As simple as it sounds. 6 pieces of our fresh fried Falafel, with a Tahini Salad dressing on the side.

6-PIECE FALAFEL

Our marinated Chicken Shawarma, on top of a bed of Basmati Rice. Comes with your choice of Tabouli or Garden Salad as well as a Charcoal Sauce. A best-seller!

SHAWARMA PLATE

A traditional Middle-Eastern minced parsley salad, tossed with bulgur and tomatoes in a lemony dressing.

Tabouli Salad

Four pieces of our fresh-fried Falafel, served with your choice of two side, served with a dressing of Tahini Salad.

FALAFEL PLATE

Our fluffy naan bread, pressed and lathered in high-quality olive oil and brushed with Za'atar seasoning.

Fresh Tandoori Bread

Grilled ground beef kabob, tahini salad, and pickles. Comes with fries.

BEEF KABOB SANDWICH

Our bright and lemony smoked eggplant spread, blended with tomatoes.

Baba Ghanoush

Fresh fried falafel, a smear of Hummus, pickles. Comes with fries. A great vegetarian option.

FALAFEL SANDWICH

An 8 oz. container of lemony, blended chickpeas. Note that it does NOT come with bread.

Hummus

Marinated Chicken thigh, Charcoal Sauce, and pickles. Comes with fries. You really can't go wrong.

CHICKEN SHAWARMA SANDWICH

As simple as it sounds. 3 pieces of our fresh fried Falafel, with a Tahini Salad dressing on the side.

3-PIECE FALAFEL

Our OG garlic sauce. Comes with every Shawerma Plate and Bone-in Chicken order but some people still can't get enough.

Charcoal Sauce

Can't go wrong with it. Our classic sweet-and-spicy sauce that can be drizzled on just about anything.

Zu Sauce

Quarter of a grilled spatch-cocked chicken. Your choice of two sides. Comes with Charcoal Sauce.

QUARTER CHICKEN

A diced tomato and cucumber salad, tossed in a creamy light lemon vinaigrette.

Garden Salad

A diced tomato and cucumber salad, thrown in a creamy Tahini (sesame) salad dressing.

Tahini Salad

An entire grilled spatch-cocked chicken. Your choice of two sides. Comes with Charcoal Sauce.

WHOLE CHICKEN

Crispy fries tossed in our signature lemon pepper seasoning. They're that good.

French Fries

Half of a grilled spatch-cocked chicken. Your choice of two sides. Comes with Charcoal Sauce.

HALF CHICKEN

Soak the dried chickpeas in water overnight or for at least 8 hours. Drain and rinse.

Soak Chickpeas

In a food processor, combine soaked chickpeas, onion, garlic, parsley, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarse and well combined.

Make Falafel Mixture

Using wet hands, form the mixture into small balls or patties, about the size of a golf ball.

Form Falafel Balls

In a deep skillet or pot, heat oil over medium-high heat. Fry the falafel balls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Fry Falafel

Dried chickpeas

Onion, chopped

Garlic cloves, minced

Fresh parsley, chopped

Cumin powder

Coriander powder

Baking powder

Salt

Black pepper, ground

Oil for frying

In a bowl, mix yogurt, minced garlic, ground cumin, ground coriander, paprika, turmeric, olive oil, lemon juice, salt, and black pepper. Add chicken thighs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

Marinate the Chicken

Rinse basmati rice under cold water until the water runs clear. In a pot, bring 3 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Fluff with a fork and set aside.

Cook the Rice

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

Cook the Chicken

On a serving plate, place a generous portion of basmati rice. Top with sliced chicken shawarma. Serve with your choice of tabouli or garden salad on the side and drizzle with charcoal sauce.

Assemble the Plate

Chicken thighs, boneless

Yogurt

Garlic, minced

Ground cumin

Ground coriander

Ground paprika

Ground turmeric

Olive oil

Lemon juice

Black pepper

Basmati rice

Water

Tabouli or Garden Salad

Charcoal sauce

In a bowl, soak the bulgur wheat in warm water for about 30 minutes or until it softens. Drain any excess water.

Prepare Bulgur

In a large mixing bowl, combine the softened bulgur, chopped parsley, diced tomatoes, diced cucumber, chopped green onions, and chopped mint.

Mix Ingredients

In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.

Make Dressing

Pour the dressing over the salad and toss well to combine. Serve chilled or at room temperature.

Combine and Serve

Bulgur wheat

Fresh parsley, finely chopped

Tomatoes, diced

Cucumber, diced

Green onions, finely chopped

Fresh mint, finely chopped

In a food processor, combine the chickpeas, parsley, cilantro, garlic, cumin, coriander, baking powder, salt, and black pepper. Process until the mixture is coarse and holds together when formed into a ball.

Blend Ingredients

Transfer the mixture to a bowl and mix in the flour until just combined.

Combine Mixture

Form the mixture into small balls or patties, about the size of a golf ball.

Shape Falafel

In a deep skillet, heat the vegetable oil over medium-high heat until hot. Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per side.

Remove the falafel from the oil and drain on paper towels.

Drain Falafel

Canned chickpeas

Fresh parsley

Fresh cilantro

Garlic cloves

All-purpose flour

Vegetable oil (for frying)

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Add the activated yeast mixture and yogurt. Mix until a dough forms.

