meanwhile bring rice, water and ¼ teaspoon salt to a boil, cover and cook on low 15 minutes, then rest covered 10 minutes.
4. Combine romaine, cucumber and tomatoes. Whisk 2 tablespoons oil, remaining 3 tablespoons lemon juice and remaining ¼ teaspoon salt for dressing; keep separate until serving.
5. Brush grill grates or a grill pan with remaining tablespoon oil and heat to medium-high. Cook chicken approximately 10–14 minutes to 165°F, kafta 10–14 minutes to 160°F, and beef cubes 8–12 minutes to 145°F followed by a 3-minute rest. Turn regularly and remove each type as soon as ready; do not judge all skewers by the same timer.
6. Warm pita in a dry skillet. Dress salad and arrange rice and potatoes on a large platter with separate cold bowls of hummus and toum. Add cooked skewers using clean utensils. Let guests build bowls or tear bread around the different meats.

Helpful tips & substitutions

• Use separate raw-meat utensils and a clean cooked-food tray. Different proteins should not share partly cooked juices.
• If cooking indoors, work in batches; a crowded pan steams the skewers.
• Prepared toum is a practical option for this multi-component meal. Check refrigeration instructions and allergen labels.

Storage & make-ahead

Refrigerate meat, rice and potatoes in separate shallow containers within 2 hours, or within 1 hour when the temperature is above 90°F. Use within 3–4 days and reheat hot components to 165°F. Keep salad and cold sauces separate; dressed salad is best eaten the same day.

How to serve it

This is a full dinner; a plate of pickles is enough additional accompaniment.