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Restaurants›The Kebab Shop | Mediterranean Cuisine›Family Pack Recipe

Family Pack Recipe

Name: The Kebab Shop | Mediterranean Cuisines FAMILY PACK Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 20 servings
Cuisine: Mediterranean
Ingredients: 6 lbs chicken breast, boneless skinless, trimmed and halved lengthwise; 6 lbs OR lamb shoulder, trimmed and cut into 1.5-inch cubes; 6 lbs OR beef sirloin, trimmed and cut into 1.5-inch cubes; 60 pieces OR falafel mix (prepared, shaped into patties); 1 cups olive oil; 1 cups lemon juice; 10 cloves garlic, minced; 4 tbs dried oregano; 2 tbs ground cumin; 2 tbs smoked paprika; 4 tsp salt; 2 tsp black pepper, freshly ground; 12 cups long-grain basmati rice, rinsed until water runs clear; 18 cups water or low-sodium chicken/vegetable stock; 8 tbs unsalted butter or olive oil; 2 cups onion, finely chopped; 6 cloves garlic, minced; 1 tbs saffron threads, lightly crushed and steeped in warm water; 3 tbs salt; 1 cups fresh parsley, chopped (optional garnish); 6 heads romaine lettuce, chopped; 8 cups cherry tomatoes, halved; 6 cups cucumber, seeded and diced; 3 cups red onion, thinly sliced; 4 cups kalamata olives, pitted; 6 cups feta cheese, crumbled; 4 tsp dried oregano; 2 cups extra-virgin olive oil; 1 cups red wine vinegar; 3 tsp salt

Inspired by The Kebab Shop | Mediterranean Cuisine

Time2h 30m

Serves20

Great way to feed the fam. Just choose a Protein and we'll provide Saffron Rice, Greek Salad, Grilled Pita and Sauces. Small feeds 10-15 | Large Feeds 20-30

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Ingredients

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Protein (choose one)

6 lbs chicken breast, boneless skinless, trimmed and halved lengthwise

6 lbs OR lamb shoulder, trimmed and cut into 1.5-inch cubes

6 lbs OR beef sirloin, trimmed and cut into 1.5-inch cubes

60 pieces OR falafel mix (prepared, shaped into patties)

Protein Marinade / Seasoning

1 cups olive oil

1 cups ReaLemon lemon juice

10 cloves Garlic, minced

4 tbs Dried oregano

2 tbs Ground cumin

2 tbs Smoked paprika

4 tsp Celtic sea salt

2 tsp Black pepper, freshly ground

Saffron Rice

12 cups long-grain basmati rice, rinsed until water runs clear

18 cups water or low-sodium chicken/vegetable stock

8 tbs unsalted butter or olive oil

2 cups Onion, finely chopped

6 cloves Garlic, minced

1 tbs saffron threads, lightly crushed and steeped in warm water

3 tbs Celtic sea salt

1 cups fresh parsley, chopped (optional garnish)

Greek Salad

6 heads romaine lettuce, chopped

8 cups Cherry tomatoes, halved

6 cups cucumber, seeded and diced

3 cups Red onion, thinly sliced

4 cups kalamata olives, pitted

6 cups Feta cheese, crumbled

4 tsp Dried oregano

2 cups extra-virgin olive oil

1 cups red wine vinegar

3 tsp Celtic sea salt

2 tsp black pepper

Grilled Pita

40 pieces large pita breads

1 cups olive oil (for brushing)

2 tsp sea salt (optional)

Sauces & Garnishes

6 cups Tzatziki sauce

2 cups spicy harissa or red pepper sauce

2 cups garlic sauce (touma or aioli)

20 pieces lemon wedges

1 cups chopped parsley (garnish)

Method

Protein (choose one)

Prepare marinade

In a large bowl whisk together olive oil, lemon juice, minced garlic, dried oregano, cumin, smoked paprika, salt and black pepper until combined.

Reserve about 1/2 cup of marinade for basting. Divide remaining marinade and place chosen protein in a non-reactive tray or zip-top bags. Ensure protein is well coated. For chicken breasts, marinate 2–4 hours. For cubed lamb or beef, marinate 4–8 hours. For falafel, toss just before cooking (no wet marinade).

Heat grill or grill pan to medium-high (about 425–450°F / 220–230°C). For skewered proteins, thread cubes onto soaked wooden or metal skewers leaving space between pieces.

Grill chicken breasts 6–8 minutes per side until internal temp 165°F (74°C). Grill cubed lamb/beef 3–5 minutes per side for medium doneness (adjust to preference). Baste intermittently with reserved marinade. For falafel, pan-fry or bake until crisp and heated through, about 3–4 minutes per side.

Remove cooked protein and let rest 5–10 minutes before slicing or serving. Keep warm covered for service.

Saffron Rice

Prepare saffron infusion

Place saffron threads in 1/4 cup warm water and let steep at least 10 minutes to release color and aroma.

In a very large stockpot over medium heat melt butter or warm oil. Add finely chopped onion and sauté 6–8 minutes until translucent but not browned. Add minced garlic and cook 30 seconds until fragrant.

Add rinsed basmati rice to pot and stir to coat grains with butter and lightly toast for 1–2 minutes.

Add warm stock or water, saffron and its steeping liquid, and salt. Stir once, bring to a gentle boil, then reduce heat to low, cover snugly and simmer 15–18 minutes, or until liquid is absorbed and rice is tender.

Turn off heat and let rice rest covered for 10 minutes. Fluff gently with a fork, stir in chopped parsley if using, and transfer to serving pans. Keep covered to hold heat.

Greek Salad

In a very large mixing bowl combine chopped romaine, halved cherry tomatoes, diced cucumber, sliced red onion and kalamata olives.

In a separate jar or small bowl whisk together extra-virgin olive oil, red wine vinegar, dried oregano, salt and black pepper. Taste and adjust seasoning.

Pour dressing over salad ingredients and toss gently until everything is evenly coated. Crumble feta over the top and toss lightly again or leave feta on top for presentation.

Transfer salad to service trays and refrigerate until service (do not dress far in advance if storing more than 2 hours to avoid sogginess).

Grilled Pita

Preheat grill or griddle to medium-high. Lightly brush each pita with olive oil on both sides and sprinkle a little sea salt if desired.

Grill pitas 1–2 minutes per side until lightly charred and warm. Stack and wrap in foil to keep warm and soft for service.

Sauces & Garnishes

Portion tzatziki, harissa and garlic sauce into serving containers (approx. amounts listed). Label spicy sauce clearly.

Arrange lemon wedges in a bowl and chop parsley for sprinkling over rice or protein just before serving.

Assembly & Service

Arrange family pack trays: one large pan of saffron rice, a tray of grilled protein (sliced chicken or skewered meat/falafel), a large bowl/tray of Greek salad, stacks of warm grilled pita, and containers of sauces and lemon wedges.

Garnish protein lightly with chopped parsley and a squeeze of lemon. Keep hot items covered and refrigerated items chilled until pickup. Provide serving utensils for each component.

Recommended holding: hot items up to 2 hours in insulated carriers; salad chilled until served. Reheat proteins gently if needed before serving.