Make Dough

Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

Once risen, punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball and then flatten it into an oval shape.

Shape Naan

Preheat a skillet or tandoor over medium-high heat.

Heat the Pan

Place the flattened naan on the hot skillet. Cook for 2-3 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes until browned.

Cook Naan

Brush the cooked naan with olive oil and sprinkle with Za'atar seasoning while still warm.

Add Olive Oil and Za'atar

Active dry yeast

Sugar

Warm water

Plain yogurt

In a large bowl, combine ground beef, minced garlic, chopped onion, cumin powder, paprika, salt, black pepper, and olive oil. Mix well until all ingredients are evenly combined.

Prepare the Beef Mixture

Divide the beef mixture into equal portions and shape them into elongated kabobs around skewers. If using wooden skewers, soak them in water for 30 minutes before use.

Form the Kabobs

Preheat the grill to medium-high heat. Grill the kabobs for about 10-12 minutes, turning occasionally until they are cooked through and have a nice char.

Grill the Kabobs

In a mixing bowl, whisk together tahini, lemon juice, diced cucumber, and diced tomato. Season with salt to taste.

Prepare the Tahini Salad

Place grilled kabobs into the pita bread. Top with tahini salad and sliced pickles. Serve with fries on the side.

Assemble the Sandwich

Ground beef

Onion, finely chopped

Paprika

Pita bread

Tahini

Tomato, diced

Pickles, sliced

Fries

Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and place them cut-side down on a baking sheet. Roast for 25-30 minutes until the skin is charred and the flesh is soft.

Roast the Eggplant

While the eggplants are roasting, chop the tomatoes and set them aside. You can optionally remove the seeds for a smoother texture.

Prepare the Tomatoes

Once the eggplants are cool enough to handle, scoop out the flesh and place it in a food processor. Add the chopped tomatoes, tahini, lemon juice, garlic, olive oil, salt, and cumin. Blend until smooth.

Taste the mixture and adjust seasoning as needed. Add black pepper to taste.

Adjust Seasoning

Transfer the baba ghanoush to a serving bowl, drizzle with additional olive oil, and sprinkle with chopped parsley. Serve with pita bread or vegetables.

Garnish and Serve

Eggplant

Tomatoes

Garlic

Soak the dried chickpeas in water overnight. Drain and rinse before use.

In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is coarse but can hold together when formed into a ball. If too dry, add a little water; if too wet, add flour.

Shape the Falafel

In a deep pan, heat vegetable oil over medium heat. Fry the falafel balls in batches until golden brown and crispy, about 4-5 minutes. Drain on paper towels.

Fry the Falafel

Spread a generous layer of hummus on each pita bread. Place 2-3 falafel balls on top, add pickles, and any additional toppings if desired. Serve with fries on the side.

Pepper

Flour

Pickles

Drain and rinse the canned chickpeas. Peel the garlic clove.

Prepare the Ingredients

In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, ground cumin, and salt.

Blend the Ingredients

Blend until smooth, adding water as needed to reach desired consistency.

Add Water

Taste the hummus and adjust seasoning with more salt or lemon juice if desired.

Taste and Adjust

Transfer to a serving bowl, drizzle with olive oil, and sprinkle with paprika before serving.

Serve

In a large bowl, mix the yogurt, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, olive oil, salt, and black pepper to create the marinade. Add the chicken thighs, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Preheat a grill or charcoal barbecue. Remove the chicken from the marinade and grill for about 6-7 minutes on each side or until fully cooked and charred. Let rest for a few minutes before slicing into thin strips.

Warm the pita bread on the grill for a minute. Layer the sliced chicken on the pita, drizzle with charcoal sauce, and add pickles. Fold the pita around the filling.

Cook the fries according to package instructions or fry them until golden brown. Serve alongside the shawarma sandwich.

Prepare the Fries

Chicken thighs

Turmeric

Ground cinnamon

Charcoal sauce (or tahini sauce)

Pickles (cucumbers or turnips)

Soak the dried chickpeas in water overnight for at least 8 hours. Drain and rinse before using.

Soak the Chickpeas

In a food processor, combine soaked chickpeas, parsley, onion, garlic, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarse but well combined.

Take a small amount of the mixture and form it into balls or patties, about the size of a golf ball.

In a deep skillet, heat vegetable oil over medium-high heat until hot.

Heat Oil

Carefully drop the falafel balls into the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Vegetable oil

Peel the garlic cloves and crush them using a garlic press or finely chop them.

Prepare the Garlic

In a mixing bowl, combine the crushed garlic, olive oil, lemon juice, salt, and black pepper.

Combine Ingredients

Using an immersion blender or a regular blender, blend the mixture until smooth and creamy.

Blend the Sauce

Add a piece of charcoal to the sauce mixture and let it sit for about 10 minutes to infuse the flavor.

6-piece Falafel

Shawarma Plate

Tabouli Salad

Falafel Plate

Fresh Tandoori Bread

Beef Kabob Sandwich

Baba Ghanoush

Falafel Sandwich

Hummus

Chicken Shawarma Sandwich

3-piece Falafel

Charcoal Sauce

Zu Sauce

Quarter Chicken

Garden Salad

Tahini Salad

Whole Chicken

French Fries

Half Chicken