Grilled kabobs marinated in special spices.

King of Kabobs

Traditional kibbeh made with ground meat and spices.

Best Kibbeh in New England

Delicious falafel made from blended chickpeas and spices.

Phenomenal Falafel

Fresh tabouleh salad made with parsley, tomatoes, and bulgur.

Tremendous Tabouleh

In a large bowl, combine olive oil, minced garlic, ground cumin, paprika, ground coriander, salt, black pepper, and lemon juice. Mix well to form a marinade.

Make the Marinade

Add the cubed chicken breast to the marinade. Ensure the chicken is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Chicken

Soak wooden skewers in water for about 20 minutes to prevent burning. After soaking, thread marinated chicken, bell peppers, red onion, and zucchini onto the skewers, alternating ingredients.

Prepare the Skewers

Preheat the grill to medium-high heat. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

Grill the Kabobs

Remove kabobs from the grill and let them rest for a couple of minutes. Serve hot with your favorite dipping sauce or side.

Serve

chicken breast, cubed

bell peppers, cut into chunks

red onion, cut into chunks

zucchini, sliced

olive oil

garlic, minced

ground cumin

paprika

ground coriander

salt

black pepper

lemon juice

wooden skewers

Rinse the bulgur wheat in cold water and soak it in warm water for about 30 minutes until it softens. Drain and squeeze out any excess water.

Prepare the Bulgur

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the ground meat, pine nuts, cinnamon, allspice, cumin, salt, and pepper. Cook until the meat is browned. Remove from heat and let cool.

Make the Filling

In a large bowl, combine the soaked bulgur, the cooled meat mixture, and 0.5 cups of cold water. Mix until well combined and form a dough-like consistency.

Prepare the Kibbeh Mixture

Wet your hands and take a small amount of the kibbeh mixture to shape into an oval or football shape, making a hollow center to fill with the meat mixture. Seal the edges tightly.

Shape the Kibbeh

Heat the remaining olive oil in a frying pan over medium-high heat. Fry the kibbeh on all sides until golden brown and cooked through, about 5-7 minutes.

Cook the Kibbeh

Serve hot with yogurt or a salad on the side.

bulgur wheat

ground lamb (or beef)

onion, finely chopped

pine nuts

ground cinnamon

ground allspice

water

In a food processor, combine the drained chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is well combined but still slightly chunky.

Prep the Falafel Mixture

Transfer the mixture to a bowl and stir in the flour until fully incorporated. Use your hands to form small balls (about 1 inch in diameter) and place them on a plate.

Form the Falafel Balls

In a deep skillet or pot, heat the vegetable oil over medium-high heat. The oil is ready when a small piece of falafel mixture dropped in sizzles immediately.

Heat the Oil

Carefully add the falafel balls to the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.

Fry the Falafel

Serve your phenomenal falafel warm with pita bread, tahini sauce, or your favorite dipping sauce.

Canned chickpeas

Fresh parsley, chopped

Fresh cilantro, chopped

Onion, chopped

Garlic cloves, minced

Ground cumin

Ground coriander

Baking powder

Salt

Black pepper

Flour (all-purpose or chickpea flour)

Vegetable oil (for frying)

In a bowl, soak the bulgur wheat in 1.5 cups of hot water for about 30 minutes until softened. Drain any excess water if necessary.

In a large mixing bowl, combine the chopped parsley, diced tomatoes, diced cucumber, finely chopped red onion, and chopped mint leaves.

Mix the Vegetables

Add the soaked bulgur wheat to the vegetable mixture. Stir well to combine all ingredients.

Combine Ingredients

In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. Pour the dressing over the salad and toss until everything is well coated.

Dress the Salad

Refrigerate the tabouleh for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.

King Of Kabobs

Best Kibbeh In New England

Phenomenal Falafel

Tremendous Tabouleh