A Lebanese Charcoal Feast of Chicken, Lamb, Beef, Garlic & Smoke
There is something wonderfully generous about a Lebanese mixed grill.
It is not simply a plate of grilled meat. It is a table filled with the aroma of charcoal, warm pita bread, creamy hummus, sharp pickles, fresh herbs, sliced onions, lemon and, of course, plenty of toum, the famous Lebanese garlic sauce.
A Cedar Mixed Grill brings several different preparations together so that every bite feels different. Tender chicken shish taouk, juicy lamb kafta, smoky lamb or beef skewers, and beautifully charred lamb chops can all share the same platter.
Mixed grills commonly combine meats such as shish taouk, kafta, lamb skewers and lamb chops, with garlic sauce, lemon and grilled vegetables providing freshness and contrast.
This recipe is designed as a generous family-style platter for 4–6 people.
Why You'll Love This Cedar Mixed Grill
- Several Lebanese-style grilled meats on one platter
- Deep charcoal flavor without complicated ingredients
- Garlic, lemon and warm spices keep the meat aromatic rather than heavy
- Perfect for family gatherings and weekend barbecues
- Can be prepared partly ahead of time
- Served with pita, hummus, toum, salad and pickles
- Everyone can choose their favorite meat
The secret is not to cover the meat with too many spices.
The charcoal should remain the star.
The Cedar Grill Selection
For this feast, prepare four different grilled meats:
1. Chicken Shish Taouk
Tender chicken pieces marinated with garlic, lemon, yogurt and warm spices.
2. Lamb Kafta
Minced lamb mixed with onion, parsley and Lebanese spices, shaped around skewers.
3. Lamb or Beef Mishwi
Small cubes of lamb or beef marinated simply with olive oil, garlic, lemon and herbs.
4. Lamb Chops
Marinated briefly with garlic, lemon, olive oil and spices before being grilled over high heat.
This combination gives the platter four different textures and flavors.
Ingredients
For the Chicken Shish Taouk
- 750 g boneless chicken thighs or breast
- 4 tbsp plain yogurt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp tomato paste
- 4 garlic cloves, finely crushed
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp black pepper
- ½ tsp salt
Chicken thighs are especially good because they remain juicy over high heat.
For the Lamb Kafta
- 750 g minced lamb
- 1 small onion, very finely chopped
- ½ cup finely chopped fresh parsley
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp allspice
- ½ tsp paprika
- ½ tsp black pepper
- 1 tsp salt
- 1 tbsp olive oil
If your lamb is very lean, choose mince with some natural fat. The fat helps the kafta remain moist during grilling.
For the Lamb or Beef Skewers
- 750 g lamb leg, shoulder or tender beef, cut into cubes
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- ½ tsp coriander
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp chopped parsley
For the Lamb Chops
- 8–12 lamb chops
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, crushed
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp black pepper
- ½ tsp salt
- 1 tsp dried oregano or thyme
For the Grill Platter
Prepare:
- 4–6 pita breads
- 1 large bowl hummus
- 1 bowl toum
- 1 bowl tahini sauce
- Lebanese pickles
- Sliced tomatoes
- Sliced onions
- Fresh parsley
- Lemon wedges
- Grilled peppers
- Grilled tomatoes
- Fresh mint
You can also serve fattoush or tabbouleh alongside the meat.
Step 1 — Marinate the Chicken
Cut the chicken into medium-sized pieces.
Place them in a bowl with:
- yogurt
- olive oil
- lemon juice
- tomato paste
- garlic
- paprika
- cumin
- coriander
- black pepper
- salt
Mix thoroughly.
Cover and refrigerate for at least 4 hours.
Overnight is even better.
The yogurt helps create a tender surface while the garlic, lemon and spices give the chicken its characteristic aroma.
Thread the chicken onto skewers shortly before grilling.
Step 2 — Prepare the Kafta
Place the minced lamb in a large bowl.
Add the finely chopped onion, parsley, garlic and spices.
Mix thoroughly with your hands until the mixture becomes cohesive.
Do not simply stir it for a few seconds.
Work the mixture until the onion, parsley and spices are evenly distributed throughout the meat.
Divide the mixture into portions.
Shape each portion around a flat skewer, creating long, slightly flattened kafta.
