How We Make the Mixed Grill at Freddy's

The mixed grill is the most ordered dish at Freddy's Mediterranean. It is the first thing regulars point to when they bring someone new to the restaurant. It is what the kitchen knows best and what best represents what we do here at 163 James St S.

People ask us about it all the time: what goes into the marinade? How do you get the kofta that texture? Why does it taste different from every other mixed grill in Hamilton? This post answers those questions completely. We are not holding anything back, because the truth is, knowing how it is made makes you appreciate it more when you eat it.

It Starts the Night Before

The mixed grill you order tonight was partially prepared yesterday evening. The chicken does not go on the grill fresh out of the fridge, coated in a marinade applied ten minutes before service. That is a common shortcut, and you can taste the shortcut in the result: flavour only on the surface, dry interior, no depth.

Our chicken marinates for a minimum of 12 hours, usually closer to 24. The marinade we use is built on a handful of spices that are foundational to Mediterranean and Middle Eastern cooking:

• Turmeric — contributes the characteristic golden colour and a mild, earthy base note. Also has anti-inflammatory properties that align with the Mediterranean diet's health benefits.
• Cumin — the smoky, warm backbone of the blend. Essential.
• Coriander — bright and slightly citrusy, it lifts the heavier spices.
• Garlic — not garlic powder. Fresh garlic, pressed or very finely minced.
• Lemon juice — the acidic component that begins to denature the protein before it ever touches the grill. This is why well-marinated chicken is more tender throughout.
• Olive oil — binds the spices, promotes even browning, and prevents the exterior from sticking or burning before the interior is cooked.
• Salt — goes in last and is calibrated carefully. Too much draws out moisture aggressively; the right amount seasons the meat from inside out.

This mixture is combined and the chicken pieces are submerged completely, then refrigerated. By the time they come up to temperature before service, the spices have penetrated the muscle fibres rather than just coating the surface. The result is chicken that tastes like itself — seasoned throughout, not just wearing a crust.

The Beef Kofta: Technique as Much as Recipe

Kofta is one of those dishes where the technique matters as much as the ingredients. Get the fat ratio wrong, the mixing wrong, or the forming wrong, and what you have is a meatball — not kofta. The difference is meaningful.

We start with ground beef at a fat percentage that provides enough moisture to survive open-flame cooking without rendering out and causing flare-ups. Too lean and the kofta dries out within minutes on a hot grill. The correct fat level keeps it moist through the full cooking time.

Into the beef goes finely minced onion — not chopped, minced. The size matters. Larger pieces of onion create texture inconsistency and can cause the kofta to fall apart on the skewer. Minced onion integrates smoothly and releases moisture evenly during cooking. Fresh flat-leaf parsley, also finely chopped, adds colour, freshness, and a gentle brightness that cuts through the richness of the beef.

The spice blend for the kofta is distinct from the chicken marinade:

• Cumin and coriander — again the foundation
• Allspice — a characteristic note in Levantine kofta that gives it warmth and a mild sweetness
• Black pepper — more generously than you might expect
• Cinnamon — just a small amount, but it is the note that makes someone say "there is something in this I cannot identify but I love it"

The mixing is done by hand and long enough that the fat and protein emulsify slightly — this is what creates a kofta that holds together on the skewer without egg or binder. Machine mixing overworks it. Hand mixing allows you to feel when the texture is right. When the mixture is cold, slightly tacky, and holds its shape when pressed, it is ready.

Forming is the final technique step. The kofta is pressed around a flat metal skewer in an elongated shape — not a ball, not a patty. This shape maximizes surface area on the grill and ensures even cooking from the outside in. The skewer conducts heat through the center, so you are cooking from both directions simultaneously.

The Lamb

The lamb in the mixed grill is treated with the most restraint. Good lamb does not need a complex marinade. It needs seasoning that respects what the meat already brings: a mineral richness, a slight gaminess that is an asset rather than a flaw when the lamb is of good quality, and a fat profile that renders beautifully over high heat.

We season the lamb with salt, black pepper, dried herbs (thyme and rosemary), and a drizzle of olive oil. That is it. The focus is on the cut and the grill temperature. Lamb that is grilled correctly — high heat, properly rested before serving — delivers a dining experience that no amount of spice can compensate for if the fundamentals are wrong.

All lamb, like all proteins at Freddy's, comes from halal-certified suppliers. The sourcing standards that halal certification requires tend to produce higher-quality meat, which is why we have never had to look elsewhere.

The Grill Itself

The grill at Freddy's runs hot. This is non-negotiable. A cool or medium grill causes proteins to steam in their own moisture rather than sear. The Maillard reaction — the chemical process that creates the complex flavour compounds in a properly charred exterior — requires high surface temperatures. When you see the char marks on the kofta or the colour on the chicken, that is not burning. That is the flavour you are tasting.

Each protein comes off the grill at a different time. The kofta cooks relatively quickly — the small diameter and the fat content mean it reaches temperature fast. The chicken takes longer, and the key is rotating it at the right point to develop colour on all sides without over-cooking the interior. The lamb is judged by touch as much as time — the resistance changes as the interior temperature rises, and an experienced grill cook knows when to pull it by feel.

Plating the Mixed Grill

The mixed grill arrives on a large plate over a bed of lemon rice with grilled vegetables alongside. The rice is cooked with real chicken stock (halal), a touch of butter, lemon zest, and herbs. It is designed to absorb the juices from the grilled proteins — you want the rice underneath the meat, not served separately in a bowl beside it.

Warm pita bread comes on the side, along with tzatziki and garlic sauce. The bread and sauces are not afterthoughts — they are structural parts of the meal. Pulling a piece of kofta off the skewer, wrapping it in pita with a spoon of tzatziki, and eating it as a small wrap is one of the best single bites in Hamilton.

The complete platter — rice, vegetables, pita, three proteins, two sauces — is a meal built for two people to share, though it regularly disappears when eaten by one. It is the dish we are most proud of, and it is the reason most of our regulars became regulars.

If you have not tried it yet, come see us at 163 James St S in downtown Hamilton. Call (289) 389-1600 for reservations. We are open late — see our late-night hours guide for details.