Smoked Middle Eastern Chicken Mezze Platter
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Smoked Middle Eastern Chicken Mezze Platter

  • Servings: 4
  • Prep Time: 15 MINS
  • Cook Time: 218 MINS

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Smoked Middle Eastern Chicken Mezze Platter

Directions

Step one
For tabbouleh, combine cooked bulgur, parsley, cucumber, tomato, mint, oil, green onion, lemon juice and garlic together in a large bowl until combined. Transfer to a serving bowl and refrigerate until ready to serve.
Step two
For chicken, mix sumac, zaatar, allspice, cardamom, cumin and black pepper together in a small bowl. Rub spice mixture over chicken and under skin. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Step three
Prepare a smoker with Applewood chips. Smoke chicken at 250°F until chicken is fully cooked and reaches 170°F, about 3 to 3 1/2 hours. Transfer to a plate and cover with aluminum foil and let rest.
Step four
Preheat grill or grill pan to medium-high heat and brush grates with oil. Grill bell peppers until tender and golden-brown, about 2-3 minutes per side. Grill pita until lightly charred, about 1 minute per side.
Step five
Decoratively arrange tabbouleh, smoked chicken, grilled peppers, grilled pita, hummus, labneh, olives and cucumber on a large serving platter. Serve and enjoy.

TIPS

Drink Pairing: Citrus IPA

Ingredients

1 (5-6 lb.) ROXY® Organic Whole Chicken
1 tbsp. sumac
1 tbsp. Sonoma Spice Queen Zatar
1 tsp. ground allspice
1/2 tsp. ground cardamom
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
 
  TABBOULEH:
1/2 cup fine bulgur, cooked according to package directions
1 large bunch fresh parsley, finely chopped
Persian cucumbers, finely chopped
plum tomatoes, seeded and finely chopped
1/3 cup finely chopped fresh mint
1/3 cup olive oil
green onions, sliced thin
lemon, juiced
2 cloves garlic, finely grated
 
  ASSEMBLY:
  Vegetable oil, for brushing grill grates
1 each red, green and yellow bell pepper, seeded, quartered
3 loaves pita
2 cups hummus
2 cups labneh
1 cup pitted kalamata olives
1 cup pitted Castelvetrano olives
Persian cucumbers, quartered lengthwise

Directions

Step one
For tabbouleh, combine cooked bulgur, parsley, cucumber, tomato, mint, oil, green onion, lemon juice and garlic together in a large bowl until combined. Transfer to a serving bowl and refrigerate until ready to serve.
Step two
For chicken, mix sumac, zaatar, allspice, cardamom, cumin and black pepper together in a small bowl. Rub spice mixture over chicken and under skin. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Step three
Prepare a smoker with Applewood chips. Smoke chicken at 250°F until chicken is fully cooked and reaches 170°F, about 3 to 3 1/2 hours. Transfer to a plate and cover with aluminum foil and let rest.
Step four
Preheat grill or grill pan to medium-high heat and brush grates with oil. Grill bell peppers until tender and golden-brown, about 2-3 minutes per side. Grill pita until lightly charred, about 1 minute per side.
Step five
Decoratively arrange tabbouleh, smoked chicken, grilled peppers, grilled pita, hummus, labneh, olives and cucumber on a large serving platter. Serve and enjoy.

TIPS

Drink Pairing: Citrus IPA

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