Recipe: Mixed Grill from Med Fresh Grill

Heather Hoch

The Mixed Grill with beef, chicken, and adana kebabs.

Edip San has been cooking meat with a thirty-year-old secret family recipe. The recipe has wowed everyone from ASU frat boys to the Moroccan prince and princess. And San gave it to us... well, almost.

San wouldn't tell us exactly what goes into the marinade. He admits he's left out one ingredient. Hard to blame him. After all, you don't get an edge over the other Mediterranean restaurants by sharing secrets.

However, we did manage to get most of the super-secret marinade and cooking instructions from him so you can make your kebabs the Med Fresh Grill way... well, almost.

Mixed Grill:

Heather Hoch

Make it or grab it off Mill Ave.

​The Meat: Traditionally chicken, ground beef or steak. The meat should be very lean.

The Marinade:
Olive oil (enough to cover the meat)
Two tablespoons of oregano
Three cloves of garlic, chopped
Juice of one lemon
Three tablespoons of Turkish crushed red pepper
Salt and black pepper to taste

Combine the olive oil, crushed red pepper, oregano, garlic, lemon juice, salt, and pepper. After skewering your choice of meat, fully cover each kebab in the marinade. Let the meat soak up the marinade overnight.

The Grill: After the meat has marinated overnight, take the kebabs and place them 1 ½ inches over the grill. Roast the kebabs two minutes on each side and repeat, making four revolutions over the grill. You can also grill jalapenos and tomatoes as a side.

The Plate: Serve grilled meats over a bed of basmati rice. Add a simple side salad or dollop of hummus to complete the dish.