From the grill & main dishes · The home kitchen
Mixed Grill
A mixed grill brings three distinct textures to the same table: juicy chicken, tender beef cubes and aromatic kafta. This manageable home version cooks each meat on separate skewers so every part can reach its proper temperature. Simple rice catches the juices without competing with the seasoning. 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
Mixed Grill recipe
- Serves
- 4
- Prep
- 35 min
- Cook
- 30 min
- Rest / chill
- 30 min
- Total
- 95 min
Ingredients
- 300 g beef sirloin, cut into 3 cm cubes
- 300 g boneless chicken breast, cut into 3 cm cubes
- 300 g ground beef
- 1 small onion, grated and squeezed dry
- 3 garlic cloves, minced, divided
- 3 tbsp olive oil, divided
- 3 tbsp lemon juice, divided
- 2 tbsp chopped parsley
- 1 tsp ground cumin, divided
- 1 tsp paprika, divided
- 1/2 tsp ground allspice
- 1 tsp fine salt, divided
- 1/2 tsp black pepper, divided
- 180 g long-grain rice, rinsed
- 360 ml water
Method
Mix beef cubes with 1 tbsp oil, 1 tbsp lemon juice, one garlic clove, 1/2 tsp cumin and 1/4 tsp each salt and pepper. In a separate bowl mix chicken with 1 tbsp oil, remaining lemon juice, one garlic clove, 1/2 tsp paprika and 1/4 tsp salt. Refrigerate both for 30 minutes.
Mix ground beef with squeezed onion, parsley, remaining garlic, cumin, paprika, allspice, 1/4 tsp salt and remaining pepper. Divide into four short logs and press firmly onto four metal skewers. Keep chilled. Thread the beef and chicken onto separate skewers.
Put rice, water, remaining oil and remaining 1/4 tsp salt in a saucepan. Bring to a boil, cover and cook on low for 15 minutes. Remove from heat and leave covered for 10 minutes.
Heat an oiled grill to medium-high. Cook chicken skewers for 10–14 minutes, turning regularly, to 165°F/74°C. Cook kafta for 8–12 minutes to 160°F/71°C. Cook beef cubes for 7–10 minutes to at least 145°F/63°C, then rest for 3 minutes. Use a clean platter for cooked meat.
Fluff the rice and divide among four plates. Remove the cooked meats from skewers if desired and arrange on top. Serve hot.
Make it your own.
- Keep poultry tools and plates separate from cooked food.
- Squeeze onion thoroughly so kafta holds together.
- Check each type of meat independently rather than assuming all skewers finish together.