Family Dinner Recipe

Make the marinade

In a large bowl combine 1 cup plain yogurt, 3 tbs olive oil, minced garlic, 3 tbs lemon juice, 2 tsp ground cumin, 1 tsp ground coriander, 2 tsp paprika, 1 tsp turmeric, 1 tsp cinnamon, 1 tsp allspice, 2 tsp salt and 1 tsp black pepper. Whisk until smooth.

Add chicken thighs (trimmed and patted dry) to the marinade, turning to coat thoroughly. Mix in thinly sliced onion so it can infuse flavor. Cover and refrigerate for at least 2 hours, preferably overnight (up to 24 hours).

When ready to cook, preheat oven to 425°F (220°C) or heat a large skillet/grill pan over medium-high heat if cooking on stovetop.

If using oven: arrange marinated chicken and onions on a rimmed baking sheet lined with foil. Roast 20–25 minutes until internal temperature reaches 165°F (74°C) and edges are nicely browned. If using skillet or grill: heat 1 tbs olive oil in pan, cook chicken in batches 5–7 minutes per side until cooked through and caramelized.

Let the chicken rest 5 minutes, then thinly slice against the grain into strips.

Warm pita or flatbreads briefly in oven or skillet. Assemble shawarma: spread tahini or garlic sauce on bread, add sliced chicken, tomatoes, cucumber, parsley and extra onions. Sprinkle a pinch of sumac if desired and serve.

Marinate the beef

In a medium bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp ground cumin, 0.5 tsp ground coriander, 1 tsp paprika, 1 tsp salt and 0.5 tsp black pepper. Whisk to combine.

Add 1 lb beef cubes and toss to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours.

Assemble skewers

If using wooden skewers, soak them 30 minutes beforehand. Thread beef cubes onto 3 skewers, alternating with pieces of bell pepper and red onion to distribute vegetables evenly.

Preheat grill or broiler to high heat (about 450–500°F / 230–260°C). Oil grates lightly to prevent sticking.

Grill skewers 3–4 minutes per side (total 8–12 minutes), turning every 2–3 minutes until desired doneness — medium-rare to medium is typical for beef. Internal temp: 130–140°F (54–60°C) for medium-rare/medium. Remove and let rest 5 minutes before serving.

Marinate the chicken cubes

In a bowl combine 0.5 cup plain yogurt, 2 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 0.5 tsp black pepper. Stir until smooth.

Toss 1 lb chicken cubes in the marinade, cover and refrigerate for at least 30 minutes, up to 4 hours.

Assemble and cook

Preheat grill or broiler to medium-high. Thread marinated chicken onto 3 skewers. Oil the grill grates. Grill skewers 4–6 minutes per side, turning once or twice, until internal temp reaches 165°F (74°C) and juices run clear.

Remove skewers and rest 5 minutes. Squeeze lemon wedges over the chicken before serving.

While proteins are resting, cook rice or couscous according to package instructions to yield about 3 cups cooked. Fluff with fork and keep warm.

Toss mixed salad greens with 2 tbs olive oil, 1 tbs lemon juice and 0.5 tsp salt; sprinkle a little sumac if using.

Arrange platter: sliced chicken shawarma, 3 beef skewers, 3 chicken skewers, warmed pita, rice, salad and sauces. Provide extra lemon wedges and chopped parsley for garnish. Serve family-style.