Entree: Lebanon – Beirut & Coastal Lebanon – مشاوي مشكلة ➤ Mashawi Mukhtalita (Assorted grilled meats including skewered kafta, lamb chops, and chicken served with bread and mezze-style accompaniments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 4 bone-in lamb chops, approx. 6 oz (170 g) each
- 4 boneless chicken thighs, approx. 5 oz (140 g) each
- 1 lb (454 g) ground lamb or ground beef for kafta
- 1 small yellow onion, finely grated, about 1/2 cup (80 g)
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1 tsp (5 g) ground allspice
- 1/2 tsp (2.5 g) ground cinnamon
- 1 tsp (5 g) kosher salt for kafta
- 1/2 tsp (2.5 g) freshly ground black pepper for kafta
- 3 tbsp (45 ml) olive oil, plus extra for brushing
- 2 tbsp (30 ml) lemon juice, plus lemon wedges for serving
- 3 garlic cloves, minced
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) paprika
- 4 metal or soaked wooden skewers
- 4 pita breads or flatbreads
- 4 medium tomatoes, halved for grilling
- 2 small onions, thinly sliced
- 1 tsp (2 g) sumac
- 1 cup (30 g) fresh parsley leaves for garnish
- Salt and black pepper to taste
- For toum (Lebanese garlic sauce):
  - 1 cup (240 g) neutral oil (vegetable or sunflower)
  - 6 large garlic cloves
  - 1/4 tsp (1.5 g) kosher salt
  - 2 tbsp (30 ml) lemon juice
  - 2 tbsp (30 ml) ice-cold water

Instructions

1. Prepare the toum: In a food processor, pulse garlic with salt until very finely minced. With the motor running, slowly stream in the oil in a steady thin stream until a thick emulsion forms, alternating occasionally with the lemon juice and a little ice water to stabilize. Transfer to a bowl and refrigerate until service.
2. Make the kafta mixture: In a bowl combine ground lamb, grated onion, parsley, allspice, cinnamon, 1 tsp (5 g) kosher salt, 1/2 tsp (2.5 g) black pepper, and 1 tbsp (15 ml) olive oil. Mix gently but thoroughly, then shape into 4 long kebabs around skewers. Chill briefly to firm.
3. Marinate chicken and lamb chops: In a shallow dish mix 2 tbsp (30 ml) olive oil, 2 tbsp (30 ml) lemon juice, minced garlic, oregano, paprika, and a pinch of salt and pepper. Add chicken thighs and lamb chops, turning to coat. Marinate 20–30 minutes at room temperature or up to 2 hours refrigerated.
4. Prepare grill or grill pan: Heat a charcoal or gas grill to medium-high (about 450°F/230°C) or heat a heavy grill pan over medium-high heat and oil the grates.
5. Grill vegetables and breads: Brush tomatoes and pita lightly with olive oil and grill until charred and warmed, 2–4 minutes per side. Grill halved tomatoes flesh-side down until softened; keep warm.
6. Cook meats: Grill kafta skewers 8–10 minutes, turning every 2–3 minutes until well browned and cooked through. Grill chicken thighs 6–8 minutes per side until internal temperature reaches 165°F (74°C). Grill lamb chops 3–5 minutes per side for medium-rare to medium depending on thickness.
7. Prepare sumac onions and garnish: Toss thinly sliced onions with 1 tsp (2 g) sumac and a pinch of salt. Chop parsley leaves for garnish.
8. Serve: Arrange grilled meats on a platter with warm pita, grilled tomatoes, sumac onions, toum in a small bowl, lemon wedges, and extra parsley. Let diners assemble bites of bread with meat, garlic sauce, and salad.