Arabic Grills

Ingredients

• 454 g (1 lb; recipe also notes 500 g)boneless, skinless chicken breasts or thighs, cut into large cubes (breast preferred)
• 80 ml (⅓ cup)yoghurt
• 30 ml (2 tbsp)lemon juice
• 30 ml (2 tbsp)olive oil
• 4 clovesgarlic, crushed
• 15 ml (1 tbsp)apple cider vinegar or white vinegar
• 5 ml (1 tsp)tomato paste
• 2.5 ml (½ tsp)seven-spice, allspice or mixed spice
• 2.5 ml (½ tsp)salt
• 1.25 ml (¼ tsp)paprika
• A pinchground ginger
• A pinchdried oregano
• A pinchblack pepper
• 454 g (1 lb; recipe also notes 500 g)boneless lamb cubes, such as leg or shoulder
• 30 ml (2 tbsp)lemon juice
• 30 ml (2 tbsp)olive oil
• 3 clovesgarlic, crushed
• 2.5 ml (½ tsp)dried oregano
• 2.5 ml (½ tsp)paprika
• 1.25 ml (¼ tsp)ground cumin
• 2.5 ml (½ tsp)salt
• 2.5 ml (½ tsp)seven-spice, allspice or mixed spice
• A pinchblack pepper
• As neededlarge chunks of vegetables for skewers, such as peppers, onions or mushrooms
• As neededwooden skewers, preferably soaked in water for 30 minutes to help prevent burning

Instructions

1. 1

   Marinate the chicken

   In a large bowl, combine the chicken with the yoghurt, garlic, vinegar, olive oil, lemon juice, tomato paste and all the chicken spices. Toss until coated, cover and refrigerate for at least 30 minutes or up to overnight.

2. 2

   Thread the chicken

   Thread the chicken pieces onto skewers, adding large chunks of vegetables between them if you like.

3. 3

   Grill the chicken

   Cook over a medium-high barbecue grill for 5–8 minutes per side, until cooked through.

4. 4

   Marinate the lamb

   In a large bowl, combine the lamb with its listed garlic, lemon juice, olive oil, oregano, paprika, cumin, salt, seven-spice and black pepper. Toss to coat, cover and refrigerate for at least 30 minutes or up to overnight.

5. 5

   Thread the lamb

   Thread the lamb cubes onto skewers, adding large vegetable chunks between them if using.

6. 6

   Grill the lamb

   Grill over medium-high heat for 6–8 minutes per side, or until cooked to your preference.

What are Arabic grills?

Arabic grills is a broad name for grilled meats seasoned in the styles found across the Middle East, rather than one single fixed recipe. This version brings chicken and lamb together, each with its own lemon, garlic and spice marinade.

The two meats make the platter varied, while grilling gives the outside a little char and keeps the meal simple to serve. Vegetables threaded between the meat add colour and cook alongside it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 224 calories, 0g protein, 0g carbs, 0g fat.

The meat provides most of the protein, while the olive oil and yoghurt contribute much of the fat; the recipe has relatively little carbohydrate apart from the yoghurt and any vegetables served with it. Add a generous salad or grilled vegetables and a moderate portion of rice or flatbread to make a balanced plate.

Two marinades, two flavours

Chicken marinade: yoghurt, vinegar and tomato paste join lemon and garlic, with warm spices for a tangy, savoury coating. Give the cubes a thorough toss so the marinade reaches all their surfaces.

Lamb marinade: lemon, olive oil, garlic, oregano, paprika, cumin and seven-spice season the lamb without the yoghurt used for the chicken. Keep the two batches separate so each retains its own flavour.

Marinating and threading

Marinating time: the recipe gives a range of 30 minutes to overnight, depending on how much time you have. The listed 15-minute total time does not include this resting time.

Skewer spacing: thread the pieces with a little room between them so heat can reach their sides. If using wooden skewers, soak them in water for 30 minutes before grilling to help prevent burning.

Getting the grill right

Heat: use a medium-high grill and allow it to heat before adding the skewers. This helps the meat start browning rather than sitting on a cool surface.

Doneness: chicken should be cooked through; lamb can be grilled to your preference. The recipe's guide is 5–8 minutes per side for chicken and 6–8 minutes per side for lamb, though skewer thickness and grill heat affect the timing.

Vegetables on the skewers

Chunk size: cut peppers, onions or mushrooms into large pieces so they are easy to thread and less likely to fall through the grill. Keep the pieces reasonably similar in size for more even cooking.

Separate skewers: if the vegetables need more or less time than the meat, cook them on their own skewers and take them off when ready.

Serving the skewers

Serve the chicken and lamb straight from the grill with the vegetable chunks. Rice, flatbreads or a crisp salad make easy accompaniments and can round out the plate.

For a mixed grill, offer both meats together so people can choose their preferred combination. Keep any raw-meat plates and utensils away from the cooked skewers.

Recipe notes & tips

• Cut the chicken and lamb into similarly sized cubes within each batch so they cook more evenly.
• Use separate bowls and utensils for the chicken and lamb marinades.
• Soak wooden skewers in water for 30 minutes before threading.
• Leave a little space between pieces on each skewer to help them brown.
• Keep an eye on the skewers near the end of grilling, as smaller pieces can cook quickly.
• Rest the cooked meat briefly before serving so juices have a chance to settle.

Variations

• Pepper and onion: alternate large pieces of pepper and onion with the meat on the skewers.
• Mushroom skewers: thread whole small mushrooms between the meat pieces or cook them separately.
• All chicken: make the full batch with chicken and use the chicken marinade for every piece.
• All lamb: use lamb throughout and season it with the listed lamb marinade.
• Mixed spices: use allspice or mixed spice instead of seven-spice, as the recipe allows.

Common mistakes to avoid

• Crowded skewers: tightly packed pieces cook less evenly; leave small gaps between them.
• Uneven cubes: pieces of very different sizes finish at different times; cut them consistently.
• Skipping the marinade: the meat misses the recipe's resting time; allow at least 30 minutes when possible.
• Dry wooden skewers: exposed ends can burn; soak them for 30 minutes before use.
• Overcooking: meat can dry out on a hot grill; check it as it approaches the suggested cooking time.
• Mixing raw and cooked utensils: this can transfer raw-meat juices; use clean equipment for serving.

How to store

Refrigerate leftover cooked meat in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot, using a pan or microwave; remove the meat from wooden skewers first. Store raw marinated meat covered in the fridge and cook within the overnight marinating window given in the recipe.

Frequently asked questions