Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 lb (567 g) boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
- 1 lb (454 g) beef sirloin, cut into 1 1/2-inch chunks
- 1 lb (454 g) lamb leg or shoulder, cut into 1 1/2-inch chunks
- 1 large red onion, cut into 1 1/4-inch wedges
- 2 bell peppers (1 red, 1 green), cut into 1 1/2-inch squares
- Chicken marinade: 3/4 cup (180 g) plain whole-milk Greek yogurt, 2 tbsp (30 ml) olive oil, 2 tbsp (30 ml) lemon juice, 4 garlic cloves, 1 1/2 tsp kosher salt, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp black pepper
- Beef/lamb marinade: 1/3 cup (80 ml) olive oil, 3 tbsp (45 ml) lemon juice, 2 tbsp (30 ml) red wine vinegar, 4 garlic cloves, 2 tsp kosher salt, 2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp black pepper, 1/8 tsp ground cinnamon
- Herby yogurt sauce: 1 cup (240 g) Greek yogurt, 2 tbsp (30 ml) lemon juice, 1/2 cup chopped parsley, 1/4 cup chopped mint, 1 garlic clove, 1/2 tsp kosher salt
- Green herb sauce: 1 cup packed parsley, 1/2 cup packed cilantro, 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1 small garlic clove, 1/2 tsp kosher salt, 1/3 cup (80 ml) olive oil
- 6–8 pita or flatbreads
Do This
- 1. Mix chicken marinade; coat chicken. Mix beef/lamb marinade; divide and coat beef and lamb separately. Chill 4 hours.
- 2. Soak wooden skewers in water for 30 minutes (or use metal skewers). Prep onion and peppers.
- 3. Preheat a charcoal grill for two-zone heat; target 450–500°F (232–260°C) at the grate on the hot side.
- 4. Thread skewers, alternating meat with onion and peppers; leave a little space between pieces.
- 5. Grill over hot coals 8–14 minutes total, turning every 2–3 minutes, until nicely charred; move to cooler side as needed to finish.
- 6. Rest kebabs 5 minutes. Warm flatbreads 30–60 seconds per side on the grill.
- 7. Serve family-style with both sauces and extra herbs/lemon wedges.
Why You’ll Love This Recipe
- Big, shareable platter energy: mixed meats, charred veggies, warm bread, and sauces for everyone to build their own bites.
- Live-fire flavor at home: real charcoal gives you that smoky edge and those crisp, caramelized corners.
- Two sauces, endless combinations: cool herby yogurt plus a punchy green herb sauce covers every craving.
- Make-ahead friendly: marinate in advance, then grilling is fast when guests arrive.
Grocery List
- Meat: boneless skinless chicken thighs, beef sirloin, lamb leg or shoulder
- Produce: red onion, bell peppers (red and green), lemons, garlic, fresh parsley, fresh mint, fresh cilantro
- Dairy: plain whole-milk Greek yogurt
- Pantry: olive oil, red wine vinegar, kosher salt, black pepper, ground cumin, smoked paprika, ground coriander, ground cinnamon, pita or flatbreads
Full Ingredients
Meat and Vegetables
- Chicken: 1 1/4 lb (567 g) boneless, skinless chicken thighs, cut into 1 1/2-inch (4 cm) chunks
- Beef: 1 lb (454 g) beef sirloin, cut into 1 1/2-inch (4 cm) chunks
- Lamb: 1 lb (454 g) lamb leg or shoulder, cut into 1 1/2-inch (4 cm) chunks
- Red onion: 1 large, cut into 1 1/4-inch wedges (keep some layers together for threading)
- Bell peppers: 2 total (1 red, 1 green), seeded and cut into 1 1/2-inch squares
Chicken Marinade (Yogurt-Lemon)
- 3/4 cup (180 g) plain whole-milk Greek yogurt
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) lemon juice (from 1 lemon)
- 4 garlic cloves, finely grated or minced
- 1 1/2 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp freshly ground black pepper
Beef and Lamb Marinade (Olive Oil, Lemon, and Spices)
- 1/3 cup (80 ml) olive oil
- 3 tbsp (45 ml) lemon juice (from 1–2 lemons)
- 2 tbsp (30 ml) red wine vinegar
- 4 garlic cloves, finely grated or minced
- 2 tsp kosher salt
- 2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp freshly ground black pepper
- 1/8 tsp ground cinnamon
Herby Yogurt Sauce (Cool and Creamy)
- 1 cup (240 g) plain whole-milk Greek yogurt
- 2 tbsp (30 ml) lemon juice
- 1/2 cup (25 g) finely chopped fresh parsley
- 1/4 cup (10 g) finely chopped fresh mint
- 1 garlic clove, finely grated or minced
- 1/2 tsp kosher salt
- 2 tbsp (30 ml) water (optional, to thin to a drizzle)
Green Herb Sauce (Bright, Punchy, and Spoonable)
- 1 cup (30 g) packed fresh parsley leaves and tender stems
- 1/2 cup (15 g) packed fresh cilantro leaves and tender stems
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) lemon juice
- 1 small garlic clove
- 1/2 tsp kosher salt
- 1/3 cup (80 ml) olive oil
- 2 tbsp (30 ml) water (optional, to loosen)
To Serve
- 6–8 pita or flatbreads
- 2 tbsp chopped parsley or mint (optional garnish)
- 2 lemons, cut into wedges
Step-by-Step Instructions
Step 1: Cut the meats and vegetables evenly
Cut the chicken thighs, beef sirloin, and lamb into 1 1/2-inch (4 cm) chunks so they cook at a similar pace and are easy to thread. Cut the red onion into sturdy wedges (keeping layers together helps them stay on the skewer) and cut the peppers into 1 1/2-inch squares.
