Levantine Sunday Grill Supper

1. FINAL MENU

• Name of the meal: Levantine Sunday Grill Supper
• Cuisine type: Middle Eastern
• Serve time: 5:00 PM

This Levantine Sunday Grill Supper pairs boldly spiced Baharat-grilled chicken skewers finished hot from the grill with mujaddara’s comforting lentils-and-rice folded with sweet caramelized onions; creamy, lemon-forward hummus and warm pita invite sharing while a bright fattoush is dressed at the very last minute to preserve crunch. The menu is balanced for one solo cook to execute in the afternoon: a holdable grain dish frees hands for finish-to-order protein and salad, producing a relaxed but deliberate family-style meal.

• Baharat-Grilled Chicken Skewers
• Mujaddara (lentils + rice) with caramelized onions
• Hummus
• Fattoush (finish-to-order dressed salad with toasted pita pieces)
• Warm store-bought pita
• Mint Lemonade
• Dry Rosé (purchased)

2. FULLY EXECUTABLE RECIPES

Baharat-Grilled Chicken Skewers

Equipment

• Gas or charcoal grill or 12" cast-iron grill pan
• Medium mixing bowl (2.5 qt)
• Chef’s knife and cutting board
• 10 wooden skewers (8–10") soaked in water for 30 minutes
• Instant-read thermometer
• Tongs
• Small bowl for lemon wedges

Ingredients (serves 5)

• 2 lb 8 oz (2.5 lb) boneless, skinless chicken thighs, trimmed
• 4 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice (from the 12 lemons on the shopping list)
• 3 garlic cloves, minced
• 2 tbsp baharat spice blend
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 10 wooden skewers, soaked 30 minutes
• 1 lemon, cut into 8 wedges (for serving; provided from lemons on shopping list)
• 2 tbsp flat-leaf parsley, chopped (for garnish)

Practical substitutions

• If pre-made baharat is unavailable, combine: 2 tbsp sweet paprika, 1 tbsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 1/8 tsp ground nutmeg; use 2 tbsp of the resulting mix.

Cooking / Baking

• Grill over direct medium-high heat (grill surface ≈ 450°F). Cook until internal temp reaches 165°F.

Total cook time

• 45 minutes total elapsed (30 minutes marinade/hold at room temp + ~15 minutes active grill time)

Instructions

1. Combine 4 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice, 3 minced garlic cloves, 2 tbsp baharat, 2 tsp kosher salt, and 1 tsp ground black pepper in the medium mixing bowl; whisk 10 seconds.
2. Cut chicken thighs into 1.25–1.5" cubes (about 40–45 pieces). Add chicken cubes to the marinade and toss until evenly coated. Cover bowl and let sit at room temperature for exactly 30 minutes.
3. After 30 minutes, thread chicken pieces onto the soaked wooden skewers, leaving a 1/4–1/2" gap between pieces. Use 10 skewers (roughly 2 skewers per person).
4. Preheat grill to medium-high (~450°F). If using a grill pan, preheat stovetop to medium-high and heat the pan until a drop of water sizzles.
5. Lightly oil the grill grates or brush 1 tsp olive oil on each skewer. Place skewers on direct heat and grill 3–4 minutes per side, turning once, for four sides total if rotating; total active grilling time ≈ 12–15 minutes. Monitor for flare-ups and move skewers to cooler zone if needed.
6. Check internal temperature on two thickest pieces; target 165°F. When reached, remove skewers and tent loosely with foil for exactly 3 minutes.
7. Transfer skewers to a serving platter, sprinkle 2 tbsp chopped parsley and arrange lemon wedges. Serve immediately at the 5:00 PM serve time.

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Mujaddara (Lentils + Rice) with Caramelized Onions

Not paleo: rice.

