Recipe by : chef ssentongo

Mixed Grill Platter: Kofta + Chicken Skewers + Grilled Chicken – 45 min + marinate

This platter has 3 things: beef kofta, chicken skewers, + glazed grilled chicken legs.

Ingredients – 4 servings
Beef Kofta Skewers

• 500g ground beef/lamb, 20% fat
• 1 small onion grated, 2 tbsp parsley chopped
• 1 tsp allspice, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika

Chicken Skewers

• 400g chicken thigh cubes
• 3 tbsp yogurt, 1 tbsp oil, 1 tsp garlic powder, 1 tsp paprika, salt, pepper

Grilled Chicken Legs

• 4 chicken drumsticks/thighs
• 2 tbsp soy, 1 tbsp honey, 1 tbsp ketchup, 1 tsp garlic, salt, pepper

Method – 4 Steps

1. Marinate 30 min: Kofta – mix beef + onion + spices, knead 3 min, chill. Chicken – mix yogurt + spices, toss cubes. Legs – mix soy + honey + ketchup, coat.
2. Skewers: Shape kofta around skewers, wet hands = no cracks. Thread chicken cubes. Brush oil.
3. Grill: Hot grill/BBQ, medium-high. Kofta 4-5 min/side till brown + cooked. Chicken skewers 5-6 min, turn. Legs 8-10 min/side, baste with marinade last 3 min for glaze.
4. Rest 5 min: All meat off heat, covered. Juices settle = juicy. Garnish parsley.

3 Keys

1. Fat = flavor: Kofta needs 20% fat beef or it’s dry. Don’t use lean mince.
2. High heat: Hot grill = char marks + seals juices. Cold grill = steamed meat.
3. Baste at end: Honey/soy burns fast. Only glaze chicken legs last few minutes.

Juba swap: No grill? Use stovetop pan or oven 220°C + broil 3 min for char.

Serve with rice, fries, salad, garlic sauce.

Want the tahini/yogurt dip recipe for it too?

* > LAMB SHANK MANDI /PULAO – 2hr 30min total

That’s tender, braised lamb shanks on saffron rice with carrots + raisins. Yemeni/South Asian style.

Ingredients – 4 servings
Lamb Shanks

• 4 lamb shanks, 800g each
• 1 onion sliced, 1 tbsp ginger-garlic paste
• 2 tsp mandi/biryani spice, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp turmeric
• 3 cups water/broth, 2 tbsp oil

Saffron Rice

• 2 cups basmati rice, soaked 30 min
• 1/2 tsp saffron + 3 tbsp hot water, OR 1 tsp turmeric
• 2 carrots julienned, 3 tbsp raisins, 2 tbsp almonds/pistachios chopped
• 4 cups broth from shanks, 2 tbsp ghee, salt

Method – 4 Steps

1. Braised shanks: Sear shanks in oil till brown all over. Remove. Same pot, onion 5 min → ginger-garlic 1 min → spices. Add shanks + water. Cover, simmer low 2 hrs till fall-off-bone tender. Remove shanks, strain broth.
2. Rice: Pot with ghee. Carrots 3 min → rice drained → salt + broth from shanks. Bring to boil 5 min.
3. Dum: Reduce heat lowest. Add saffron water, raisins. Cover tightly 15 min till rice absorbs liquid. Don’t stir.
4. Assemble: Fluff rice, mix in almonds. Plate rice, top shanks. Garnish parsley + fried onions.

3 Keys

1. Low + slow: Shanks need 2 hrs simmer. Fast boil = tough meat. Gentle = tender.
2. Use shank broth: Cook rice in the lamb broth = flavor + yellow color. Don’t waste it.
3. Rest rice: 10 min covered after cooking = fluffy, separate grains.

Juba swap: No lamb shank? Use goat legs or beef shank. Add 30 min cook time for beef.
Pressure cooker: Shanks 45 min = same result.

Serve with yogurt sauce or salad.

Want quick mandi spice mix recipe or tomato yogurt chutney on side?

CRISPY ROSEMARY Butter6 CHICKEN THIGHS – in 25 min total.
Those are bone-in, skin-on thighs with golden butter-rosemary pan sauce.
Ingredients – 4 servings
6 chicken thighs, skin-on, bone-in
3 tbsp butter, 3 garlic cloves smashed
3 sprigs fresh rosemary + 1 tsp dried thyme
1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika
1/4 cup chicken broth or water, 1 tbsp lemon juice
Method – 4 Steps
Prep + Sear: Pat thighs very dry. Salt + pepper + paprika both sides. Cold pan, skin side down. Turn heat to medium-high. Cook 8-10 min till skin deep golden + fat renders. Don’t move it.
Flip + Aromatics: Flip thighs. Add butter + garlic + rosemary + thyme. Baste 3-4 min with hot butter till internal 74°C. Chicken releases = juicy.
Pan sauce: Remove chicken, rest 5 min. Same pan, add broth + lemon. Scrape brown bits 2 min till sauce reduces + thickens. Taste salt/pepper.
Plate: Pour sauce over thighs. Top with rosemary sprigs + chopped herbs.
3 Keys for crispy skin
Dry skin: Paper towel both sides. Wet skin = steams, not crisps.
Start cold pan: Skin side down in cold pan, then heat. Renders fat slowly = extra crispy.
Rest chicken: 5 min off heat before cutting. Juices stay in meat, not plate.
Juba swap: No rosemary? Use dried thyme + bay leaf. Bone-in → boneless thighs = 6-7 min/side only.
Serve with mash, rice, or roasted potatoes to soak that sauce.
Want oven-finished version for extra juicy meat, or garlic-lemon twist?