Family For 6* Recipe
Appetizers: Hommous, Baba Ghannooj, Fattoush Salad & 6 Falafel. Dinner Includes: Chicken & Meat Shawarma and 3 Skewers each of Beef, Chicken, Kafta.
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Ingredients
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Appetizers
Shawarma & Skewers
Method
Appetizers
- 1
Hommous
Drain and rinse canned chickpeas. In a food processor combine chickpeas, tahini, lemon juice, 2 tbs minced garlic, 1 tsp cumin, 1 tsp salt and 1/4 cup olive oil. Process until mostly smooth, adding up to 1/2 cup water or aquafaba to reach a creamy consistency. Taste and adjust salt, lemon or cumin. Transfer to a serving bowl, drizzle 2 tbs olive oil, dust with smoked paprika and garnish with chopped parsley.
- 2
Baba Ghanouj
If eggplants are not roasted: preheat broiler or grill. Prick 3 large eggplants with a fork and roast over an open flame, broiler, or grill rotating until skin is charred and flesh is very soft (25-35 min). Let cool, peel off skin and scoop out flesh; drain excess liquid. In a bowl combine roasted eggplant flesh, 2 tbs tahini (optional), juice of 1 lemon, 1 tbs olive oil, 2 minced garlic cloves, 1 tsp salt and 1/4 cup Greek yogurt if using. Mash or pulse in a food processor until slightly chunky. Adjust seasoning; transfer to bowl, drizzle with olive oil and sprinkle pomegranate molasses or parsley if desired.
- 3
Fattoush Salad
Preheat oven to 400°F (200°C). Cut pita into triangles, toss with 2 tbs olive oil and 1/2 tsp salt, spread on a baking sheet and bake until crisp and browned (8-10 min). Meanwhile, wash and chop romaine and greens. Combine lettuce, cucumbers, tomatoes, sliced radishes, chopped mint and green onions in a large bowl. For dressing whisk together 3 tbs olive oil, 3 tbs lemon juice, 2 tsp sumac, 1/2 tsp salt and a pinch of pepper. Toss salad with dressing just before serving and top with toasted pita pieces.
- 4
Falafel (makes 6 larger or about 18 small; recipe scaled to provide 6 substantial falafel)
Soak 2 cups dried chickpeas in plenty of cold water overnight (8-12 hours). Drain and rinse thoroughly. In a food processor combine drained chickpeas, 1 cup parsley, 1/2 cup cilantro, 1 large chopped onion, 3 cloves garlic, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp salt, 1/2 tsp black pepper, 1 tsp baking powder and 3 tbs flour. Pulse until coarse but cohesive (do not over-process into a paste). Refrigerate mixture 30 minutes to firm. Shape into 6 large patties or balls. Heat 2 cups vegetable oil in a heavy skillet to 350°F (175°C). Fry falafel in batches 3–4 minutes per side until deep golden and cooked through. Drain on paper towels and keep warm. Serve with hommous, baba ghanouj, pickles and tahini or garlic sauce.
Shawarma & Skewers
- 5
Marinades (base spice mix)
Prepare a spice mix: combine 4 tsp ground cumin, 2 tsp ground coriander, 3 tsp paprika, 1 tsp allspice, 1/2 tsp cinnamon, 3 tsp kosher salt and 1 tsp black pepper. For chicken shawarma marinade: in a bowl whisk together 1 cup plain yogurt, 3 tbs olive oil, 3 tbs white vinegar, 3 minced garlic cloves and half of the spice mix (about 3-4 tsp of the combined spices). For beef/chicken skewers marinades: combine 3 tbs olive oil, 3 tbs white vinegar, 3 minced garlic cloves and remaining spice mix. Reserve 1 tsp sumac for finishing.
- 6
Chicken Shawarma
Trim and slice chicken thighs into thin strips. Toss with the yogurt-based shawarma marinade, ensuring pieces are well coated. Marinate at least 2 hours or up to overnight in refrigerator. To cook: preheat grill or oven to high (425°F / 220°C) or a skillet over medium-high heat. Thread or arrange marinated chicken on a sheet or skewers. Grill or roast for 12–18 minutes, turning occasionally, until charred at edges and internal temp reaches 165°F (74°C). Alternatively, cook in a hot skillet in batches. Let rest 5 minutes, then slice thinly and keep warm. Sprinkle with sumac and drizzle a little olive oil before serving. Serve with garlic sauce (toum), pickles and pita.
- 7
Meat Shawarma
Slice beef thinly (against the grain). Toss with the olive-oil-based marinade (use extra yogurt or a little oil if you want creamier coating), coating thoroughly and marinate at least 2 hours or preferably overnight. Cook on a hot grill, skillet or rotisserie-style if available until edges are caramelized and beef is cooked to desired doneness (medium recommended for flavor). Let rest 5 minutes, slice thinly and serve with shawarma accompaniments.
- 8
Skewers: Beef, Chicken & Kafta (3 skewers each)
Preheat grill to medium-high or heat a broiler/skillet. Soak 18 wooden skewers for 30 minutes before using. For chicken skewers: cut 1.5 lbs of the marinated chicken into 1–1.5 inch cubes, thread onto 3 skewers with optional peppers and onion, leaving space between pieces. Grill 10–12 minutes, turning, until cooked through and charred at edges. For beef skewers: cut 2 lbs beef into similar cubes, toss with marinade and thread onto 3 skewers with veggies, grill 8–12 minutes for medium (adjust timing to thickness). For kafta skewers: combine 2 lbs ground beef and 0.5 lb ground lamb in a bowl with 1/2 cup finely chopped parsley, 1 small finely grated onion, 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1/2 tsp allspice and 1 tbs olive oil. Mix until cohesive but don't overwork. Divide into 3 equal portions and form around 6 skewers (for 3 skewers, shape into long logs on each skewer). Grill kafta 8–12 minutes, turning, until browned and cooked through. Rest briefly and sprinkle with sumac before serving.
- 9
Finishing & Serving
Arrange chicken and meat shawarma and the 3 skewers each of beef, chicken and kafta on a large platter. Garnish with toasted pine nuts (optional), chopped parsley and lemon wedges. Serve with fattoush, hommous, baba ghanouj, falafel (6 pieces), pickles, pita, and garlic sauce. Estimated portioning: this menu serves a family of 6 with generous portions of each item.