Equipment

• 12" heavy skillet for onions
• 3-qt saucepan with lid
• Fine-mesh sieve or colander
• Wooden spoon and fork
• Chef’s knife and cutting board

Ingredients (serves 5)

• 1 cup (200 g) brown lentils, rinsed
• 1 1/2 cups (300 g) long-grain white rice, rinsed until water runs clear
• 3 large yellow onions (≈1.5 lb total), peeled and thinly sliced
• 6 tbsp extra-virgin olive oil, divided (4 tbsp for onions, 2 tbsp reserved)
• 1/2 tsp kosher salt (for lentils)
• 2 tsp kosher salt (for rice stage)
• 1 tsp ground black pepper
• 1/2 tsp ground cumin
• 3 1/2 cups water total (see steps for distribution)

Practical substitutions

• Use basmati rice in the same volume if preferred.

Cooking / Baking

• Stovetop only, medium-high down to low.

Total cook time

• 50 minutes total (active 25–30 minutes; simmering 15–18 minutes)

Instructions

1. Add 1 cup rinsed brown lentils and 2 cups water and 1/2 tsp kosher salt to the 3-qt saucepan. Bring to a boil over high heat, reduce to a simmer, and cook uncovered for 15 minutes until lentils are just tender but not falling apart.
2. While lentils simmer, heat 12" skillet over medium-high. Add 4 tbsp olive oil and all sliced onions. Cook onions, stirring every 2–3 minutes: 8–10 minutes on medium-high to soften, then reduce heat to medium-low and continue 12–15 minutes to brown and caramelize. If skillet becomes dry, add up to 2 tbsp reserved olive oil. Target color: deep golden-brown and sweet aroma. Remove skillet from heat when caramelized; reserve 1/3 of the onions (measured ≈ 1 cup loosely packed) for garnish and keep remaining for folding into the mujaddara.
3. After 15 minutes of lentil simmering, place a fine-mesh sieve over a bowl and pour lentils and their cooking liquid through it; reserve exactly 1 1/2 cups of the lentil cooking liquid in a measuring cup. If the liquid measured is less than 1 1/2 cups, add fresh water to reach 1 1/2 cups.
4. Return the drained lentils to the saucepan. Add the rinsed rice, the reserved 1 1/2 cups lentil cooking liquid plus 1 cup additional fresh water (for a total liquid for the rice-lentil stage of 2 1/2 cups added now plus the lentils already in pot—this equals the recipe's intended total of 3 1/2 cups including earlier lentil cooking), then add 2 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp ground cumin. Stir once.
5. Bring mixture to a gentle boil, cover, reduce heat to low, and cook undisturbed for 15–18 minutes until rice is tender and liquid is absorbed. Remove from heat and leave covered for exactly 8 minutes.
6. Fluff rice-and-lentils with a fork. Fold in the caramelized onions reserved for mixing (approximately 2/3 of the caramelized onions). Transfer to a warm serving bowl and top with the reserved 1/3 caramelized onions (≈1 cup) as garnish. Mujaddara is intended to be finished while still warm and may be completed up to ~45 minutes before service.

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Hummus

Not paleo: chickpeas.

Equipment

• 10-cup food processor
• Measuring spoons and cups
• Small serving bowl

Ingredients (serves 5 as shared dip)

• 3 (15 oz) cans chickpeas, drained and rinsed (reserve 1/4 cup of one can’s liquid and discard rest)
• 6 tbsp tahini
• 6 tbsp fresh lemon juice (from the 12 lemons on shopping list)
• 3 garlic cloves, smashed
• 6 tbsp extra-virgin olive oil (for processing)
• 2 tbsp extra-virgin olive oil (for finishing drizzle) — total olive oil usage accounted in shopping list
• 7 tbsp cold water (exact)
• 2 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp sweet paprika (for garnish)
• 2 tbsp flat-leaf parsley, chopped (for garnish)

Practical substitutions

• If tahini is unavailable, substitute 6 tbsp smooth peanut butter (flavor shift) or increase lemon juice by 1 tbsp and add 2 tbsp extra olive oil.

Cooking / Baking

• No cooking required.

