Lebanese Mixed Skewers & Garlic Sauce



This is one of the favourites of the household. It’s one of those dishes you can wade your way through all night. Picking at it until you can eat no more. Be careful of the garlic sauce however. Ensure you have nothing special like a first date or job interview the following day as you are pretty much guaranteed to smell like the bottom of a bin.


Marinated Chicken:
4 chiicken thighs (halved)
1 small onion (finely grated)
3 cloves garlic (minced)
30-40 strands of saffron infused with 4 tablespoons boiling water
100g Greek yoghurt
1 lemon (juice of)
1/2 teaspoon paprika
1/2 teaspoon powdered cumin
1 tablespoon fresh flat leaf parsley (very finely chopped)
black pepper

Lamb Kofte:
1 small onion (grated)
500g minced lamb
1/2 cup breadcrumbs
1 egg
1 teaspoon cumin powder
1 teaspoon corriander powder
1 tablespoon fresh parsley (chopped)
1 tablespoon fresh mint (chopped) or 1 teaspoon dried
salt & pepper

Garlic Sauce:
4 bulbs garlic (about 40 cloves)
2/3 cup vegetable oil
1/3 cup olive oil
2 tablespoons lemon juice
pinch of salt & white pepper

Garlic Sauce:
This can be tricky. In a blender, blend the garlic into a paste. Very gradually, drizzle in the olive oil, all the while blending. Be careful not to add the oil too quickly as it will separate and turn the sauce liquidy. Add a tablespoon of lemon juice and blend, then another and blend. Season with salt and a little pepper The consitency should resemble smooth mayonnaise.
TIP: Use very fresh garlic. The older it gets the more potent it becomes and from experience can really make it taste rancid.

Combine all the ingredients and coat the meat and leave for at least 2 hours before skewering the meat and cooking on the BBQ.

Combine all the ingredients by hand for about 5 minutes until well mixed. Leave for at least 1/2 hour before cooking. Divide the mixture into 8 equal parts and shape each into a thick sausage about 10cm long. Attach these to skewers. Cook under the grill, or even better on the BBQ for about 15-20 minutes until slightly charred on the outside.

Remove the lamb and chicken from the skewers and serve with a little salad and bread. Serve the sauce separately to dip. It’s also great with some other sides such as baba ghanoush, hummus and pickles

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