Name: Joseph's Grills Lebanese Plate Recipe
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 2 servings
Cuisine: Lebanese
Ingredients: 1 lbs beef sirloin or top round, cut into 1-inch cubes; 2 tbs olive oil; 1 tbs lemon juice; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp salt; 0.5 tsp black pepper; 6 to taste skewers (soaked if wooden); 1 lbs boneless skinless chicken thighs, cut into 1-inch pieces; 0.5 cups plain yogurt; 1 tbs olive oil; 1 tbs lemon juice; 2 cloves garlic, minced; 1 tsp ground paprika; 0.5 tsp ground allspice; 1 tsp salt; 0.5 tsp black pepper; 0.5 cups fine bulgur wheat; 0.5 cups boiling water; 2 cups flat-leaf parsley, finely chopped (packed); 0.25 cups fresh mint, finely chopped; 1 cups tomatoes, small dice, seeds removed; 0.5 cups English cucumber, small dice (optional, seeds removed); 3 tbs lemon juice; 3 tbs olive oil; 0.75 tsp salt; 0.25 tsp black pepper; 1 cups long-grain rice, rinsed until water runs clear; 0.25 cups vermicelli, broken into 1-inch pieces

Method

Beef Kabob

Marinate beef

In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, ground cumin, ground coriander, 1 tsp salt and 1/2 tsp black pepper. Add beef cubes and toss to coat. Cover and refrigerate at least 1 hour, preferably 4 hours.

Skewer and cook

If using wooden skewers, soak them in water 30 minutes. Thread marinated beef onto skewers, leaving small gaps between pieces for even cooking. Grill or broil over medium-high heat for 8–10 minutes, turning every 2–3 minutes, until exterior is browned and internal temp reaches 135–145°F for medium-rare to medium. Rest 5 minutes before serving.

Chicken Kabob

Marinate chicken

In a bowl whisk together 1/2 cup yogurt, 1 tbs olive oil, 1 tbs lemon juice, minced garlic, paprika, allspice, 1 tsp salt and 1/2 tsp black pepper. Add chicken pieces, coat thoroughly, cover and refrigerate at least 30 minutes, up to 4 hours.

Skewer and cook

Thread chicken onto skewers. Grill or broil over medium heat for 10–12 minutes, turning every 2–3 minutes, until cooked through and juices run clear (internal temp 165°F). Let rest 3–5 minutes.

Tabouli (Tabbouleh)

Prepare bulgur

Place 1/2 cup fine bulgur in a small bowl and pour 1/2 cup boiling water over it. Cover and let sit 10–12 minutes until tender and water is absorbed. If any excess, drain and squeeze gently.

Assemble salad

In a large bowl combine the rehydrated bulgur, 2 cups finely chopped parsley, 1/4 cup chopped mint, diced tomatoes, diced cucumber (if using). Add 3 tbs lemon juice, 3 tbs olive oil, 3/4 tsp salt and 1/4 tsp black pepper. Toss thoroughly and adjust seasoning. Chill briefly or serve at room temperature.

Lebanese Rice

Toast vermicelli

In a medium saucepan melt 1 tbs butter or heat 1 tbs olive oil over medium heat. Add 1/4 cup broken vermicelli and toast, stirring, until golden brown, about 2–3 minutes.

Cook rice

Add 1 cup rinsed rice to the saucepan and stir to coat grains with butter/oil for 1 minute. Add 1.5 cups water or broth and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat, let sit covered 5 minutes, then fluff with a fork.

Garlic Sauce (Toum)

Prepare garlic emulsion

Place 4 peeled garlic cloves and 1/2 tsp salt in a food processor or tall narrow container if using an immersion blender. Pulse to chop the garlic finely. With the processor running, very slowly drizzle in the 3/4 cup neutral oil in an almost steady thin stream to form an emulsion. Alternatively, add the oil in several very slow additions while blending. Add 1 tbs lemon juice and 1 tbs ice water halfway through or after initial emulsion to stabilize. Continue until sauce is thick and creamy. Taste and adjust salt or lemon juice. Refrigerate until serving.

Troubleshooting

If the sauce breaks (separates), add a teaspoon of cold water or 1/2 tsp lemon juice into a clean bowl and slowly whisk or blend in the broken sauce to bring it back together.

To Serve

Warm flatbreads briefly on the grill or in a dry skillet and brush lightly with 1 tbs olive oil if desired.

Arrange one beef kabob and one chicken kabob on each plate with a generous scoop of tabouli, a portion of Lebanese rice, a dollop of garlic sauce and warmed flatbread. Garnish with a sprinkle of sumac and lemon wedges. Serve immediately.