Signature For 2* Recipe

Prepare

Rinse and drain canned chickpeas. Reserve a few whole chickpeas for garnish if desired.

In a blender or food processor combine drained chickpeas, tahini, lemon juice, minced garlic, cumin, salt, 2 tablespoons olive oil and 2 tablespoons ice water.

Process until very smooth, stopping to scrape down sides. If mixture is too thick, add extra 1 tablespoon ice water at a time until creamy and spreadable.

Taste and adjust salt and lemon. Transfer to a shallow serving bowl, create a shallow well in center, drizzle remaining 1 tablespoon olive oil, sprinkle smoked paprika and chopped parsley, and garnish with reserved chickpeas.

Prep vegetables: chop romaine and mixed greens, dice tomato and cucumber, thinly slice radishes and slice green onions. Place in a large mixing bowl with chopped mint and parsley.

Prepare pita crisps: preheat oven to 400°F (200°C). Brush both sides of pita rounds with 1 tablespoon olive oil, sprinkle lightly with salt and tear into bite-size pieces. Spread on a baking sheet and toast 6–8 minutes until crisp and golden. Alternatively pan-fry in a skillet until crisp.

Make dressing: whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon pomegranate molasses, 1 minced garlic clove, 1/2 teaspoon sumac, 1/2 teaspoon salt and 1/4 teaspoon black pepper until emulsified.

Toss salad with dressing just before serving, then add toasted pita pieces and sprinkle 1 teaspoon sumac over top for extra tang.

Marinate Chicken

In a bowl combine 1 tablespoon olive oil, 2 tablespoons yogurt, 1 tablespoon lemon juice, 1 minced garlic clove, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander and 1/2 teaspoon salt. Add cubed chicken, toss to coat, and refrigerate 20–30 minutes.

Marinate Beef

In a separate bowl combine 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, 1/2 teaspoon dried oregano and 1/2 teaspoon salt. Add beef cubes, toss, and refrigerate 20–30 minutes.

Prepare Kafta

In a bowl mix ground beef (and optional ground lamb) with grated onion (squeeze out excess moisture), 2 tablespoons chopped parsley, 1/4 teaspoon allspice, 1/8 teaspoon cinnamon and 1/2 teaspoon salt. Divide into one skewer portion and shape around skewers into long, even kebabs.

Season Lamb Chops

Brush lamb chops with 1 tablespoon olive oil, rub with 1 minced garlic clove, 1/2 teaspoon chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let sit 10–15 minutes at room temperature.

Preheat grill or grill pan to medium-high. Oil grates lightly. Thread marinated chicken and beef onto separate skewers (one skewer each).

Grill chicken skewers 10–12 minutes, turning occasionally, until internal temperature reaches 165°F (74°C) and juices run clear.

Grill beef skewers 8–10 minutes for medium, adjusting time to preferred doneness; let rest 3–4 minutes after grilling.

Grill kafta skewers 8–10 minutes, turning so all sides brown and internal temperature reaches at least 160°F (71°C).

Grill lamb chops 3–4 minutes per side for medium-rare to medium (adjust to preference). Rest 3–4 minutes before serving.

Finish: transfer all skewers and chops to a platter, squeeze lemon wedges over meat and sprinkle with chopped parsley.

Rice option: rinse 1 cup long-grain rice until water runs clear. Combine with 1.5 cups water and 1 tablespoon butter in a saucepan, bring to a simmer, cover and cook 15–18 minutes until water is absorbed. Fluff with fork and keep warm.

Fries option: if using frozen fries, bake or fry according to package directions until golden and crisp.

Plating: On a plate for two, spoon a generous portion of hommous on one side and place fattoush salad beside it. Arrange one skewer each of chicken, beef and kafta plus 2 lamb chops near the center. Serve rice or fries in a small bowl or alongside. Drizzle a teaspoon olive oil over hommous, add lemon wedges and sprinkle chopped parsley over meats for garnish.