Dinner For 6 Recipe

Marinate chicken

Trim excess fat from the chicken thighs and pat dry. In a large bowl combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper and kosher salt. Whisk until smooth; add up to 2 tbs water if too thick. Add chicken, turn to coat thoroughly, cover and refrigerate for at least 2 hours or ideally overnight.

Cook chicken

Preheat oven to 425°F (220°C) or heat a large skillet/grill pan over medium-high. If roasting: spread marinated chicken on a rimmed baking sheet lined with foil. Roast 20–25 minutes, turning once, until edges are browned and internal temperature reaches 165°F (74°C). If using skillet/grill: add 1 tbs oil and sear chicken 4–6 minutes per side until cooked through and charred in places. Let rest 5 minutes, then slice thinly against the grain.

Assemble

Warm pita. Serve sliced shawarma with pita, tahini or garlic sauce, shredded lettuce, tomatoes, cucumbers, pickles and lemon wedges. Sprinkle chopped parsley and optional sumac.

Marinate beef

In a bowl whisk olive oil, lemon juice, minced garlic, cumin, paprika, coriander, kosher salt and black pepper. Add beef cubes, toss to coat, cover and refrigerate 30 minutes to 2 hours (no longer than 4 hours to avoid overly tenderizing).

Skewer and cook

If using wooden skewers, soak 30 minutes. Thread beef onto 4 skewers (two skewers per portion set) leaving small gaps. Preheat grill or grill pan to high. Oil grates lightly. Grill 2–4 minutes per side depending on thickness and desired doneness (about 8–10 minutes total for medium). Let rest 5 minutes before serving.

Marinate chicken cubes

Combine yogurt, olive oil, lemon juice, minced garlic, cumin, paprika, kosher salt and black pepper in a bowl. Add chicken cubes and toss to coat. Marinate 30 minutes to 2 hours in refrigerator.

Skewer and cook

Thread chicken onto skewers. Preheat grill or broiler to medium-high. Grill or broil 4–6 minutes per side until internal temp reaches 165°F (74°C) and exterior is slightly charred. Brush with a little olive oil while cooking if desired. Rest 5 minutes.

Prepare kafta mixture

In a large bowl combine ground beef, grated and squeezed onion, chopped parsley, allspice, cinnamon, cumin, kosher salt and black pepper. Mix gently until evenly combined—avoid overworking. Divide into 6 portions and mold each portion around a skewer into a long flat sausage shape about 6" long and 1" thick. Brush lightly with 1 tbs olive oil.

Cook kafta

Preheat grill or grill pan to medium-high. Grill kafta 3–4 minutes per side until nicely browned and cooked through (internal temp ~160°F/71°C). Alternatively, broil on a sheet pan 4–6 minutes per side. Let rest 3 minutes before serving.

Rice (if chosen)

Rinse rice in cold water until water runs clear. In a medium pot bring 4.5 cups water or stock and 1 tsp salt to a boil. Add 3 cups rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with fork and keep covered until serving.

Fries (if chosen)

If frying: heat vegetable oil in a deep pot to 350°F (175°C). Blanch cut potatoes in batches 3–4 minutes until pale and slightly tender, remove and drain. Increase heat to 375°F (190°C) and fry in batches 2–3 minutes until golden and crisp. Drain on paper towel, season with salt. If oven-baking: toss potato sticks with 2–3 tbs oil, spread in a single layer on a baking sheet and bake at 425°F (220°C) for 25–30 minutes, turning once, until crisp.

Grilled vegetables (if chosen)

Toss zucchini, bell peppers and onion with 2–3 tbs olive oil, salt and pepper. Thread on skewers or place in a grill basket. Grill over medium-high 3–5 minutes per side until charred and tender. Finish with lemon juice or sumac.

Arrange chicken shawarma, beef kabob skewers, chicken kabob skewers and meat kafta on a large platter. Add rice, fries or grilled vegetables to the side. Garnish with chopped parsley, lemon wedges and pickles. Provide pita and sauces for guests to assemble wraps. Serve hot.