Combination Plate Recipe

Trim and butterfly chicken thighs if thick. In a bowl combine yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt and pepper. Add thinly sliced onion and chicken, coat well. Cover and refrigerate at least 1 hour, preferably 4–8 hours.

Preheat oven to 425°F (220°C) or heat a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade/onions). If using oven: spread chicken and onions on a rimmed sheet pan in a single layer and roast 18–22 minutes until edges are browned and internal temperature reaches 165°F (74°C). If using skillet: add 1 tbsp olive oil, sauté chicken and onions in batches until well browned and cooked through, about 6–8 minutes per batch.

Let rest 5 minutes, then thinly slice or shred the chicken against the grain. Keep warm until plating.

Place thinly sliced beef or lamb in a bowl. Mix yogurt (or olive oil), lemon juice, olive oil, garlic, cumin, allspice, coriander, paprika, cinnamon, salt and pepper. Toss meat and sliced onion in the marinade to coat. Refrigerate 1–4 hours (up to overnight).

To cook: heat a skillet or grill over high heat with a little oil. Cook the marinated slices in a single layer, pressing down for good contact, until well browned and cooked to desired doneness (about 2–4 minutes per side for thin slices). Alternatively roast on a sheet pan at 450°F (230°C) for 10–15 minutes until edges char slightly. Rest 3–5 minutes then thinly slice if needed.

In a mixing bowl combine ground meat, grated onion (squeeze out excess moisture), chopped parsley and cilantro, cumin, coriander, paprika, cinnamon, salt and pepper. Mix gently but thoroughly—avoid overworking which makes kebabs tough.

Divide mixture into 6 equal portions. With wet hands, shape each portion around a skewer into a long sausage shape about 5–6 inches long and 1 inch thick. Brush lightly with olive oil.

Preheat grill or broiler to high. Grill or broil skewers 3–5 minutes per side, turning until nicely charred and internal temperature reaches 160°F (71°C). If pan-cooking, heat a cast-iron skillet and cook similarly, turning to brown all sides.

Drain soaked chickpeas thoroughly and pat dry. Add chickpeas, chopped onion, parsley, cilantro, garlic, cumin, coriander, baking powder, salt and pepper to a food processor. Pulse until a coarse, moist, slightly grainy paste forms—do not over-process to a puree. Scrape down sides. If mixture is too wet to shape, add 1–2 tbsp flour.

Chill mixture in refrigerator 30 minutes to an hour to firm up. Meanwhile, pour vegetable oil into a deep frying pan to a depth of about 1 inch and heat to 350°F (175°C) or until a small piece sizzles and browns in 20–30 seconds.

Form falafel into golf-ball-size rounds or slightly flattened patties. Fry in batches until deep golden brown and crisp, about 3–4 minutes per side. Drain on paper towels and keep warm in a low oven if needed.

Cut chicken breasts into uniform tenders if needed. Place chicken in a bowl with buttermilk and a pinch of salt; marinate 15–30 minutes in refrigerator.

In a shallow dish combine flour, cornstarch, paprika, garlic powder, salt and pepper. Remove chicken from buttermilk letting excess drip off and dredge in the seasoned flour, pressing to adhere. For a thicker crust, dip again in buttermilk and re-dredge.

Heat vegetable oil in a skillet over medium-high heat to about 350°F (175°C). Fry tenders in a single layer, 3–4 minutes per side, until golden and internal temperature reaches 165°F (74°C). Drain on paper towels.

Warm pita or flatbreads briefly on a skillet or in oven. Spread hummus on pita as a base if desired.

Arrange slices of chicken shawarma, beef/lamb shawarma, kefta kabob pieces, falafel (2–3), and chicken tenders (2) on each plate or platter.

Garnish with mixed greens, sliced tomato and cucumber, pickles, and lemon wedges. Drizzle tahini or garlic sauce over meats or serve on the side. Serve immediately while warm.