Tava (Turkish-Cypriot Mixed Grill)

About This Recipe

Tava is the Turkish-Cypriot version of mixed grills, featuring lamb chops, chicken pieces, sausage, and seasonal vegetables all cooked together on a large griddle. It's a festive, communal dish perfect for sharing. Rooted in the everyday cooking of Turkish Cypriot kitchens, Tava (Turkish-Cypriot Mixed Grill) balances technique and tradition: the lamb chops is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight lunch or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the lamb chops, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 400 glamb chops
• 300 gchicken breast, cubed
• 200 gTurkish sausage
• 2 wholebell peppers, chunked
• 2 wholeonions, chunked
• 1/4 cupolive oil

Instructions

1. 1

   Marinate meats

   Toss meats with olive oil, lemon juice, salt, and pepper. Marinate for at least 1 hour.

2. 2

   Heat the griddle

   Heat a large flat griddle or skillet to high heat.

3. 3

   Cook in batches

   Sear meats and vegetables in batches, keeping cooked items warm on the side of the griddle.

4. 4

   Combine and serve

   Arrange all cooked items on the hot griddle, toss together, and serve family-style.

Variations

• •

  Add mushrooms and zucchini

• •

  Include shrimp or fish

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

• •

  Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.

Storage

Best served fresh. Leftovers reheat well in a skillet. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions