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Naz's Halal

A freshly cooked combination of rice, herbs, chick balls, and more.

RICE Combination

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Gyro

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Naz's Halal Food

A side of perfectly cooked rice, seasoned with a blend of spices.

Rice

Tender and flavorful gyro meat served with fresh vegetables.

Gyro Meat

Ground chickpeas mixed with herbs and spices, fried to perfection.

Vegetarian Balls

Freshly grilled wings served with a variety of sauces.

Grilled Wings

Snapple

Masala Chai

Item with unspecified name

Mango Lassi

Gulab Jamun

Aromatic rice cooked with tender chicken.

Chicken Biryani

Lamb Curry

Onion Bhaji

Samosa

Home Franchise

Naz's Halal Share

In a large mixing bowl, combine the plain yogurt, minced garlic, ground cumin, paprika, salt, black pepper, lemon juice, and olive oil. Whisk together until well blended.

Combine Marinade Ingredients

Add the chicken thighs to the marinade and ensure they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

Marinate Chicken

Preheat your grill to medium-high heat (around 400°F or 200°C).

Preheat the Grill

Remove the chicken thighs from the marinade and shake off excess. Place them on the hot grill and cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.

Let Rest

While the chicken is resting, prepare the toppings. Dice the cucumber and tomato, thinly slice the red onion, and chop the parsley.

Prepare Toppings

To serve, place a grilled chicken thigh on a piece of pita bread. Top with diced cucumber, tomato, parsley, red onion, and drizzle with tahini sauce. Serve immediately.

Assemble the Dish

Plain yogurt

Garlic cloves, minced

Ground cumin

Paprika

Salt

Black pepper

Lemon juice

Olive oil

Chicken thighs, bone-in and skinless

Pita bread

Fresh parsley, chopped

Cucumber, diced

Tomato, diced

Red onion, thinly sliced

Tahini sauce

In a medium saucepan, combine the basmati rice, water, and salt. Bring to a boil over high heat.

Cooking the Rice

Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and the water is absorbed.

Simmering

Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.

Fluffing

In a mixing bowl, mash the cooked chickpeas with a fork or potato masher. Add the chopped onion, minced garlic, cilantro, cumin powder, salt, and black pepper, mixing well.

Preparing the Mixture

Gradually add flour to the chickpea mixture until it holds together without being sticky.

Binding the Mixture

Shape the mixture into small balls, about the size of a golf ball.

Forming the Balls

Heat oil in a frying pan over medium heat. Fry the chick balls in batches until golden brown, about 3-4 minutes on each side.

Frying

Remove the chick balls and place them on paper towels to drain excess oil.

Draining

In a large serving bowl, combine the cooked rice, chick balls, chopped parsley, lemon juice, and olive oil. Toss gently to combine.

Mixing the Ingredients

Serve the rice combination warm, garnished with additional parsley if desired.

Serving

Basmati rice

Water

Chickpeas (cooked and drained)

Onion (finely chopped)

Garlic (minced)

Cilantro (chopped)

Cumin powder

Flour (for binding)

Oil (for frying)

Fresh parsley (chopped)

Rinse 1 cup of rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy.

Rinse the Rice

Chop mixed vegetables into small, even pieces for uniform cooking. If using fresh vegetables, ensure they are washed thoroughly.

Chop Vegetables

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 teaspoons of minced garlic and sauté for about 30 seconds until fragrant, but not browned.

Sauté Garlic

Add the rinsed rice to the saucepan and stir to coat with the garlic oil. Pour in 2 cups of vegetable broth and bring to a boil.

Cook Rice

Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.

Simmer

Stir in the chopped mixed vegetables, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cover and cook for an additional 5 minutes until the vegetables are heated through.

Add Vegetables

Remove from heat and stir in 2 tablespoons of soy sauce. Adjust seasoning to taste.

Finish with Soy Sauce

Vegetable Broth

Mixed Vegetables (carrots, peas, corn)

Olive Oil

Black Pepper

Soy Sauce

In a mixing bowl, combine olive oil, minced garlic, ground cumin, ground paprika, salt, black pepper, and lemon juice. Add the boneless chicken thighs and coat them well. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.

Marinate the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the internal temperature reaches 75°C (165°F). Remove from the grill and let it rest for a few minutes before slicing.

Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until all the water is absorbed. Fluff with a fork and let it sit covered for an additional 5 minutes.

Cook the Rice

Warm the pita bread on the grill for about 1 minute on each side. To serve, place a portion of the grilled chicken on each pita, add a scoop of rice, and top with sliced cucumber, diced tomato, and red onion. Drizzle with tzatziki sauce.

