Set Meal 2 Recipe

Arrange the hummus, tzatziki, and baba ganoush in separate shallow bowls. Drizzle each with a little olive oil and sprinkle a pinch of sumac over the hummus if available.

Place marinated olives and pickled vegetables in small bowls. Add cubed feta to another bowl and drizzle with a little olive oil.

Arrange the fresh tomatoes and cucumber on the platter, add lemon wedges and warmed pita or flatbreads. Keep chilled dips refrigerated until just before serving.

Prepare the kofta mix

In a large bowl combine minced lamb and ground beef with grated onion (squeezed dry), 2 minced garlic cloves, chopped parsley, ground cumin, coriander, paprika, cinnamon, 1.5 tsp salt and 0.5 tsp black pepper. Mix gently but thoroughly until homogeneous.

Divide the mixture into 8 equal portions and shape each around skewers into long sausage shapes (kofta). Cover and refrigerate while preparing other proteins. If using metal skewers, no soaking needed; soak wooden skewers 30 minutes prior.

Marinate the chicken

In a bowl combine chicken pieces with 2 tbs olive oil, 2 tbs lemon juice, remaining 2 cloves minced garlic, 0.5 tsp salt and 0.25 tsp black pepper. Toss to coat and refrigerate for at least 20–30 minutes.

Prepare lamb chops or cubes (optional)

If using lamb chops or cubes, brush lightly with 1 tbs olive oil, sprinkle with 0.5 tsp salt and 0.25 tsp black pepper. Let sit at room temperature 15 minutes before grilling.

Preheat grill or grill pan to medium-high. Oil the grates lightly. Grill kofta skewers 3–5 minutes per side until nicely charred and cooked through (internal ~70°C/160°F). Grill chicken pieces 4–6 minutes per side until cooked through (165°F/74°C). Grill lamb chops 3–4 minutes per side for medium rare to medium depending on thickness.

During the last minute on the grill, baste meats with remaining olive oil. Transfer grilled items to a plate, rest 5 minutes, then arrange attractively on a large platter with lemon wedges and sprinkle chopped parsley over.

In a large bowl combine salad greens, diced tomatoes, diced cucumber, sliced red onion and chopped parsley.

Whisk together olive oil, red wine vinegar (or lemon juice), salt and pepper. Toss dressing with salad just before serving to keep greens crisp.

Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.

If using vermicelli/orzo, melt 1 tbs butter in a medium saucepan over medium heat, add the vermicelli and toast, stirring, until golden (1–2 minutes). Remove and set aside.

In the same saucepan melt remaining butter or heat olive oil, add the chopped onion and sauté until soft and translucent, about 3–4 minutes.

Add the drained rice and toasted vermicelli/orzo to the pan and stir to coat in the butter/onion for 1–2 minutes.

Add water or stock and 1 tsp salt, bring to a gentle boil, then reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered 5–10 minutes, then fluff with a fork.

Transfer rice to a serving bowl. Place mixed grill platter in the center of the table with meze bowls arranged around it and the mixed salad on the side.

Sprinkle sumac over tomatoes, chopped mint or parsley over the grill and meze as desired. Serve with lemon wedges so guests can squeeze over meats and salads.

Warm pita again briefly if needed and serve immediately so everything is hot and fresh.