Perfect meal for a group, a bite size of traditional shawarma served with fries

CHICKEN SHAWARMA ARABI STYLE PLATTER

combination of grilled beef kabobs, shish taouk and kofta skewers served with rice

MIXED BROCHETTE

hummus, spicy hummus, fattoush, baba ghannouj, cheese cigars, falafel, grape leaves

MEZZE

arugula, red onions, tomatoes, lemon juice, olive oil, sumac

ROCCA SALAD (arugula)

mixture of lamb and beef roasted served with rice and tzatziki sauce

GYRO PLATE

grilled kafta skewer served with vermicelli rice and warm tahini

KAFTA & TAHINI

served with brussels sprouts, grapes, walnut, lebneh and balsamic reduction

PAN-SEARED SALMON

grilled chicken breast skewers served with vermicelli rice

SHISH TAOUK CHICKEN KABOBS

grilled 7-8 oz beef kabobs served with vermicelli rice

BEEF KABOBS

four mini wraps, chicken or (beef only fri & sat)

MINI SHAWARMA

BRUSSELS SPROUTS

fried cauliflower tossed in lemon juice & parsley

ARNABEET

fried balls of chickpeas served with tahini sauce

FALAFEL PLATE

fried balls of lentils, rice & caramelized onion

MOUJADARA CROQUETTE

fried diced potatoes with garlic & cilantro

BATATA HARRA

GRAPE LEAVES

housemade lebben topped with zaa'tar & pita chips

LEBNEH WITH ZAA'TAR

ROCCA SALAD

Lettuce, tomatoes, cucumber, green bell pepper, onions, radish, lemon juice, olive oil, sumac

FATTOUSH SALAD

parsley, diced tomatoes, cracked wheat, onions, lemon juice and olive oil

TABBOULI

hummus, baba ghannouj, lebneh served with pita bread

DIP SAMPLER

Hummus/Spicy Hummus

pair wonderfully with Lebanese wine or a cocktail made with licorice-y Arak

Lebanese wine

quinoa with mushy grilled shrimp and very ordinary vinaigrette

quinoa with shrimp

Trim excess fat from chicken thighs and pat dry. In a large bowl combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, black pepper, kosher salt, and cayenne if using. Whisk until smooth. Add chicken thighs and toss to coat thoroughly. Cover and refrigerate at least 2 hours, preferably overnight for best flavor.

Prep and marinate

Remove chicken from refrigerator 20 minutes before cooking. Preheat oven to 425°F (220°C) or heat a large cast-iron skillet over medium-high heat with 1 tablespoon olive oil. For oven method: place marinated thighs on a rimmed baking sheet lined with foil and roast 20-25 minutes until internal temperature reaches 165°F (74°C) and edges are slightly charred; for stovetop: sear thighs 5–6 minutes per side until nicely browned and cooked through, finishing in a 400°F (200°C) oven if needed for 8–10 minutes. Let rest 5 minutes, then thinly slice against the grain into bite-size strips.

Cook the chicken

Return sliced chicken to the hot skillet for 1–2 minutes with any accumulated juices to get a little crisp on edges, or spread on a baking sheet under broiler for 1–2 minutes to char lightly. Taste and adjust salt or lemon as needed.

Finish with flavor

In a bowl whisk together tahini, yogurt, lemon juice, minced garlic, and salt. The mixture will thicken; gradually whisk in water, 1 tablespoon at a time, until you reach a pourable but creamy consistency (about 3 tablespoons). Stir in 1 tablespoon olive oil for shine. Taste and adjust salt or lemon.

Make the sauce

Thinly slice red onion and toss briefly with a pinch of salt and a squeeze of lemon to soften. Chop parsley and dice tomato. Place pickled turnips, onions, parsley, tomato, and optional hot sauce in small bowls for serving.

Prep accompaniments

If frying: rinse cut potatoes in cold water until water runs clear to remove starch, then pat completely dry. Heat vegetable oil in a deep pot to 325°F (160°C) for the first fry. If baking: toss cut potatoes with 2 tablespoons oil and a pinch of salt and spread in a single layer on a parchment-lined baking sheet; preheat oven to 425°F (220°C).

Prepare potatoes

Frying method: Fry potatoes in batches at 325°F (160°C) until soft but not colored, about 4–5 minutes. Remove and drain. Increase oil to 375°F (190°C) and fry again until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with kosher salt and optional sumac. Baking method: Bake at 425°F (220°C) for 20–25 minutes, tossing halfway, until golden and crisp; season immediately with salt and sumac.

