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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