From the grill & main dishes · The home kitchen
Beiruty Deluxe Grill
This deluxe sharing grill brings chicken, filet pieces and kafta together in equal numbers: three skewers of each. Rice anchors the platter, and separate marinades give the meats their own character. A home grill may require several batches, so plan the cooking order and check each meat independently before bringing everyone to the table. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Beiruty Deluxe Grill recipe
- Serves
- 6
- Prep
- 45 min
- Cook
- 35 min
- Rest / chill
- 60 min
- Total
- 140 min
Ingredients
- 600 g boneless chicken breast, cut into 3 cm cubes
- 600 g beef tenderloin, cut into 3 cm cubes
- 600 g ground beef
- 1 onion, grated and squeezed dry
- 30 g parsley, finely chopped
- 6 garlic cloves, grated, divided
- 4 tbsp olive oil, divided
- 4 tbsp lemon juice, divided
- 1 tsp paprika
- 1 tsp ground cumin, divided
- 1 tsp ground allspice
- 2 tsp fine salt, divided
- 1 tsp black pepper, divided
- 360 g long-grain rice, rinsed
- 720 ml water
- 1 tbsp butter
- 1/2 tsp fine salt for rice
Method
In one bowl mix chicken with 1 tbsp oil, 2 tbsp lemon juice, two garlic cloves, paprika and 1/2 tsp salt. In another mix tenderloin with 1 tbsp oil, remaining lemon juice, two garlic cloves, 1/2 tsp cumin, 1/2 tsp salt and 1/2 tsp pepper. Cover and refrigerate for 1 hour.
Combine ground beef with squeezed onion, parsley, remaining garlic, cumin, allspice, remaining salt and pepper. Divide into three long, even logs and press onto wide metal skewers. Keep their thickness no greater than 2.5 cm so they cook evenly.
Thread chicken onto three long skewers and tenderloin onto three more, leaving small gaps between cubes. The complete platter has three chicken, three filet and three kafta skewers. Use additional shorter skewers if necessary to fit the grill, keeping the total portions equal.
Bring rice, water, butter and rice salt to a boil. Cover and simmer on low for 15 minutes. Rest off heat, covered, for 10 minutes.
Heat an oiled grill to medium-high, using remaining 2 tbsp oil for the grates as needed. Grill in batches: chicken about 12–16 minutes to 165°F/74°C, kafta about 12–16 minutes to 160°F/71°C, and tenderloin about 8–12 minutes to at least 145°F/63°C. Turn regularly. Rest beef cubes for 3 minutes and keep cooked batches on a clean warm platter.
Fluff rice onto a large serving platter and arrange the three varieties of cooked skewers above it. Serve promptly as a generous sharing meal.
Make it your own.
- Large skewers need enough grill space; work in batches rather than piling them up.
- Measure the temperature of every meat type separately.
- Use clean tongs and a clean serving platter after handling raw meat.