Tip: Uniform pieces are the difference between juicy kebabs and a mix of undercooked and overcooked bites.
Step 2: Marinate the chicken
In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, salt, cumin, smoked paprika, and black pepper. Add the chicken and toss until every piece is well coated.
Cover and refrigerate for 4 hours (or up to 12 hours).
Step 3: Marinate the beef and lamb separately
In a bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, salt, and spices. Divide the marinade evenly between two bowls or zip-top bags.
Add the beef to one and the lamb to the other. Toss to coat, cover, and refrigerate for 4 hours (or up to 24 hours).
Step 4: Make the sauces while everything marinates
Herby yogurt sauce: In a bowl, stir together the yogurt, lemon juice, parsley, mint, garlic, and salt. If you want a drizzle-able consistency, stir in up to 2 tbsp (30 ml) water. Cover and refrigerate until serving.
Green herb sauce: In a small food processor, pulse the parsley, cilantro, vinegar, lemon juice, garlic, and salt until finely chopped. With the motor running, stream in the olive oil. If needed, add up to 2 tbsp (30 ml) water to loosen. Taste and adjust salt. Refrigerate until serving.
Step 5: Prepare the grill for live-coal cooking
Light a charcoal chimney and let the coals burn until mostly covered in gray ash, about 18–22 minutes. Set up a two-zone grill: pile coals on one side (high heat) and leave the other side with fewer or no coals (medium/low heat).
Clean and oil the grates. Aim for 450–500°F (232–260°C) at the grate on the hot side.
If using wooden skewers, soak them in water for 30 minutes before threading.
Step 6: Thread the kebabs for even cooking
Thread chicken, beef, and lamb onto separate skewers (this makes it easy to pull each meat at its perfect doneness). Alternate with onion wedges and pepper squares.
Leave a small gap between pieces so heat can circulate and the edges can char. Scrape off excess thick marinade (especially on the chicken) so it doesn’t scorch before the meat cooks through.
Step 7: Grill with frequent turns for char and juiciness
Place the skewers over the hot side of the grill. Grill, turning every 2–3 minutes, until well browned and lightly charred, then move to the cooler side as needed to finish cooking without burning.
Use an instant-read thermometer and target these internal temperatures:
- Chicken: 165°F (74°C), typically 10–14 minutes total
- Beef (medium-rare): 135°F (57°C), typically 8–12 minutes total
- Lamb (medium-rare): 135°F (57°C), typically 9–13 minutes total
Transfer cooked skewers to a platter and rest for 5 minutes before serving.
Step 8: Warm the flatbreads and serve family-style
Warm pita or flatbreads directly on the grill grates for 30–60 seconds per side, just until pliable with a few toasty marks. Keep warm in a clean towel.
To serve, slide the kebabs onto a large platter (or leave on skewers for a dramatic presentation). Spoon the sauces into bowls, add lemon wedges, and sprinkle with chopped herbs. Let everyone build their own plates with warm bread, meat, charred vegetables, and sauce.
Pro Tips
- Keep meats on separate skewers: chicken needs a higher final temperature than beef or lamb, so separating prevents overcooking.
- Two-zone heat is your safety net: use the hot side for color, then the cooler side to finish gently.
- Don’t pack the skewers tight: tiny gaps help the kebabs brown instead of steam.
- Manage flare-ups: if fat drips and flames jump, slide skewers to the cooler side until flames die down.
- Thermometer beats guessing: pull each meat right when it hits temp, then rest 5 minutes.
Variations
- Spicier platter: add 1/2 tsp crushed red pepper flakes to the green herb sauce and serve with sliced jalapeños.
- All-chicken option: use 3 1/4 lb (1.47 kg) chicken thighs and double the chicken marinade; grill to 165°F (74°C).
- Vegetable-forward: add 8 oz (227 g) whole mushrooms and 1 large zucchini (1-inch chunks) to skewers; brush lightly with olive oil and a pinch of salt before grilling.
Storage & Make-Ahead
Make-ahead: Marinate the meats up to 12 hours (chicken) and up to 24 hours (beef/lamb). Both sauces can be made up to 3 days ahead and kept refrigerated in airtight containers.
Storage: Remove cooked meat and vegetables from skewers, cool, and refrigerate in an airtight container for up to 4 days.
Reheating: For best texture, rewarm gently in a 350°F (177°C) oven for 10–12 minutes until hot, or briefly in a skillet over medium heat. (Microwaving works, but softens the char.)
Nutrition (per serving)
Approximate, assuming 6 servings and including sauces (not including flatbreads): 610 calories, 45 g protein, 43 g fat, 12 g carbohydrates, 3 g fiber, 820 mg sodium.
