A generous Turkish mixed grill plate of lamb chops, chicken and kofte, served with grilled vegetables and warm bread.
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.
Serves 4
Rub lamb chops with olive oil, thyme, salt and pepper; set aside.
Toss chicken thighs with yogurt, paprika, salt and a little olive oil; marinate 20 minutes.
Mix ground meat with grated onion, parsley, cumin and salt, then shape into small oval patties or onto skewers.
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.
Grill tomatoes and peppers alongside until softened and charred.
Let all the meats rest 5 minutes, then arrange together on a large platter with the grilled vegetables and warm flatbread.
Grill each protein separately in order of cooking time so nothing overcooks while waiting for the others.
Let the meats rest for a few minutes off the grill before serving — this keeps the lamb chops and kofte juicy.
Use a very hot grill for a short sear rather than a low one for a long cook, to get good charring without drying out the lean cuts.
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.
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.
Mixed grill plates developed in Turkish ocakbasi (grill-side) restaurants as a way to showcase a range of the kitchen's specialties in one order, a format that has since become standard at Turkish and Middle Eastern grill houses worldwide.
Yes, a ridged cast-iron grill pan works well indoors; just cook in batches so the pan stays hot enough for good charring.
Simply double up on chicken and kofte, or substitute beef chops for the lamb.
The mixture likely needed more kneading to develop stickiness, or wasn't chilled before grilling — refrigerate shaped kofte for 15 minutes before cooking.
Per serving (420g / 14.8 oz) · 4 servings total
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