Prepare the Gyro

Boneless chicken thighs

Ground paprika

Cucumber, sliced

Tzatziki sauce

In a bowl, combine the boneless chicken thighs with cumin, paprika, salt, and black pepper. Mix thoroughly and let marinate for at least 30 minutes.

In a separate bowl, season the ground lamb with salt and pepper. Mix well and form into small patties.

Prepare the Lamb

Rinse the basmati rice under cold water until the water runs clear. This removes the excess starch.

In a medium pot, add the rinsed basmati rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is fluffy.

Dice the tomatoes, slice the cucumbers, and chop the lettuce and onions. Set aside in a large bowl.

Chop the Vegetables

Heat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for 6-8 minutes on each side or until fully cooked and golden brown.

In the same skillet, cook the lamb patties for about 4-5 minutes on each side until browned and cooked through.

Cook the Lamb Patties

On a plate, serve a portion of fluffy basmati rice, topped with grilled chicken, lamb patties, and a generous helping of chopped vegetables.

Plate the Food

Drizzle tahini sauce and garlic sauce over the meat and rice. Add hot sauce to taste.

Add Sauces

Boneless Chicken Thighs

Ground Lamb

Basmati Rice

Tomatoes

Lettuce

Cucumbers

Onion

Tahini Sauce

Hot Sauce

Garlic Sauce

Cumin

In a fine mesh strainer, rinse the long-grain white rice under cold water until the water runs clear. This removes excess starch and prevents the rice from being gummy.

In a medium saucepan, bring 2 cups of water to a boil over high heat.

Boil the Water

Once the water is boiling, add the rinsed rice, salt, garlic powder, onion powder, and black pepper to the saucepan. Stir briefly to combine.

Add Rice and Seasoning

Reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for 18-20 minutes without lifting the lid.

After the rice has cooked for the allotted time, remove the saucepan from the heat and add 1 tablespoon of butter. Let it sit covered for an additional 5 minutes to allow the butter to melt and the rice to finish steaming.

Add Butter

Remove the lid and fluff the rice with a fork. Serve immediately as a side dish.

Fluff and Serve

Long-grain white rice

Butter

Garlic powder

Onion powder

In a large bowl, combine the ground lamb and ground beef. Mix well until the meats are fully blended.

Mix the Meat

Add minced garlic, chopped onion, dried oregano, ground cumin, salt, and black pepper to the meat mixture. Drizzle with olive oil. Mix until all ingredients are well incorporated.

Add Seasonings

Form the meat mixture into a loaf shape, about 7 inches long, and place it on a baking sheet lined with parchment paper.

Shape the Meat

Preheat Oven

Place the baking sheet in the preheated oven and bake for 60-70 minutes, or until the internal temperature reaches 70°C (160°F) and the meat is cooked through.

Bake the Meat

Remove the meat from the oven and allow it to rest for 10 minutes before slicing.

Rest the Meat

While the meat is cooking, dice the tomato and cucumber, thinly slice the red onion, and chop the fresh parsley.

In a serving bowl, combine the diced tomato, cucumber, sliced red onion, and chopped parsley. Serve with lemon wedges on the side.

Arrange the Garnish

Once the gyro meat has rested, slice it thinly against the grain.

Slice the Meat

Warm the pita bread in the oven for a few minutes to make it pliable.

Prepare the Pitas

Fill each pita with sliced gyro meat and top with the vegetable garnish mixture.

Fill the Pitas

Ground lamb

Ground beef

Onion, finely chopped

Dried oregano

Lemon wedges

Open the canned chickpeas and drain them. Rinse under cold water to remove excess sodium.

Rinse and Drain Chickpeas

Finely chop the onion and garlic cloves. Make sure they are small enough to blend well with the chickpeas.

In a large mixing bowl, combine the drained chickpeas, chopped onion, chopped garlic, chopped parsley, breadcrumbs, egg, salt, black pepper, cumin, and paprika. Mix well until all ingredients are fully incorporated.

Mix Ingredients

With your hands, take small portions of the mixture and roll them into balls about the size of a golf ball. Place them on a plate.

Form Balls

In a large skillet, heat olive oil over medium heat. Make sure the oil is hot before adding the balls.

Heat Oil

Carefully place the chickpea balls in the hot oil. Fry them for about 3-4 minutes on each side or until they are golden brown and crispy.

Fry Vegetarian Balls

Once cooked, remove the balls from the skillet and place them on a plate lined with paper towels to absorb excess oil.

Drain Excess Oil

Canned chickpeas

Breadcrumbs

Garlic cloves

In a large bowl, combine the chicken wings, olive oil, salt, black pepper, garlic powder, and paprika. Toss until the wings are evenly coated. Cover and let marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).

Marinate the Wings

Preheat your grill to medium-high heat (about 375°F to 400°F).