Combination Platter Recipe
a carefully selected assortment of skewers, shawarma, and falafel
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Ingredients
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Chicken Shawarma
Beef & Veg Skewers
Falafel
Sauces & Accompaniments
Method
Chicken Shawarma
- 1
Marinate
Slice the chicken thighs into long thin strips (about 1/2" wide). In a bowl combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt and pepper. Add the chicken strips and thinly sliced onion, toss to coat. Cover and refrigerate at least 2 hours, ideally overnight (8 hours) to develop flavor.
- 2
Cook
Preheat oven to 425°F (220°C) or heat a grill pan over medium-high heat. If using oven: spread marinated chicken and onions on a rimmed baking sheet in a single layer. Roast 18–22 minutes, turning once halfway, until edges are browned and internal temperature reaches 165°F (74°C). If using grill or skillet: cook strips in batches in a hot pan with a little oil 4–6 minutes per side until browned and cooked through. Let rest 5 minutes, then slice or chop into bite-sized pieces for plating.
Beef & Veg Skewers
- 3
Marinate and Assemble
In a bowl whisk together olive oil, soy sauce, minced garlic, smoked paprika, dried oregano, salt and pepper. Add steak cubes and toss to coat. Marinate 30 minutes to 2 hours. Meanwhile soak wooden skewers in water 30 minutes if using. Thread steak cubes, bell pepper pieces and red onion wedges alternately onto skewers, leaving a little space for even cooking.
- 4
Falafel
- 5
Prepare Falafel Mixture
Place drained soaked chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, baking powder, flour, salt and pepper in a food processor. Pulse until coarsely ground and evenly combined — mixture should hold together when pressed but not be a paste (about 20–30 one-second pulses). If mixture is too wet, add 1 additional tablespoon flour. Refrigerate the mixture 30 minutes to firm up.
- 6
Form and Fry
Heat vegetable oil in a heavy skillet to 350°F (175°C) — about 1/2" deep. Scoop about 2 tablespoons of mixture and form into a compact ball or small patty. Fry in batches 3–4 minutes, turning occasionally, until deep golden brown and crisp. Drain on paper towels. Alternatively bake at 400°F (200°C) on a lightly oiled sheet for 18–22 minutes, flipping once, until browned.
Sauces & Assembly
- 7
- 8
- 9
Plate the Combination Platter
Warm pita breads. On a large platter arrange sliced chicken shawarma, beef & veg skewers (remove from skewers or leave as desired), and falafel. Add small bowls of tahini sauce and garlic yogurt, and scatter pickled turnips and chopped parsley for garnish. Serve with warm pitas so guests can build wraps. Suggested serving: 2–3 skewers, 4–6 falafel and 4–6 oz of shawarma per person.