Pour hot brine over onions, press down so liquid covers, let cool to room temperature, then refrigerate at least 20 minutes (can be made ahead up to 3 days).

Shirazi Salad

Combine diced cucumber, diced tomato and finely diced red onion in a bowl.

Add 2 tbsp lemon juice, 1 tbsp olive oil, 0.5 tsp dried oregano, 0.5 tsp salt and 0.25 tsp black pepper. Toss to combine and adjust seasoning to taste. Keep chilled until serving.

If pickled onion is used, drain a small amount and fold into the shirazi to add tang, or reserve separately to top the bowl.

Protein Preparation

Chicken (if chosen)

In a bowl combine 0.25 cup Greek yogurt, 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp ground cumin, 0.5 tsp ground coriander, 0.5 tsp smoked paprika, 0.5 tsp salt and 0.25 tsp black pepper. Add 12 oz chicken strips and toss to coat. Marinate 15–30 minutes if time allows.

Heat a skillet over medium-high heat. Add 1 tsp oil and cook marinated chicken strips 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and edges are golden. Remove and rest 3 minutes, then slice if needed.

Lamb Kofta (if chosen)

Season 12 oz ground lamb with 1 minced garlic clove, 0.5 tsp ground cumin, 0.5 tsp ground coriander, 0.25 tsp smoked paprika, 0.5 tsp salt and 0.25 tsp pepper. Form into 3–4 small patties. Heat a skillet or grill to medium-high, cook 3–4 minutes per side until cooked through and browned, then rest 2–3 minutes.

Chickpea Option (if chosen)

Toss 1 cup drained chickpeas with 1 tbsp olive oil, 0.5 tsp ground cumin, 0.25 tsp smoked paprika and 0.25 tsp salt. Spread on a skillet or sheet and warm/char 4–6 minutes until slightly blistered. For extra crispiness, roast at 425°F (220°C) for 18–22 minutes, shaking once.

Dressing & Greens

Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 minced garlic clove, 0.5 tsp Dijon, 0.5 tsp honey (optional), 0.25 tsp salt and 0.25 tsp black pepper until emulsified.

Place 4 cups arugula (and optional 1 cup baby spinach) in a large bowl, add chopped fresh herbs. Drizzle about half the dressing and toss lightly to coat greens evenly.

Assemble the MK Mezze Bowl

Divide dressed greens between 2 bowls (serves 2).

Place your chosen protein (sliced chicken, 1–2 lamb kofta patties, or warmed chickpeas) on one side of each bowl.

Add a generous scoop (about 0.5 cup per bowl) of shirazi salad, and a few tablespoons of pickled red onion.

Add a dollop (about 2 tbsp) of labneh or tzatziki, sprinkle 2 tbsp crumbled feta (optional), and scatter 1 tbsp toasted pine nuts or almonds over each bowl.

Finish with a light sprinkle of za'atar or sumac, an extra drizzle of dressing if desired, and serve with lemon wedges.