Mixed-grill order depends on what is actually in the pack, not its name. Check contents and thicknesses, then organise quick browning and gentler finishing so dishes arrive hot without long waits.
Before lighting
List burgers, cubes, kebab and whole cuts. Check existing seasoning and special instructions. Separate packs and utensils for raw and ready-to-eat food, or clean tools thoroughly between stages.
Plan batches that fit with a cooler zone left available. Similar sizes are easier to monitor, but mince and whole cuts have different temperature targets.
A practical serving sequence
Prepare bread, sauces and salad first, refrigerating what needs it. Begin the longest-cooking cuts according to the recipe, then time faster foods to finish near the mains. Available space is not a reason to start everything simultaneously.
If serving shawarma, provide a separate pan station or another serving stage. Strips need different stirring and batch attention from skewers and can distract the cook from charcoal without a plan.
Maintaining quality
Use a clean, warm platter and serve small batches rather than piling meat for long periods. Trapped steam softens crust; uncovered waiting cools it. Monitor hot holding at 60°C or above rather than using an area of unknown warmth.
Confirm 71°C for mince and 63°C with at least three minutes' rest for whole beef and lamb cuts. Keep the thermometer accessible and clean the probe between checks.
Can bread grill alongside meat?
Toast near the end on a suitable clean surface away from raw juices, never beneath undercooked meat. Bread cooks very quickly, so watch it separately to prevent burning.
Related products from ALRAQI MEATS
BBQ Box - 3 kg, or Family BBQ Box - 6 kg. Check the product page for weight, ingredients and cutting options before ordering. Choose a cut suited to the cooking method; a boneless or mixed-meat label alone does not guarantee suitability for quick cooking.
Further guidance
Safe minimum cooking temperatures, Refrigerated food storage, Grilling safety — USDA.