Lebanese Shawarma Platter

When we lived in Ottawa and Montreal, we often treated ourselves to awesome Shawarma. Now living in British Columbia, they are hard to find and they are just not the same. Here, it’s more to sweet mayo sauce as opposed garlicky flavor. So when am not too lazy, I make it myself 🙂

Rice pilaf
—–
1/2 c vermicelli (cut/break into 1 inches)
1/4 c unsalted butter
1 1/2 c rice, soaked in enough hot water for an H
1 1/2 tsp salt
2 1/2 c water

Brown vermicelli in butter
Add drained rice, stir
Cook on medium heat for 1 min
Add in salt and water
Turn up the heat and bring to boil
Lower heat and simmer covered for 20-25 mins (rice should be tender)

Pita
—
2 1/2 c lukewarm water
A tsp of sugar
3 1/2 tsp active dry yeast
A pinch or two salt
5 1/2 c flour

Add in sugar to water, stir. Sprinkle yeast and let rest for 5 mins

Min in salt and flour gradually (3 1/2 c first, then the rest). Knead for 5 mins

Brush dough with a little oil, cover with cling wrap and rest for 20-30 mins

Preheat oven 500 F

Divide dough into 8 balls

Roll each and let rest for another 20 mins on the working table (flour it generously tho)

Bake bread on greased pan for 5-8 mins

Tabouli
—–
A generous bunch of flat leaf parsley
4 green onion
1/4 c fresh mint leaves
6 grape tomatoes

Chop leaves and mix with diced tomatoes
Add in 1/2 prepared burghul (see here)

Season with salt and black pepper

1/8 c olive oil and 1/8 c lemon juice

Mix well

Lebanese Potatoes
——
10 medium size potatoes, skinned, cubed, soaked in water
Enough frying oil

Fry potatoes until tender and browning. Place on paper towel lined bowl

Heat 2-3 tbsp olive oil and saute 1/2 generous cup chopped coriander leaves (cilantro) with chopped of 1/2 of a medium size onion and 3 minced garlic. Until tender

Then add in fried potatoes along with salt, black pepper, 2 generous tsp ground coriander, a pinch or two cayenne powder, 1/2-1 tsp garlic powder. Stir well

Just before serving, stir in 1-2 tsp lemon juice

Grilled Chicken
—-
In food processor: 1/2 of a medium size onion, 3 garlic, 1 black cardamoms, 1 green cardamom, 2 tbsp lemon juice, 1/8 tsp x 4 cumin, 1/8 tsp chili crushed

Place paste into a bowl and stir in:
2 tbsp olive oil
1/2 tsbp lemon juice
1 tbsp ground coriander
1/2 tbsp turmeric powder
1/2 tsp x 2 allspice powder
1 tsp cinnamon powder
2 tsp paprika powder (smoked Hungarian)
1/8 tsp cayenne powder
1/8 tsp garlic powder
1/2 tsp salt
2 black cardamoms, crushed
1 green cardamom crushed
1.7 kg skinless boneless chicken breast, sliced

Mix all and marinate for an hour or so

Preheat oven 425 F
Line a pan with aluminum foil and oven baked chicken for 45 mins

Hummus (Chickpea Dip)

1 c drained canned chickpeas, don’t throw away the bean water
1 tsp lemon juice
1 tsp olive oil
1/4 tsp garlic powder
1/2 tsp cumin powder
1/8 tsp cayenne powder

Mix everything in a blender, adding bean water as needed

Print Recipe

Lebanese Shawarma Platter

Servings: 0

Ingredients

Pilaf

• 1/2 c vermicelli cut/break into 1 inches
• 1/4 c unsalted butter
• 1 1/2 c rice soaked in enough hot water for an H
• 1 1/2 tsp salt
• 2 1/2 c water

Pita

• 2 1/2 c lukewarm water
• A tsp of sugar
• 3 1/2 tsp active dry yeast
• A pinch or two salt
• 5 1/2 c flour

Tabouli

• A generous bunch of flat leaf parsley
• 4 green onion
• 1/4 c fresh mint leaves
• 6 grape tomatoes

Potatoes

• 10 medium size potatoes skinned, cubed, soaked in water
• Enough frying oil

Grilled Chicken

• 1/2 of a medium size onion 3 garlic, 1 black cardamoms, 1 green cardamom, 2 tbsp lemon juice, 1/8 tsp x 4 cumin, 1/8 tsp chili crushed
• 2 tbsp olive oil
• 1/2 tsbp lemon juice
• 1 tbsp ground coriander
• 1/2 tbsp turmeric powder
• 1/2 tsp x 2 allspice powder
• 1 tsp cinnamon powder
• 2 tsp paprika powder smoked Hungarian
• 1/8 tsp cayenne powder
• 1/8 tsp garlic powder
• 1/2 tsp salt
• 2 black cardamoms crushed
• 1 green cardamom crushed
• 1.7 kg skinless boneless chicken breast sliced

Instructions

Pilaf

• Brown vermicelli in butter
• Add drained rice, stir
• Cook on medium heat for 1 min
• Add in salt and water
• Turn up the heat and bring to boil
• Lower heat and simmer covered for 20-25 mins (rice should be tender)

Pita

• Add in sugar to water, stir. Sprinkle yeast and let rest for 5 mins
• Min in salt and flour gradually (3 1/2 c first, then the rest). Knead for 5 mins
• Brush dough with a little oil, cover with cling wrap and rest for 20-30 mins
• Preheat oven 500 F
• Divide dough into 8 balls
• Roll each and let rest for another 20 mins on the working table (flour it generously tho)
• Bake bread on greased pan for 5-8 mins

Tabouli

• Chop leaves and mix with diced tomatoes
• Add in 1/2 prepare burghul (see Vegan album for Tabouli)
• Season with salt and black pepper
• 1/8 c olive oil and 1/8 c lemon juice
• Mix well

Potatoes

• Fry potatoes until tender and browning. Place on paper towel lined bowl
• Heat 2-3 tbsp olive oil and saute 1/2 generous cup chopped coriander leaves (cilantro) with chopped of 1/2 of a medium size onion and 3 minced garlic. Until tender
• Then add in fried potatoes along with salt, black pepper, 2 generous tsp ground coriander, a pinch or two cayenne powder, 1/2-1 tsp garlic powder. Stir well
• Just before serving, stir in 1-2 tsp lemon juice

Grilled Chicken

• Process in food processor: 1/2 of a medium size onion, 3 garlic, 1 black cardamoms, 1 green cardamom, 2 tbsp lemon juice, 1/8 tsp x 4 cumin, 1/8 tsp chili crushed
• Then mix everything and marinate for an hour or so
• Preheat oven 425 F
• Line a pan with aluminum foil and oven baked chicken for 45 mins