🍢 Mixed grill (Riyadh style)
Riyadh-style mixed grill is a restaurant platter of chicken shish tawook, lamb kofta and lamb tikka grilled over charcoal and laid on flatbread with grilled tomatoes. It comes with a creamy garlic sauce for dipping. The meats are juicy and smoky, and the bread underneath soaks up the juices, making it a generous meal often shared by two or more.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g chicken breast, cubed, marinated in lemon, garlic and paprika
- 400 g minced lamb mixed with onion and parsley (kofta)
- 400 g lamb leg, cubed, marinated in tikka spices
- 4 tomatoes, halved
- 2 tbsp vegetable oil
- Salt
- 4 flatbreads
- Garlic sauce, to serve
Method
- Marinate the chicken and lamb cubes for at least 1 hour.
- Shape the kofta mixture onto flat skewers and thread the other meats onto skewers.
- Grill over charcoal or a grill pan, turning, until cooked through.
- Grill the tomatoes until soft.
- Lay the bread on a platter, top with the meats and tomatoes and serve with garlic sauce.
How to make it lighter
- Go heavier on the tawook and lighter on kofta, which is the fattiest skewer.
- Garlic sauce is calorie-dense: keep to about one tablespoon.
- Add a large salad and eat less of the bread underneath.
History
Grill restaurants serving Levantine and Turkish-style skewers are a big part of dining out in Riyadh and across Saudi Arabia, especially for late-evening family meals.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →