I made a Lebanese dinner for four.
Clockwise from top left and inwards (click photo to enlarge):
Shawarma Chicken: tenderloins marinated in yoghurt, vinegar, lemon juice, salt, cumin then baked at 200C for 10 min, turn, then at 180C for about 30 min.
Shawarma lamb: strips marinated in olive oil, garlic, lemon juice, coriander, cumin, paprika, salt then panfried over a medium heat for 25-30 mins, turning several times.
Toasted cauliflower: season cauliflower florets with salt, cumin and coriander and toss gently on medium-hot skillet injh a few drops of vegentable oil for about 10 mins, turning frequently. Dress with drizzle of olive oil.
Tahini: sesame seed paste from a jar, store bought.
Tzatziki: Greek yoghurt with chopped Lebanese cucumber, garlic, splash of vinegar. Dress with lemon juice and chopped mint.
Zucchini salad: use vegetable peeler to turn two small zucchini into very thin strips, then marinade in plenty of lemon juice. Toast crumbled walnuts in frypan, then fold through the zucchini.
Carrot salad: use vegetable peeler to turn two medium carrots into very thin strips. Shake orange juice, olive oil, cumin, chopped mint in a jar. Pour dressing over carrots.
Flat bread: store bought.
Tabbouleh: chopped parsley, cracked wheat, truss cocktail tomatoes, Lebanese cucumber, mint, red onion tossed in lemon juice and olive oil.
Beetroot salad: fold chopped baby beetroot, large seedless mandarin and a half (peeled, de-pithed, segmented), olive oil, squeezed juice of remaining mandarin, cumin gently, then crumble feta and chopped mint on top.
Hummus: store bought, dressed with olive oil and paprika.
(not pictured: the falafels I bought but forgot to cook)