Joseph's Lebanese feast – Chicken shish tawook, mujadara and Arabic salad

First, marinate the Chicken Shish Tawook: slice the chicken (1 pack) into chunky squares and place in a large bowl. In a small bowl, whisk together the yogurt (125 g), lemon juice (2), garlic (6 cloves), tomato paste (1 tbsp), smoked paprika (1/2 tsp), cinnamon (1/2 tsp), ginger (1/4 tsp), honey (2 tbsp) and some seasoning. Pour over the chicken and, with clean hands, massage it in well. Cover and chill overnight or for at least 30 minutes.

For the salad dressing: Put garlic (1 clove), red wine vinegar (1 tbsp), olive oil (3 tbsp), lemon juice (1) and honey (1 tbsp) into a lidded glass jar. Season to taste. Shake well and set aside. Shake again before serving.

For the cucumber mint yogurt sauce: Place the yogurt (200 g) and 50ml water in a large bowl and whisk to combine until smooth. Add the cucumbers (4), garlic (1 clove), mint (15 g) and salt, then stir to combine. Season to taste. Drizzle with extra virgin olive oil (to taste) just before serving. Chill if making ahead.

Place the vine-ripened tomato (2), cucumbers (2), red pepper (1), iceberg lettuce (1), mint (25 g) and cumin (1 tsp) in a salad bowl. When ready to serve, pour the dressing over and mix. Cover and chill if assembling ahead of serving.

Thread the marinated chicken onto metal skewers. If using wooden skewers soak them in water for 30 minutes before using. Brush with the olive oil (2 tbsp) and season with extra salt and pepper.

Heat the oven grill to its highest setting. Line your grill pan rack with foil and arrange the skewers on top. Grill on medium heat for 3-4 minutes or until cooked through and lightly charred on the outside. Leave to rest under foil for 3-4 minutes.

For the Mujadara: Heat the sunflower oil (1 L) in a wok or deep medium saucepan until it reaches 180°C, or test the heat by adding a piece of bread – if it sizzles immediately, it’s ready.

Mix together the flour (4 tbsp), salt and pepper and sparkling water (2 tbsp) in a medium bowl. Add the onions (2) and coat well. Drop them into the hot oil in batches for about 3-4 minutes until golden and crisp. Make sure the oil comes back up to temperature between batches. Drain on a baking tray lined with a rack.

Heat sunflower oil (2 tbsp) in a large frying pan set over a medium heat. Add the cumin (2 tsp) and coriander seeds (2 tsp), turmeric (1/4 tsp), cinnamon (3/4 tsp) and ginger (1/2 tsp). Cook, stirring, until the spices become fragrant. Add the rice (250 g) and seasoning, stirring to coat it in the spices. Pour in 400ml water, bring to the boil, then turn down to the lowest heat and cover with a lid. Cook for 12 minutes then remove from the heat. Cover with a clean tea towel and place a lid tightly on top. Leave to rest for 10 minutes, then fluff up with a fork and stir in the lentils (100 g) and half the fried onions.

To serve, arrange the chicken on a serving platter and garnish with the coriander (15 g), mint (15 g) and pomegranate seeds (75 g). Serve with the Mujadara, spooned neatly onto a plate and topped with the remaining onions and a scattering of coriander (15 g), along with the dressed Arabic salad and the cucumber mint yogurt sauce.