Ingredients with Measurements:
- 1 lb beef sirloin, cut into 1-inch cubes
- 1 lb chicken breast, cut into 1-inch cubes
- 1 lb lamb chops, cut into 1-inch cubes
- 1 large eggplant, sliced into rounds
- 4 medium tomatoes, sliced into rounds
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- Salt and pepper, to taste
- Lemon wedges, for serving
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. In a large bowl, combine the beef, chicken, and lamb cubes. Add the minced garlic, cumin, paprika, coriander, salt, and pepper. Mix well and let marinate for at least 30 minutes.
2. Preheat the grill or grill pan over medium-high heat.
3. Thread the marinated meat cubes onto skewers, alternating between beef, chicken, and lamb.
4. Brush the eggplant and tomato slices with olive oil and season with salt and pepper.
5. Grill the skewers and the eggplant and tomato slices until the meat is cooked through and the vegetables are tender and slightly charred, about 10-12 minutes.
6. Serve the mixed grill with the grilled eggplant and tomato slices and lemon wedges on the side.
Time:
Preparation time: 40 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Protein: 45g
Carbohydrates: 10g
Fiber: 4g
Sugar: 6g
Sodium: 350mg
Substitutions for ingredients:
- You can use any combination of beef, chicken, and lamb that you prefer.
- Zucchini or bell peppers can be substituted for the eggplant.
- Cherry tomatoes can be substituted for the sliced tomatoes.
Variations:
- Add some chopped fresh herbs, such as parsley or cilantro, to the marinade for extra flavor.
- Serve the mixed grill with pita bread or rice for a more filling meal.
- Top the grilled eggplant and tomato slices with crumbled feta cheese or chopped olives for a Mediterranean twist.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overcrowd the skewers, as this can cause uneven cooking.
- Brush the grill or grill pan with oil to prevent sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mixed grill in the microwave or oven until heated through.
Presentation ideas:
Arrange the skewers on a platter with the grilled eggplant and tomato slices on the side. Garnish with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges, crumbled feta cheese, chopped olives
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a light red wine, such as Pinot Noir or Beaujolais.
Suggested side dishes:
- Greek salad
- Roasted potatoes
- Grilled asparagus
Troubleshooting advice:
- If the meat is sticking to the grill or grill pan, brush it with more oil.
- If the meat is cooking too quickly on the outside but still raw on the inside, lower the heat and cook for a longer time.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw meat and vegetables to prevent cross-contamination.
Food history:
Jerusalem mixed grill is a popular street food in Israel and is typically made with a variety of meats, including beef, chicken, and lamb.
Flavor profiles:
This dish has a bold and savory flavor from the marinated meat, with a slightly sweet and smoky flavor from the grilled eggplant and tomato slices.
Serving suggestions:
Serve the mixed grill with a side of hummus and pita bread for a complete Middle Eastern meal.
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Region: Israeli