Total cook time

• 15 minutes

Instructions

1. Put the drained chickpeas (reserve 1/4 cup of can liquid separately) into the food processor with 6 tbsp tahini, 6 tbsp fresh lemon juice, 3 smashed garlic cloves, 6 tbsp olive oil, 2 tsp kosher salt, and 1 tsp ground cumin. Process on high for 60 seconds.
2. With the processor running, add 7 tbsp cold water in a slow steady stream. Continue processing for 30–45 seconds until smooth and spreadable. Stop and scrape down the sides once and process another 15 seconds. If mixture appears very thick, add exactly 1 tbsp of the reserved can liquid and process 10 seconds (do not add more than this 1 tbsp reserved liquid).
3. Transfer hummus to serving bowl, use a spoon to create a shallow well in center, drizzle 2 tbsp olive oil, sprinkle 1 tsp sweet paprika evenly over surface and scatter 2 tbsp chopped parsley. Cover and hold at room temperature for service; do not refrigerate within recipe instructions.

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Fattoush (finish-to-order dressed salad)

Not gluten-free: pita.

Not paleo: pita.

Equipment

• Chef’s knife and cutting board
• Large salad bowl (3-qt)
• Small mixing bowl and whisk
• Baking sheet or skillet for toasting pita pieces

Ingredients (serves 5)

• 2 heads romaine lettuce, washed and coarsely torn (≈8 cups chopped)
• 2 Persian cucumbers, diced
• 3 medium tomatoes, diced
• 6 radishes, thinly sliced
• 3 green onions, thinly sliced
• 1/2 cup flat-leaf parsley, chopped
• 2 pita rounds, torn into 1" pieces and toasted until crisp
• 2 tbsp sumac, divided (1 tbsp in dressing, 1 tbsp to finish) Dressing:
• 6 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice (from the lemons on the shopping list)
• 2 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 tbsp pomegranate molasses

Practical substitutions

• If pomegranate molasses is unavailable, use 2 tbsp balsamic reduction.

Cooking / Baking

• Toast pita pieces at 375°F for 6–8 minutes on a baking sheet, or toast in a skillet 3–4 minutes per side until crisp.

Total cook time

• 12 minutes active; 5 minutes finish-to-order assembly

Instructions

1. Keep all salad vegetables prepped (washed, chopped) but do not add dressing. At the last 5 minutes before serving, place torn toasted pita pieces and chopped romaine, cucumbers, tomatoes, radishes, green onions, and parsley in the large salad bowl.
2. In the small mixing bowl whisk together 6 tbsp olive oil, 3 tbsp fresh lemon juice, 2 tsp kosher salt, 1/2 tsp black pepper, 2 tbsp pomegranate molasses and 1 tbsp sumac until emulsified (about 15 seconds).
3. Pour dressing over salad and toss vigorously for 10–15 seconds until evenly coated. Immediately sprinkle remaining 1 tbsp sumac over the top and transfer to serving bowl for immediate table service.

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Warm Store-Bought Pita

Not gluten-free: pita.

Not paleo: pita.

Equipment

• 9x13" baking sheet or cast-iron skillet
• Clean kitchen towel

Ingredients (serves 5)

• 10 store-bought pita rounds
• 1 tbsp extra-virgin olive oil (for brushing)

Cooking / Baking

• Oven at 350°F for warming

Total cook time

• 10 minutes

Instructions

1. Preheat oven to 350°F. Arrange 10 pita rounds in a single layer on the baking sheet and brush each lightly with the 1 tbsp olive oil distributed across them.
2. Warm in oven 8–10 minutes until pliable and warm. Remove and wrap immediately in a clean kitchen towel to keep warm until serving.

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Mint Lemonade

Not paleo: sugar.

Equipment

• Small saucepan
• 1.5–2 qt pitcher
• Citrus juicer
• Spoon

Ingredients (makes ~6 cups, serves 5)

• 1 cup (16 tbsp) fresh lemon juice (from the lemons on shopping list)
• 1/2 cup (100 g) granulated sugar
• 1/2 cup water (for simple syrup)
• 5 cups cold water (to dilute)
• 15 fresh mint leaves, lightly bruised
• Ice for serving (amount not included in shopping list)

Practical substitutions

• Substitute 1/2 cup honey for sugar and warm gently to combine.

Cooking / Baking

• Simple syrup heated on stovetop over low heat.

