The Chef

Restaurants

Meals

Drinks

Restaurants›Albaraka Mediterranean Market and Grill›Create Your Own Platter Recipe

Create Your Own Platter Recipe

Name: Albaraka Mediterranean Market and Grills Create Your Own Platter Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 cups Cooked basmati rice; 4 cups Mixed greens (romaine, arugula, spinach); 4 pieces Pita bread, warmed and halved; 1 cup Pickled turnips or pickles; 600 g Roasted baby potatoes (halved); 4 pieces Zaatar roasted carrots (sliced lengthwise); 250 g Grilled halloumi or paneer (sliced); 1 cup Hummus; 1 cup Baba ghanoush; 800 g Boneless skinless chicken thighs, thinly sliced; 3 tbs Olive oil; 4 cloves Garlic, minced; 2 tsp Ground cumin; 2 tsp Ground coriander; 2 tsp Smoked paprika; 1 tsp Ground turmeric; 0.5 tsp Ground cinnamon; 2 tbs Lemon juice; 0.5 cup Plain yogurt; 1.5 tsp Salt; 1 tsp Black pepper; 8 pieces Lamb skewers (cubed leg of lamb); 8 pieces Chicken skewers (breast or thigh); 4 pieces Vegetable skewers (peppers, onion, zucchini); 0.5 cup Skewer marinade (olive oil, lemon, garlic, oregano); 0.5 cup Garlic toum (garlic sauce) or garlic mayo; 0.5 cup Tahini sauce (tahini, lemon, water, salt); 0.5 cup Chopped fresh parsley; 2 tsp Sumac; 2 tbs Toasted pine nuts

Inspired by Albaraka Mediterranean Market and Grill

Time1h 30m

Serves4

Create your own platter of vegetarian sides, chicken shawarma and add some of our halal skewers off the grill!

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Base platter components (serve 4)

3 cups Cooked basmati rice

4 cups Mixed greens (romaine, arugula, spinach)

4 pieces Pita bread, warmed and halved

1 cup Pickled turnips or pickles

Vegetarian sides

1 1/3 lb (600 g) Roasted baby potatoes (halved)

4 pieces Zaatar roasted carrots (sliced lengthwise)

8.82 oz (250 g) Grilled halloumi or paneer (sliced)

1 cup Hummus

1 cup Baba ghanoush

Chicken shawarma

1 3/4 lb (800 g) Boneless skinless chicken thighs, thinly sliced

3 tbs olive oil

4 cloves Garlic, minced

2 tsp Ground cumin

2 tsp Ground coriander

2 tsp Smoked paprika

1 tsp Ground turmeric

1/2 tsp Ground cinnamon

2 tbs ReaLemon lemon juice

1/2 cup Plain yogurt

1 1/2 tsp Celtic sea salt

1 tsp black pepper

Halal skewers (off the grill) — choose 4 skewers

8 pieces Lamb skewers (cubed leg of lamb)

8 pieces Chicken skewers (breast or thigh)

4 pieces Vegetable skewers (peppers, onion, zucchini)

1/2 cup Skewer marinade (olive oil, lemon, garlic, oregano)

Sauces & garnishes

1/2 cup Garlic toum (garlic sauce) or garlic mayo

1/2 cup Tahini sauce (tahini, lemon, water, salt)

1/2 cup Chopped fresh parsley

2 tsp sumac

2 tbs Toasted pine nuts

2 tbs Olive oil (for finishing)

2 pieces Lemon wedges

0 to taste Salt and black pepper

Method

Base platter components (serve 4)

Prepare rice

Warm cooked basmati rice if chilled: place in covered pot over low heat with a splash of water (2–3 tbs) for 5–7 minutes, fluff with fork.

Greens and pita

Toss mixed greens lightly with 1 tbs olive oil and a pinch of salt. Warm pita by wrapping in foil and heating in a 350°F (175°C) oven for 5–7 minutes or grilling briefly.

Arrange rice, greens, warmed pita halves, and pickles on a large serving platter as the base for build-your-own servings.

Vegetarian sides

Roast baby potatoes

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper. Spread on a baking sheet cut-side down and roast 25–30 minutes until golden and tender. Keep warm.

Zaatar carrots

Toss carrots with 1 tbs olive oil and 1 1/2 tbs zaatar. Roast on a sheet with the potatoes for 20–25 minutes until caramelized and tender. If using large carrots, slice lengthwise first.

Grill halloumi/paneer

Heat a nonstick skillet or grill pan over medium-high heat. Brush slices with a little olive oil and grill 1–2 minutes per side until golden. Keep warm.

Hummus & baba ghanoush

Spoon hummus and baba ghanoush into small bowls, drizzle each with 1 tsp olive oil and sprinkle with a pinch of sumac and toasted pine nuts for garnish.

Chicken shawarma

Make the shawarma marinade

In a bowl combine 3 tbs olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, lemon juice, plain yogurt, 1.5 tsp salt and 1 tsp black pepper. Whisk until smooth.

Marinate the chicken

Add thinly sliced chicken thighs to the marinade, massage to coat, cover and refrigerate at least 30 minutes and up to 4 hours (longer for more flavor).

Cook the shawarma

Heat a large skillet or griddle over medium-high heat. Add a splash of oil and cook marinated chicken in batches so it sears rather than steams, 5–7 minutes per batch, stirring and pressing pieces to get slightly charred edges. Ensure chicken reaches 165°F (74°C). Let rest 5 minutes then slice into bite-sized strips if needed.

Halal skewers (off the grill)

Prepare skewers and marinade

If using wooden skewers, soak 30 minutes. Thread cubed lamb, chicken, or mixed vegetables onto skewers. Brush or toss with 1/2 cup skewer marinade (olive oil, lemon juice, 1–2 minced garlic cloves, 1 tsp dried oregano, pinch of salt and pepper).

Grill skewers

Preheat grill to medium-high. Grill skewers 3–4 minutes per side for vegetables, 4–6 minutes per side for chicken, and 6–8 minutes per side for lamb, rotating until nicely charred and cooked through (internal temp: chicken 165°F / lamb 145°F medium). Remove and rest 3–5 minutes before serving.

Sauces & final assembly

Prepare sauces

If making from scratch: whisk tahini with lemon juice, water to thin to pourable consistency (about 1–2 tbs water), and salt to taste. For toum or garlic mayo, adjust thickness and season to your preference.

Plate the platter

On the large platter arrange warm rice, mixed greens, pita, roasted potatoes, zaatar carrots, grilled halloumi/paneer, bowls of hummus and baba ghanoush, pickles, and rested chicken shawarma. Place grilled skewers on one side (select 4 skewers per platter).

Garnish and serve

Drizzle tahini and garlic sauce over portions or serve on the side. Sprinkle chopped parsley, sumac, toasted pine nuts and a final drizzle of olive oil over the platter. Serve lemon wedges and salt/pepper to taste. Let guests build their own plates.