Cook fries

Lightly brush pitas with olive oil and warm them in a 350°F (175°C) oven for 5–7 minutes or heat briefly in a hot skillet for 30–60 seconds per side until pliable and slightly charred.

Warm pitas

Arrange sliced chicken in the center of a large serving platter. Place bowls or piles of fries, pickled turnips, sliced onions, chopped parsley, diced tomatoes, and garlic tahini sauce around the chicken. Stack warmed pitas or place them in a basket. Provide lemon wedges and hot sauce on the side. For bite-size shawarma, let guests build small pitas: spoon chicken into a pita, add sauce, pickles, onions, parsley, and a few fries if desired.

Assemble platter

Serve family-style while warm. Leftover chicken keeps 3 days refrigerated; reheat gently to avoid drying. Fries are best fresh but can be reheated in a 425°F oven for 6–8 minutes to crisp.

Serving suggestion

boneless skinless chicken thighs

plain yogurt

olive oil

lemon juice

garlic cloves, minced

ground cumin

ground coriander

ground paprika

ground turmeric

ground cinnamon

ground allspice

ground black pepper

kosher salt

pinch of cayenne pepper (optional)

tahini (sesame paste)

plain yogurt (for sauce)

lemon juice (for sauce)

water (to thin sauce)

garlic clove, minced (for sauce)

salt (for sauce)

olive oil (for drizzle)

pickled turnips, sliced

thinly sliced red onion

chopped fresh parsley

tomato, diced

hot sauce (optional)

russet potatoes, peeled and cut into fries

vegetable oil (for frying) or olive oil (for baking)

kosher salt (for fries)

ground sumac (optional garnish)

small pita breads or mini flatbreads

olive oil (for brushing pitas)

lemon wedges (for serving)

In a large bowl combine 0.25 cups olive oil, 2 tbs soy sauce, 2 tbs lemon juice, 4 minced garlic cloves, 1 tsp paprika, 0.5 tsp ground cumin, 1 tsp salt and 0.5 tsp black pepper. Add the 2 lbs cubed beef, toss to coat, cover and refrigerate at least 1 hour and up to 6 hours (avoid longer to prevent overly cured texture).

Marinate beef

If using wooden skewers, soak them in water 30 minutes. Thread marinated beef onto skewers leaving a little space between pieces for even cooking. Bring to room temperature 20–30 minutes before grilling.

Skewer beef

Preheat grill or grill pan to high (about 450–500°F / 230–260°C). Grill beef skewers 3–4 minutes per side for medium-rare to medium, turning once or twice to get even char. Internal temperature target: 130–135°F (55–57°C) for medium-rare, 140°F (60°C) for medium. Remove from grill, loosely tent with foil and let rest 5 minutes.

Grill beef

In a bowl whisk 0.5 cups plain yogurt, 3 tbs lemon juice, 4 minced garlic cloves, 2 tbs tomato paste, 1 tsp paprika, 0.5 tsp ground coriander, 0.25 tsp turmeric, 1 tsp salt, 0.5 tsp black pepper and 2 tbs olive oil until smooth.

Prepare marinade

Add 2 lbs cubed chicken thighs to the marinade, toss to coat thoroughly, cover and refrigerate at least 1 hour and up to 8 hours for best flavor.

Marinate chicken

Soak wooden skewers 30 minutes if using. Thread marinated chicken onto skewers. Preheat grill to medium-high (400–450°F / 200–230°C). Grill 3–5 minutes per side until chicken is cooked through and nicely charred; internal temp should reach 165°F (74°C). Let rest 3–5 minutes before serving.

Skewer and grill chicken

In a large bowl combine 1.5 lbs ground beef or lamb, 1 grated onion (squeezed), 0.5 cup finely chopped parsley, 3 minced garlic cloves, 1 tsp ground cumin, 0.5 tsp ground allspice, 0.5 tsp ground coriander, 1.5 tsp salt and 0.5 tsp black pepper. Mix gently but thoroughly until uniform—avoid overworking. Chill mixture 20–30 minutes to firm up for shaping.

Make kofta mixture

Divide mixture into 8 portions. With wet hands, press each portion lengthwise around a skewer to form a sausage shape about 4–5 inches long and 1–1.25 inches thick. Brush lightly with 2 tbs olive oil to prevent sticking and help browning.