Keep them refrigerated until the grill is ready.
Step 3 — Marinate the Lamb or Beef Cubes
Place the meat cubes in another bowl.
Add:
- olive oil
- lemon juice
- garlic
- cumin
- coriander
- paprika
- black pepper
- salt
- parsley
Mix well.
Marinate for approximately 1–3 hours.
Unlike the chicken, the lamb or beef does not need an extremely long marinade.
You want the natural flavor of the meat to remain noticeable.
Step 4 — Prepare the Lamb Chops
Mix the olive oil, lemon juice, garlic, paprika, cumin, black pepper and salt.
Rub the mixture over the lamb chops.
Let them rest for approximately 30–60 minutes.
Lamb chops cook quickly, so they should be grilled near the end of the cooking process.
Step 5 — Prepare the Charcoal
This is where the character of the Cedar Mixed Grill begins.
Light your charcoal and allow it to become hot and covered with a layer of grey ash.
You want strong, even heat, rather than tall flames.
If flames are constantly touching the meat, move the skewers to a cooler section of the grill.
The objective is:
hot charcoal → quick searing → smoky crust → juicy interior
Step 6 — Grill the Chicken
Place the chicken skewers over medium-high heat.
Turn them regularly.
The outside should become beautifully browned and lightly charred while the inside remains juicy and fully cooked.
Depending on the size of the pieces and heat of the grill, this may take approximately 10–15 minutes.
Avoid repeatedly cutting into the chicken to check it.
If using a thermometer, cook chicken to a safe internal temperature of 74°C / 165°F.
Step 7 — Grill the Kafta
Place the kafta over the hot grill.
Cook for several minutes on the first side before turning.
Once the meat develops a firm crust, carefully rotate the skewers.
Continue grilling until cooked through and nicely charred.
The edges should become slightly crisp while the inside remains moist.
Step 8 — Grill the Lamb or Beef Skewers
Thread the marinated cubes onto skewers.
Leave small spaces between the pieces so that heat can circulate around them.
Place them over the hottest section of the grill.
Turn frequently enough to create an even crust.
For lamb, medium to medium-well can produce a juicy result depending on the cut.
For beef, cook according to your preferred doneness while following appropriate food-safety practices.
Step 9 — Finish with the Lamb Chops
Finally, place the lamb chops on the grill.
They need strong heat to develop a beautiful brown crust.
Grill for a few minutes per side, depending on thickness and desired doneness.
Move them to a cooler part of the grill if the outside is browning too quickly.
Let them rest for several minutes before serving.
The Lebanese Toum
No Cedar Mixed Grill feels complete without garlic sauce.
For a quick homemade toum-style sauce, combine:
- ½ cup peeled garlic cloves
- ½ cup neutral oil
- 2–3 tbsp lemon juice
- pinch of salt
Blend the garlic and salt until very smooth.
Slowly add the oil in a thin stream while blending, alternating occasionally with small amounts of lemon juice.
The result should be thick, white and creamy.
Toum is particularly good with chicken shish taouk.
The Tahini Sauce
For another sauce, mix:
- ½ cup tahini
- ¼ cup lemon juice
- ¼ cup cold water, approximately
- 1 small garlic clove, crushed
- pinch of salt
Whisk together.
The mixture may initially become very thick.
Continue adding water little by little until it becomes smooth and creamy.
Grilled Vegetables
Don't let the meat take over the entire grill.
Place some vegetables beside it:
- tomatoes
- green peppers
- onions
- eggplant
- zucchini
Brush lightly with olive oil and season with salt.
Grilling gives the vegetables smoky edges and makes them an excellent contrast to the rich meat.
Building the Cedar Mixed Grill Platter
This is where the meal becomes spectacular.
Take a large serving platter.
Arrange:
In the center:
A bowl of hummus.
Around it:
Between the meat:
Around the edge:
Place bowls of:
- toum
- tahini
- extra hummus
around the platter.
Finally, scatter a little fresh parsley over the grilled meat.
Serve immediately.
Warm Lebanese Bread
Warm pita directly over the grill for a few seconds.
Do not leave it too long or it will become dry.
The best pita should remain soft enough to tear apart with your hands.
