Mixed Grill Platter: Adana Kebabs & Grilled Lamb Chops
Savor the bold, smoky flavors of this Middle Eastern-inspired Mixed Grill Platter, featuring spicy Adana Kebabs and succulent Grilled Lamb Chops. Perfect for gatherings or a hearty family meal, this dish brings together vibrant spices, juicy meats, and fresh garnishes for a feast that’s as beautiful as it is delicious. Pair with flatbreads, grilled vegetables, or a refreshing yogurt dip for the ultimate experience.
Ingredients
For Adana Kebabs
- 500g ground lamb (or a beef/lamb mix, 20-30% fat for best texture)
- 1 medium onion, finely grated and squeezed of excess liquid
- 1 red bell pepper, finely minced
- 2-3 cloves garlic, minced
- 1 tbsp red pepper paste (biber salçası) or tomato paste
- 1 tsp ground sumac
- 1 tsp red chili flakes (pul biber, adjust for spice preference)
- 1/2 tsp black pepper
- Salt to taste
- Metal skewers (flat, wide ones recommended for stability)
For Grilled Lamb Chops
- 4-6 lamb chops (about 1-inch thick)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and black pepper to taste
For Serving
- Chili sauce or tomato chutney
- Fresh parsley or coriander, chopped, for garnish
- Optional sides: Flatbreads, grilled vegetables, yogurt dip, or a simple salad
Instructions
- Marinate the Lamb Chops
In a large bowl, combine the lamb chops with olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper. Toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor. - Prepare the Adana Kebab Mixture
In a large mixing bowl, combine the ground lamb, grated onion (squeezed to remove excess liquid), minced red bell pepper, minced garlic, red pepper paste, sumac, chili flakes, black pepper, and a generous pinch of salt. Knead the mixture with your hands for 5-7 minutes until it’s sticky and well-combined. This step ensures the kebabs hold their shape on the skewers. - Form the Kebabs
Divide the kebab mixture into 4-6 equal portions, depending on the size of your skewers. Lightly wet your hands to prevent sticking, then mold each portion around a metal skewer, pressing firmly to form an elongated cylinder about 1-inch thick and 5-6 inches long. Ensure the meat adheres tightly to the skewer for even cooking. - Preheat the Grill
Preheat your grill or grill pan to medium-high heat (about 400°F/200°C). If using a charcoal grill, wait until the coals are glowing and covered with a light ash. Lightly oil the grill grates to prevent sticking. - Grill the Meats
- Lamb Chops: Place the marinated lamb chops on the grill. Cook for 3-5 minutes per side for medium-rare (135°F/57°C internal temperature), or longer for your preferred doneness. Remove and let rest for 5 minutes.
- Adana Kebabs: Place the skewers on the grill. Cook for 8-12 minutes, rotating every 2-3 minutes to ensure even charring and cooking. The kebabs are done when they’re nicely browned and reach an internal temperature of at least 160°F/71°C.
- Serve
Arrange the grilled lamb chops and Adana kebabs on a large platter. Serve hot with chili sauce or tomato chutney on the side. Garnish with a sprinkle of fresh parsley or coriander for a burst of color and flavor. Pair with warm flatbreads, grilled vegetables, or a cooling yogurt dip for a complete meal.
Tips for Success
- Meat Quality: For the kebabs, a higher fat content (20-30%) ensures juicy, flavorful results. Lean meat may result in dry kebabs.
- Skewer Technique: Wetting your hands while shaping the kebabs prevents the meat from sticking and makes forming easier.
- Grill Alternatives: No grill? Use a cast-iron grill pan or broil in the oven at high heat, watching closely to avoid overcooking.
- Make Ahead: The kebab mixture and marinated chops can be prepared a day in advance and refrigerated for quick grilling.
Serving Suggestions
- Sides: Serve with classic Middle Eastern sides like tabbouleh, fattoush, or grilled tomatoes and peppers.
- Dips: Offer a cooling yogurt-cucumber dip (tzatziki or cacik) or a spicy harissa for contrast.
- Bread: Warm pita or lavash bread is perfect for wrapping kebab pieces or soaking up juices.
Why You’ll Love This Recipe
This Mixed Grill Platter is a celebration of bold flavors and simple techniques. The Adana Kebabs bring heat and spice, while the Grilled Lamb Chops offer tender, herbaceous richness. It’s a versatile dish that’s perfect for barbecues, dinner parties, or a special weekend meal. Plus, it’s easy to scale up for a crowd!
Enjoy your Mixed Grill Platter, and let the flavors transport you to a bustling Middle Eastern bazaar!
Recipe tested and perfected for maximum flavor and ease. Share your creations with us on social media using #MixedGrillMagic!