Shape on skewers

Preheat grill to medium-high (400–450°F / 200–230°C). Place kofta skewers on the grill and cook 4–5 minutes per side, rotating gently to brown all sides and cook through—internal temp ~155°F (68°C). Remove and rest 3–5 minutes.

Grill kofta

Rinse 3 cups basmati rice until the water runs clear. In a large pot bring 5.25 cups water or low-sodium chicken stock, 2 tbs butter or olive oil and 1 tsp salt to a boil. Add the rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and grains are tender. Remove from heat and let sit covered 10 minutes. Fluff with a fork.

Cook rice

In a small dry skillet over medium heat toast 0.25 cup pine nuts or slivered almonds, stirring, until golden (2–3 minutes). Remove immediately to avoid burning.

Toast nuts (optional)

On a large serving platter mound the fluffed rice. Arrange the beef kabobs, shish taouk skewers and kofta skewers on top or alongside the rice. Sprinkle toasted nuts and 0.25 cup chopped parsley or cilantro over the rice. Serve with lemon wedges and 1 cup yogurt sauce or garlic toum on the side for guests to spoon.

Assemble family style

Provide tongs and plates for family-style service. Skewers can be removed from sticks if preferred. Leftovers keep refrigerated 2–3 days; reheat gently to avoid drying (covered in oven or briefly on the grill).

Serving notes

beef sirloin or ribeye, cut into 1–1.5 inch cubes

olive oil (marinade)

soy sauce

garlic, minced

paprika (sweet or smoked)

salt

black pepper

wooden or metal skewers (soaked if wooden)

boneless skinless chicken thighs, cut into 1–1.5 inch cubes

plain yogurt (preferably full-fat)

tomato paste

paprika

ground beef or lamb (20% fat)

onion, finely grated and excess liquid squeezed out

fresh parsley, finely chopped

olive oil (to brush)

long-grain basmati rice, rinsed until water runs clear

water or low-sodium chicken stock

butter or olive oil

toasted pine nuts or slivered almonds (optional garnish)

fresh parsley or cilantro, chopped (garnish)

yogurt sauce or garlic toum (optional)

In a food processor combine 3 cups drained canned chickpeas, 1 cup tahini, 3/4 cup fresh lemon juice, 4 garlic cloves, 2 tsp ground cumin and 2 tsp salt. Pulse until a coarse paste forms. With the processor running, drizzle in 1/2 cup extra-virgin olive oil and 1/4 cup ice water until very smooth and creamy (about 1–2 minutes). Adjust seasoning with additional salt or lemon to taste. Transfer to a serving bowl and drizzle with olive oil and a sprinkle of smoked paprika.

Classic Hummus

Reserve about 1 cup of the classic hummus. In a blender combine reserved hummus with 3/4 cup roasted red peppers, 1 tsp Aleppo or crushed red pepper and 1/2 tsp smoked paprika. Blend until smooth. Spoon into a bowl, swirl with a little olive oil and dust with additional crushed red pepper.

Spicy Hummus

If using whole eggplants: char 2 medium eggplants over a gas flame or roast at 450°F (230°C) until skin is blackened and flesh collapses (30–40 minutes). Cool, peel and scoop out flesh. In a bowl mash or pulse in a food processor 2 cups roasted eggplant with 2 tbsp tahini, 2 tbsp lemon juice, 1 garlic clove (minced), 1 tbsp olive oil, 1 tsp salt and 1 tbsp pomegranate molasses until slightly chunky but well combined. Stir in 1/4 cup chopped parsley. Adjust lemon and salt. Transfer to a dish and drizzle with olive oil and a sprinkle of smoked paprika or sumac.

Baba Ghannouj

Arrange classic hummus, spicy hummus and baba ghannouj in shallow bowls on a large serving platter. Garnish each with a drizzle of olive oil, a sprinkle of toasted pine nuts for baba ghannouj (optional), and chopped parsley. Provide small spoons and place lemon wedges alongside.

Plating Dips

Preheat oven or skillet to medium-high. Toss 4 pita pieces with 2 tbs olive oil and 1/2 tsp salt; spread on a baking sheet and toast at 400°F (200°C) until golden and crisp, 6–8 minutes, or pan-toast until crunchy. Let cool and break into bite-size pieces.