Use it to scoop up hummus, wrap around pieces of kafta or chicken, and collect the juices from the grilled meat.
What to Serve With Cedar Mixed Grill
A full Lebanese-style table could include:
Hummus
Creamy chickpeas blended with tahini, lemon and garlic.
Tabbouleh
Fresh parsley, tomatoes, bulgur, lemon and olive oil.
Fattoush
A crisp salad with toasted pita and a bright, tangy dressing.
Batata Harra
Spicy Lebanese potatoes with garlic, coriander and chili.
Pickles
Their acidity cuts beautifully through grilled meat.
Toum
Creamy Lebanese garlic sauce.
Tahini
Nutty and slightly bitter, providing another contrast to the smoky meat.
A Simple Cedar Feast for Six
For a generous meal for six people, you can use approximately:
| Meat | Quantity |
|---|---|
| Chicken shish taouk | 750 g |
| Lamb kafta | 750 g |
| Lamb/beef cubes | 750 g |
| Lamb chops | 8–12 |
| Pita bread | 8–12 |
| Hummus | 500–600 g |
| Toum | 250 g |
| Tahini sauce | 250 ml |
| Pickles | 250–300 g |
This creates a substantial feast rather than an ordinary dinner plate.
The Secret to a Great Mixed Grill
The biggest mistake is trying to cook everything at the same temperature for the same amount of time.
Different meats behave differently.
Chicken needs thorough cooking.
Kafta needs enough heat to develop a crust while cooking through.
Lamb cubes need quick, strong grilling.
Lamb chops cook quickly because of their shape.
Therefore, organize the grill rather than simply putting everything on at once.
A good sequence is:
Chicken → kafta → lamb/beef skewers → lamb chops → vegetables → pita
Some items can overlap, but this order helps keep the grill manageable.
Make-Ahead Preparation
The day before:
- Prepare the chicken marinade.
- Marinate the chicken.
- Prepare the kafta mixture.
- Prepare the lamb/beef marinade.
- Make hummus.
- Prepare toum.
- Prepare tahini sauce.
On the day:
- Shape the kafta.
- Thread the skewers.
- Prepare vegetables.
- Light the charcoal.
- Warm the pita just before serving.
This makes the actual gathering much easier.
Can Cedar Mixed Grill Be Cooked Without Charcoal?
Yes.
You can use:
- gas barbecue
- cast-iron grill
- grill pan
- oven broiler
However, charcoal gives the meat its characteristic smoky aroma.
If using a grill pan indoors, cook in batches and avoid overcrowding.
A very hot pan is important because you want browning and caramelization, not steaming.
A Family-Style Lebanese Serving Idea
Instead of giving everyone an individual plate, put everything in the center of the table.
Place the mixed grill on a large platter.
Surround it with small bowls of hummus, toum, tahini and pickles.
Put pita bread into a basket.
Add a large bowl of tabbouleh.
Then let everyone build their own meal.
Some people will take chicken.
Others will reach for kafta.
Someone will take a lamb chop.
Another person will tear off pita, dip it into hummus and add a piece of grilled meat.
That is the beauty of a mixed grill.
It is designed for sharing.
Leftovers
If you have leftover grilled meat, remove it from the skewers and refrigerate it in a sealed container.
Use it the next day for:
Lebanese Meat Wrap
Warm pita with:
- leftover meat
- toum
- pickles
- tomatoes
- parsley
Rice Bowl
Serve the meat over warm rice with hummus, tahini and salad.
Breakfast Plate
Reheat the meat gently and serve with eggs, pita, tomatoes and pickles.
Avoid repeatedly reheating the meat, as this can make it dry.
Final Thoughts
Cedar Mixed Grill is more than a collection of kebabs.
It is a celebration of charcoal cooking.
The chicken brings garlic and lemon.
The kafta brings herbs and warm spices.
The lamb or beef brings the deep flavor of grilled meat.
The lamb chops bring richness.
Toum brings sharp garlic.
Tahini brings nuttiness.
Pickles bring acidity.
Pita brings everything together.
And when the entire platter reaches the table still warm from the grill, surrounded by hummus, salad, herbs and freshly baked bread, it becomes exactly what a Lebanese feast should be:
generous, smoky, colorful and meant to be shared.
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