Ingredients
Scale
- 8 Flatbreads
- 32 oz Shrimp (4 per sandwich)
- 8 oz Zhoug
- 16 oz Labneh
- 2 Persian Cucumbers (julienned)
- 2 tbsp Salted Capers (rinsed, dried, and fried)
- 2 cups Cabbage (julienned)
- 2 Scallions (diced)
- 1/4 cup Parsley (chopped)
- 1/4 cup Cilantro (chopped)
- 1 Lemon (juice and zest from)
- 2 tsp Corriander
- 2 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Sumac
Pickled Onions
- 1 red onion
- 1 cup White Vinegar
- 1/4 cup water
- 1/2 sugar
- 1 tbsp salt
- 2 tsp mustard seed
- 1 tsp coriander seed
- 1 tsp peppercorns
- 1 Clove
- 1 bay leaf
Instructions
- Cut Red Onion into thin half moons.
- Put sugar, salt, vinegar and water in sauce pan and stir while bringing to boil.
- Place Mustard Seed, coriander seed, pepper, clove and bay leaf in mason jar. Stackonions on top of spices.
- Let pickling liquid come to a boil and once the solids have dissolved – pour over onions
- into Mason jar. Fill until onions are covered. Put lid on and let cool on kitchen counter.Can be made hours before but better after two days.
- On the day –
- If frozen shrimp – thaw. Toss shrimp in olive oil, lemon zest, coriander, garlic powder,smoked paprika, and sumac. Skewer (should be able to fit 6-8) and grill. No need to addsalt.
- Prep veggies.
- Toss parsley, cilantro, scallions, and cabbage in lemon juice and some olive oil (justenough to coat). Season with salt and pepper
- Toast flatbreads – oven, pan, toaster – doesn’t matter.
- Place a healthy smear of Labneh on flatbread. Plop on a couple fried capers. Then 4grilled shrimp. A sizable dollop of Zhoug. Notch in the cucumber and cabbage slaw.Toss a couple Pickled Onions on top. Mini glug of olive oil. Sprinkle some finishing salt on top. Devour.
- Category: Appetizer or Main
- Cuisine: Middle Eastern