Total cook time

• 15 minutes (plus chilling time if desired)

Instructions

1. In small saucepan combine 1/2 cup granulated sugar and 1/2 cup water. Heat over low heat, stirring, until sugar dissolves fully (do not boil). Cool syrup 5 minutes off heat.
2. In the pitcher combine 1 cup fresh lemon juice, cooled simple syrup, 5 cups cold water and 15 bruised mint leaves. Stir for 10 seconds and chill in refrigerator for at least 15 minutes before serving over ice.

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Dry Rosé (purchased)

Not no pork, no alcohol: rosé.

Equipment

• Wine glasses

Ingredients (serves 5)

• 2 bottles dry rosé (750 ml each)

Instructions

1. Chill bottles at least 1–2 hours before service. Open at table and pour.

3. LINEAR TIMELINE (3:20 PM–5:00 PM)

• 3:20 PM: (Mujaddara) Start: rinse 1 cup brown lentils and 1 1/2 cups rice; peel and thinly slice 3 large onions. Heat 12" skillet over medium-high and add 4 tbsp olive oil, begin cooking onions, stirring every 2–3 minutes.
• 3:30 PM: (Mujaddara) Continue onions: lower heat to medium-low after 8–10 minutes and continue caramelizing, stirring every 2–3 minutes.
• 3:30 PM: (Chicken) Trim and cube 2.5 lb chicken thighs. In a medium bowl combine 4 tbsp olive oil, 3 tbsp lemon juice, 3 minced garlic cloves, 2 tbsp baharat, 2 tsp kosher salt, 1 tsp black pepper; add chicken and toss to coat. Cover and let marinate at room temperature for 30 minutes.
• 3:35 PM: (Hummus) Drain and rinse 3 cans chickpeas. Measure 6 tbsp tahini, 6 tbsp lemon juice, 3 garlic cloves, 6 tbsp olive oil, 2 tsp salt and 1 tsp cumin near food processor so assembly is quick later. Continue tending onions.
• 3:40 PM: (Mujaddara) After onions have been caramelizing ~20 minutes, remove caramelized onions from skillet; reserve 1 cup for garnish and leave remainder in skillet or bowl to fold later.
• 3:40 PM: (Mujaddara) In 3-qt saucepan bring 2 cups water to a boil, add rinsed lentils and 1/2 tsp kosher salt; simmer uncovered 15 minutes until just tender.
• 3:50 PM: (Hummus) While lentils simmer, assemble hummus ingredients in food processor and process as directed (total 15 minutes). Transfer finished hummus to serving bowl, drizzle 2 tbsp olive oil and cover at room temperature in serving area.
• 3:50 PM: (Chicken) After 30-minute marinade time ends, thread chicken cubes onto soaked skewers (10 skewers). Preheat grill to medium-high (~450°F) now so it's ready for grilling start at scheduled time.
• 4:05 PM: (Mujaddara) After 15 minutes lentil simmer, drain lentils through sieve while reserving exactly 1 1/2 cups of the lentil cooking liquid into a measuring cup; if short, top with fresh water to 1 1/2 cups. Return drained lentils to saucepan and add rinsed rice, reserved 1 1/2 cups liquid plus 1 cup fresh water, 2 tsp salt, 1 tsp pepper and 1/2 tsp cumin. Bring to gentle boil.
• 4:07 PM: (Mujaddara) Reduce heat to low, cover saucepan and cook 15–18 minutes until liquid absorbed. Leave covered off heat for 8 minutes when done.
• 4:15 PM: (Mujaddara) Fluff rice-and-lentils, fold in approximately 2/3 of caramelized onions, transfer to warm serving bowl and top with reserved onions. Mujaddara is finished and may sit warm.
• 4:15 PM: (Pita chips) Tear 2 pita rounds into pieces and toast on baking sheet at 375°F for 6–8 minutes until crisp; set aside for fattoush.
• 4:20 PM: (Pita warming) Arrange 10 pita rounds on baking sheet, brush with 1 tbsp olive oil and place in oven preheated to 350°F to warm for 8–10 minutes; when done wrap in towel to keep warm.
• 4:30 PM: (Final preparations) Check grill heat and have tongs and thermometer at hand. Place hummus and mujaddara on serving area near plating zone.
• 4:40 PM: (Fattoush dressing prep) Make fattoush dressing in small bowl: whisk 6 tbsp olive oil, 3 tbsp lemon juice, 2 tsp kosher salt, 1/2 tsp black pepper, 2 tbsp pomegranate molasses and 1 tbsp sumac. Keep dressing nearby; do not dress salad yet.
• 4:44 PM: (Chicken — grill start) Place skewers on preheated grill and begin grilling. Grill 3–4 minutes per side, turning once; total active grill time ≈ 12–15 minutes.
• 4:50 PM: (Fattoush — final assembly start) While skewers grill, finish chopping any remaining salad vegetables (if not fully prepped): romaine, cucumbers, tomatoes, radishes, green onions, parsley. Place all salad components and toasted pita pieces in large salad bowl but do NOT add dressing yet.
• 4:56 PM: (Chicken) Check internal temperature on two thickest pieces; target 165°F. If at 165°F, remove skewers and tent loosely with foil for exactly 3 minutes.
• 4:57 PM: (Fattoush) Immediately pour prepared dressing over salad and toss vigorously for 10–15 seconds. Sprinkle remaining 1 tbsp sumac on top and transfer to serving bowl.
• 4:58 PM: (Final assembly) Transfer warmed pita to basket, set out hummus and mujaddara, place chicken skewers on serving platter and garnish with 2 tbsp chopped parsley and lemon wedges.
• 5:00 PM: (Serve) Bring platters to table and serve exactly at 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Yellow onions — 3 large
• Lemons — 12 whole ⁺
• Garlic — 2 heads (approx. 10–12 cloves total) ⁺
• Flat-leaf parsley — 1 bunch ⁺
• Romaine lettuce — 2 heads
• Persian cucumbers — 2
• Tomatoes — 3 medium
• Radishes — 6
• Green onions — 3
• Fresh mint — 1 small bunch (15 leaves needed)
• Lemon wedges for serving (from lemons above) ⁺