In a large bowl combine 6 cups chopped romaine, 2 cups halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup sliced radishes, 1/2 cup green onions, 1/4 cup chopped fresh mint and 1/4 cup chopped parsley.

Whisk dressing: in a small bowl combine 1/4 cup red wine vinegar, 1/4 cup lemon juice, 1 tbs sumac, 1 tsp salt and 1/2 tsp black pepper. Slowly whisk in 2 tbs olive oil until emulsified.

Dress salad just before serving: pour dressing over salad, toss to coat, then fold in toasted pita pieces. Adjust seasoning with additional sumac or salt to taste. Transfer to family-style bowl.

Preheat oven to 375°F (190°C). Lay one phyllo sheet on a clean surface and brush lightly with melted butter. Place a second sheet on top and brush again. Cut sheets into 8 strips lengthwise (about 8 cigars per two sheets). Combine 1 cup crumbled feta and 1/2 cup shredded mozzarella in a bowl. Place about 1 tbsp of cheese mixture at the end of each strip and roll tightly into a cigar, folding in the ends. Brush each cigar with butter and place on a parchment-lined baking sheet. Bake 12–15 minutes until golden and crisp. Keep warm.

Cheese Cigars

If not already soaked, soak 2 cups dried chickpeas overnight in plenty of cold water, then drain. In a food processor combine drained chickpeas, 3/4 cup packed parsley, 1/2 cup packed cilantro, 1 roughly chopped yellow onion, 3 garlic cloves, 2 tsp ground coriander, 2 tsp ground cumin, 1 tsp baking powder, 1.5 tsp salt and 1 tsp black pepper. Pulse until a coarse grainy paste forms (do not over-process to a paste). If mixture is too wet, add up to 2 tbs flour. Chill mixture 30 minutes to firm up. Shape into small patties or balls (about 1.5 in / 3–4 cm). Heat 2 cups vegetable oil in a heavy skillet to 350°F (175°C). Fry falafel in batches 3–4 minutes per side until dark golden and crisp. Drain on paper towels and keep warm. Serve falafel with yogurt or tahini sauce alongside mezze.

Falafel

Rinse and drain 24 jarred grape leaves and pat dry. In a skillet toast 1/4 cup pine nuts over medium heat until fragrant; set aside.

In a bowl combine 1 cup short-grain rice (rinsed), toasted pine nuts, 1/4 cup currants or raisins, 1/4 cup chopped fresh dill, 1/4 cup chopped fresh mint, 3 tbs olive oil, 1/4 cup lemon juice, 1 tsp salt and 1/2 tsp black pepper. Mix well.

To assemble: lay a grape leaf glossy-side down, place about 1 tbsp filling near the stem end. Fold bottom up over filling, fold in sides and roll tightly toward tip to form a neat cylinder. Repeat with remaining leaves and filling. Pack dolmas seam-side down in a wide, shallow pot (fit tightly).

Pour enough water to cover dolmas halfway, place a small heatproof plate on top to keep them submerged. Cover and simmer gently 35–45 minutes until rice is tender. Remove from heat and let cool in the pot. Transfer to a serving platter and drizzle with additional lemon juice and 1 tbs olive oil.

Arrange all components family-style on a large platter or multiple plates: bowls of classic hummus, spicy hummus and baba ghannouj; a large bowl of fattoush; a stack of cheese cigars; a platter of hot falafel; and a plate of grape-leaf dolmas. Sprinkle 1 tbs sumac and 1/4 cup chopped parsley over salads and dips as desired. Scatter toasted pine nuts over baba ghannouj and hummus. Add lemon wedges and extra olive oil for drizzling. Provide small plates and forks so guests can assemble bites.

Leftovers: store dips in airtight containers in the fridge up to 4 days; falafel and cheese cigars are best reheated in a 350°F (175°C) oven for 8–10 minutes to restore crispness.

Chicken Shawarma Arabi Style Platter

Mixed Brochette

Mezze

Rocca Salad (arugula)

Gyro Plate

Kafta & Tahini

Pan-seared Salmon

Shish Taouk Chicken Kabobs

Beef Kabobs

Mini Shawarma

Brussels Sprouts

Arnabeet

Falafel Plate

Moujadara Croquette

Batata Harra

Grape Leaves

Lebneh With Zaa'tar

Rocca Salad

Fattoush Salad

Tabbouli

Dip Sampler

Hummus/spicy Hummus

Lebanese Wine

Quinoa With Shrimp