JIMMY’S FALAFEL AT HOME - MEZZE & SHAWARMA CHICKEN

Have this meal all spread out across the table as this style of menu is made to share. We call it mezze. Carve the chicken and enjoy it with the bread, pickles, hummus and all the other dishes. Don’t be shy to eat with your hands. Finish with the walnut and pistachio baklava.

Please note these meals are semi-prepared and easy enough for any home cook to complete, for recipes visit our recipes page.

SERVES: 3-4 People

  • Toum (garlic sauce)
  • Hummus and seasoned chickpeas
  • Harissa hot sauce
  • Whole butterflied chicken with shawarma seasoning
  • Pickles and herbs
  • Lentil kibbe
  • Wild greens and lemon
  • Lebanese bread
  • Baklava
  • Chopping board
  • Knife
  • Shallow roasting tray
  • Olive Oil

PICKLES - OLIVES, WILD CUCUMBERS, CHILLI, TURNIP, LEMON
Green olives, garlic, vingar, pickled daikon, pickled cucumber, pickled baby peppers, citric acid

PARSLEY AND MINT

LEMON

HUMMUS, SEASONED CHICKPEAS
HUMMUS - Chickpeas, tahini, salt, citric acid, olive oil
SEASONED CHICKPEAS - Chickpeas, salt, olive oil

WILD GREENS - GARLIC, OLIVE OIL
Escarole, olive oil, veg oil, garlic, salt

WHOLE BUTTERFLIED FREE-RANGE CHICKEN - SHAWARMA SPICE & YOGURT
Chicken, yoghurt, spices and herbs, MSG, dextrose, corn flour, salt, rice ceral, yeast extract, flavours and colours, dhydrated vegetables, food acid, canola oil, red peppers, olive oil , onion and garlic

SHAWARMA SPICE

DESSERT

BAKLAVA - WALNUT, PISTACHIO
Walnut and pistachio, phillo pastry, sugar

Let's Get Started

For the whole butterflied chicken:

Remove the chicken from the fridge 10 minutes before you intend on cooking it. Pre heat your oven to 210 degrees fan forced or 230 degrees non-fan forced. Drizzle the shallow roasting tray with your favourite olive oil.
Place the chicken on a board or plate and dust liberally, both sides, with the chicken shawarma spice mix. Place it breast side up on the tray and roast for 25 minutes. Chicken should be golden and burnished. Because most domestic ovens are different, your chicken may require a further 10-15 minutes of cooking.

Once your chicken is ready, remove the tray from the oven and allow the chicken to rest for 10 minutes. You can either then carve the chicken into large chunks or just serve on a platter and tear pieces from it.

Pro tip – rest the chicken on a piece Lebanese bread that you smeared with toum. This bread is then deliciously soggy from all the chicken resting juices.

While the chicken is in the oven, remove all the mezze from the fridge as they are best eaten at room temperature. Serve everything with Lebanese bread provided.

For the hummus:

Swirl the hummus on your favourite crockery, garnish with the seasoned chickpeas and olive oil. Set aside.

For the toum and harissa hot sauce:

Remove both toum and harissa hot sauce from the packaging and scoop them into ramekins. These compliment the meal.

For the wild greens:

Drizzle the wild greens with your favourite olive oil. Like all dishes a small squeeze of lemon goes a long way.

For the herbs and pickles:

The herbs and pickles are to be arranged together on the same plate. The lemon cut into wedges, this is to freshen up all the dishes with a small squeeze on each.

For the lentil kibbe:

Plate up in some great crockery – the lentil kibbe goes particularly well with the baby pickled peppers.

Dessert

For the baklava:

Remove the baklava from the box and leave it out at room temperature if you are going to enjoy it on the day you receive it. Otherwise, remove it from the fridge a few hours before you want to serve it to allow it to come to room temperature. No further preparation is required.

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