Middle Eastern · Dinner
Mixed Grill Platter (High-Protein)
Grilled lamb shoulder, chicken thigh, and beef kofta share a plate with charred peppers, onions, and a lemony white bean puree spiked with cumin and garlic. Protein comes from three meats plus beans, brightened with parsley, sumac, and a garlic yogurt drizzle. Served hot off the grill.
$7
25 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
598Calories
62.1gProtein
29.2gFat
23.8gCarbs
5.2gSugar
8.1gFiber
658mgSodium
243mgChol
9.8gSat Fat
1240mgPotassium
178mgCalcium
7.2mgIron
3.5mcgVitamin B12
40mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Mince 1 clove garlic. Toss lamb cubes and chicken strips with half the garlic, half the cumin, salt, and pepper. Form beef into one small kofta seasoned the same way.
2
Marinate
Cover and refrigerate the meats for 30 minutes.
3
Skewer
Thread lamb, chicken, and kofta onto separate skewers, alternating with bell pepper and onion chunks.
4
Grill
Cook skewers over medium-high heat for 10–12 minutes, turning every 2–3 minutes, until lamb is firm, chicken juices run clear, and kofta shows no pink inside.
5
Blitz
Pulse cannellini beans, remaining garlic clove, lemon juice, 2 tsp olive oil, remaining cumin, and a splash of water until smooth and creamy.
6
Plate
Spread bean puree across a plate, top with skewers, drizzle with yogurt, scatter parsley and sumac over everything.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g lamb shoulder, cut into cubes
- 5 oz140g boneless chicken thigh, cut into strips
- 4.2 oz120g beef ground, formed into a small kofta
- 5 oz70g, half of a 15 oz can, drained cannellini bean, pureed
- 4 tbsp4 tbsp plain yogurt
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp sumac, plus extra for garnish
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 11 bell pepper, cut into chunks for skewering
- 11 onion, cut into chunks for skewering
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
