Karisik Izgara (Turkish Mixed Grill Plate)

About This Recipe

Karisik izgara, or mixed grill, is the centerpiece of a Turkish kebab restaurant meal, bringing together several cuts of meat on one platter so diners can sample lamb chops, chicken pieces and kofte in a single sitting. Each protein gets its own simple marinade — lamb chops rubbed with just salt, pepper and thyme to let the meat's flavor stand out, chicken marinated briefly in yogurt and paprika, and kofte formed from spiced ground beef and lamb. Grilled quickly over very high heat and rested before serving, the plate arrives alongside charred tomatoes and peppers, a scoop of rice pilaf, and warm bread — a meal meant for sharing and eaten with your hands.

Ingredients

Serves 4

• 4lamb chops
• 4boneless chicken thighs
• 300 gground beef and lamb mix(for kofte)
• 1onion(grated, for kofte)
• 2 tbspfresh parsley(chopped, for kofte)
• 1 tspcumin(for kofte)
• 1 tspsalt(for kofte)
• 2 tbspolive oil
• 1 tspdried thyme(for lamb)
• 1/2 cupplain yogurt(for chicken marinade)
• 1 tbsppaprika(for chicken marinade)
• 2tomatoes(for grilling)
• 2green peppers(for grilling)
• 4flatbreads(for serving)

Instructions

1. 1

   Season the lamb

   Rub lamb chops with olive oil, thyme, salt and pepper; set aside.

2. 2

   Marinate the chicken

   Toss chicken thighs with yogurt, paprika, salt and a little olive oil; marinate 20 minutes.

3. 3

   Shape the kofte

   Mix ground meat with grated onion, parsley, cumin and salt, then shape into small oval patties or onto skewers.

4. 4

   Grill everything hot

   Grill lamb chops 3-4 minutes per side, chicken 5-6 minutes per side, and kofte 3-4 minutes per side, over high heat, moving each to a cooler part of the grill once well charred to finish cooking through.

   Grill the meats in order of cook time so everything finishes together — lamb chops first, then kofte, then chicken.

5. 5

   Grill the vegetables

   Grill tomatoes and peppers alongside until softened and charred.

6. 6

   Rest and plate

   Let all the meats rest 5 minutes, then arrange together on a large platter with the grilled vegetables and warm flatbread.

Variations

• •

  Add lamb or chicken skewers (sis kebab) marinated separately for even more variety on the plate.

• •

  A simpler home version can focus on just kofte and chicken if lamb chops aren't available.

• •

  Serve with a side of grilled eggplant puree (patlican salatasi) for a smokier accompaniment.

Storage

Best grilled and eaten fresh; leftover grilled meats keep refrigerated up to 3 days and reheat well in a hot skillet or under a broiler.

Frequently Asked Questions