PocketCook

From @Bon Appétit

Grilled Mediterranean Kebab Feast

55 min · Serves 6

55 mintotal
30 minhands on
31steps
6servings

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Ingredients

For the chicken kebabs

  • 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized strips
  • 2 tbsp olive oil
  • 1 lemon, zested and juiced
  • 3 cloves garlic, finely grated
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 tsp kosher salt

For the steak kebabs

  • 1 1/2 lbs sirloin steak, cut into 1-inch cubes
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1 tsp freshly ground black pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp kosher salt
  • 1 tbsp olive oil

For the shrimp kebabs

  • 1 1/2 lbs large shrimp, peeled and deveined, tail-on
  • 1 tbsp freshly grated ginger
  • 1 lemon, zested and juiced
  • 3 tbsp olive oil
  • 3 cloves garlic, finely grated
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/4 cup finely chopped cilantro (leaves and stems)
  • 1/2 tsp kosher salt

For the zucchini kebabs

  • 2 medium zucchinis, sliced into thick rounds
  • 1 tbsp olive oil
  • Kosher salt, to taste

For the halloumi kebabs

  • 16 oz halloumi cheese, sliced into thick rounds or slabs
  • 1 tbsp olive oil

To grill and assemble

    To serve

    • 6 small pita breads
    • Fresh lemon wedges
    • Flaky sea salt (such as Maldon)
    • Extra-virgin olive oil, for drizzling
    • Fresh cilantro and parsley sprigs
    • Freshly grated tomato sauce (grated fresh tomato mixed with olive oil, minced garlic, and oregano)

    Method

    For the chicken kebabs

    1. In a large bowl, whisk together the olive oil, lemon zest, lemon juice, grated garlic, black pepper, turmeric, smoked paprika, cumin, cinnamon, and kosher salt to form a paste-like marinade.

    2. Add the chicken pieces to the bowl and toss thoroughly to coat every piece evenly.

    3. Cover and refrigerate to marinate for at least 30 minutes, or up to 2–3 days for maximum flavor.

      Then 30 min of waiting

    4. Thread the chicken strips onto metal skewers in a ribbon-like, weaving pattern to maximize surface area for grilling.

    For the steak kebabs

    1. In a small bowl, mix together the brown sugar, smoked paprika, black pepper, cumin, coriander, and kosher salt.

    2. Place the cut steak cubes in a bowl, add a small drizzle of olive oil, and toss to lightly coat.

    3. Sprinkle the dry spice mix over the beef and rub it in thoroughly.

    4. Thread the steak pieces onto metal skewers, leaving about 1/4-inch space between each cube so heat circulates freely.

    For the shrimp kebabs

    1. In a medium bowl, combine the grated ginger, lemon zest, lemon juice, garlic, coriander, smoked paprika, chopped cilantro, salt, and olive oil, then whisk until emulsified.

    2. Pour off about half of the marinade into a separate small bowl to reserve for basting later.

    3. Add the shrimp to the remaining marinade in the primary bowl and toss well to coat.

    4. Thread the shrimp onto metal skewers by piercing through both the tail end and the head end of each shrimp to secure it flat.

    For the zucchini kebabs

    1. Cut the ends off the zucchinis and slice them into thick rounds.

    2. Thread the zucchini rounds straight through their centers onto metal skewers, keeping them plain for now without salt.

      Do not salt the zucchini before grilling, as salt draws out moisture and prevents getting clear grill marks.

    For the halloumi kebabs

    1. Cut the halloumi into thick rounds or slabs matching the thickness of the zucchini.

    2. Carefully thread the cheese pieces onto metal skewers at a slight angle to prevent them from splitting or sliding off.

    To grill and assemble

    1. Preheat an outdoor grill or indoor cast-iron grill pan to medium-high heat (about a 5-second hand count over the heat).

    2. Drizzle the chicken, steak, and shrimp skewers with a light coating of olive oil, then season the chicken and steak with a fresh sprinkle of kosher salt on both sides.

    3. Place the chicken skewers on the hot grill first, positioning them perpendicular to the grates.

    4. Allow the chicken to cook undisturbed until char marks form and it releases easily from the grill, about 4–5 minutes per side, for a total cook time of 8–10 minutes.

      Then 8 min of waiting

    5. Place the steak skewers on the grill and cook until seared and medium-rare, turning once, about 3–4 minutes per side (6–8 minutes total).

      Then 6 min of waiting

    6. Place the shrimp, zucchini, and halloumi skewers on the grill.

    7. Grill the shrimp for 2–3 minutes per side until opaque and pink.

      Then 4 min of waiting

    8. Grill the zucchini rounds for 3–4 minutes per side until charred grill marks appear.

      Then 6 min of waiting

    9. Season the cooked zucchini directly on the grill with kosher salt and a squeeze of fresh lemon juice.

    10. Grill the halloumi for 2 minutes per side using a thin spatula to gently loosen it if it sticks, until warm and marked with dark grill lines.

      Then 4 min of waiting

    11. As each skewer finishes, transfer it to a wire rack set over a baking sheet to rest, leaving space between skewers so steam escapes.

    12. Squeeze fresh lemon juice and sprinkle sea salt over the cooked chicken and steak as they rest.

    13. Generously brush the cooked shrimp on both sides with the reserved fresh marinade.

    14. To serve, lay torn and whole pita breads across a large platter.

    15. Arrange all the grilled skewers artfully over the bread, drizzling with grated tomato sauce, extra-virgin olive oil, fresh lemon juice, sea salt, and fresh herb sprigs.

    16. Cooking each ingredient on its own separate skewer ensures that every item cooks for its proper time without over- or under-cooking.

    17. Leaving a small gap between pieces on a skewer lets hot air circulate, giving a cleaner sear and even doneness.

    To serve

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