Ben Franklins aka Tabouleh and Reshmi Kabab Pitas

Ben Franklins aka Tabouleh and Reshmi Kabab Pitas bring a tasty blend of herbs, spices, and grilled goodness in every bite.

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Ben Franklins, also known as Tabouleh and Reshmi Kabab Pitas, is a flavorful meal that mixes fresh herbs, grilled meat, and soft pita bread. The tangy taste of tabouleh pairs perfectly with the juicy kababs.

Ben Franklins, aka Tabouleh and Reshmi Kabab Pitas

raymonds.recipes

Prep Time 40 mins
Cook Time 10 mins

Course: Dinner, Lunch

Cuisine: Indian, Lebanese

Servings: 5

Ingredients

The Kabab

• 1 lb chicken breast, cut into 2″ cubes
• 1/4 cup almonds, soaked, skins removed (optional)
• 2 tbsp toum, see recipe below
• 2 tbsp lemon juice
• 1/4 cup plain yogurt, I used Greek
• 1/2 cup cilantro, chopped
• 1 tbsp vegetable oil
• 1/2 tbsp ginger paste
• salt
• 1 large onion, chopped

The Tabouleh

• 1/2 cup bulgur
• 1 cup of diced small cucumber
• 1/3 cup green onion, sliced thin
• 1/3 cup olive oil
• 3-4 tbsp lemon juice
• 1 tsp chopped garlic
• 1 tsp salt
• 3 bunches curly parsley
• 1/2 cup mint, chopped
• 1 cup diced tomato

Toppings

• Pickled turnip
• Cilantro
• Hot sauce

The Toum (garlic sauce)

• 1 cup garlic, peeled and trimmed
• 1/4 cup lemon juice
• 1.5 cups vegetable oil or any neutral oil
• 2 tsp salt, the coarser the better

Instructions

The Kabab

1. Put everything except the chicken and yogurt into a food processor and blend until smooth.
2. In a bowl, mix the paste with yogurt, add the chicken, and coat well. Cover and let it marinate for at least 1 hour or up to 24 hours.
3. Thread the chicken onto skewers and grill over medium-high heat for 1–2 minutes on each side.

The Toum

1. Put the salt and garlic in a food processor and blend until smooth.
2. While it’s running, slowly add one tablespoon of lemon juice, then ½ cup of oil. Keep alternating lemon juice and oil until both are used up and the sauce is smooth.

The Tabouleh

1. Cook the bulgur as directed on the package, then let it cool.
2. In a bowl, mix the tomato, cucumber, and salt. Toss well, set aside for 10 minutes, then drain.
3. In another bowl or measuring cup, whisk together lemon juice, oil, garlic, and salt.
4. Finely chop the parsley in a food processor, one bunch at a time.
5. Mix all the ingredients in a large salad bowl, toss well, and let it sit for 15 minutes before serving.