Meat / Seafood

• Boneless, skinless chicken thighs — 2 lb 8 oz (2.5 lb)

Dry Goods / Pantry

• Extra-virgin olive oil — 25 tbsp (≈1.56 cups) ⁺
• Kosher salt — 8.5 tsp (2 tbsp + 2.5 tsp) ⁺
• Ground black pepper — 2.5 tsp ⁺
• Baharat spice blend — 2 tbsp
• Sumac — 2 tbsp ⁺
• Sweet paprika — 1 tsp
• Ground cumin — 1.5 tsp
• Tahini — 6 tbsp
• Canned chickpeas — 3 cans (15 oz each)
• Long-grain white rice — 1 1/2 cups
• Brown lentils — 1 cup
• Pita rounds (store-bought) — 10 rounds
• Pomegranate molasses — 2 tbsp
• Granulated sugar — 1/2 cup
• Wooden skewers — 10 soaked
• Instant-read thermometer (purchase if needed)

Drinks

• Dry Rosé — 2 bottles (750 ml each)

5. NOTES & ASSUMPTIONS

• Optional table-side items: crushed red pepper or Aleppo pepper for adult diners who want extra heat; extra lemon wedges; extra olive oil for hummus.
• Global substitutions: If baharat is unavailable mix the listed component spices; if pomegranate molasses is unavailable use 2 tbsp balsamic reduction.
• Child-safety notes: The final 20 minutes use a hot grill and hot pans; keep children away from the grill and oven. Wooden skewers are sharp—handle carefully.
• Timeline risk(s): The tightest execution window is 4:40–5:00 PM when skewers are grilling and the fattoush must be dressed; both require precise timing. If the grill runs hotter or skewers need extra time, the salad can be tossed in under 30 seconds but the chicken must reach 165°F before serving.
• Mitigation mindset: Pre-measure and place all ingredients and tools at hand before the clock starts; have the oven preheated and the grill/pan stabilized. If grill timing runs long, move skewers to a cooler zone and check temperature frequently to avoid charring while reaching 165°F.
• Latest safe start time: You can start as late as 3:20 PM for a 5:00 PM serve.