Notes from behind the counter — how we'd cook what we sell, written by the people who cut it.
Kafta falls apart on the grill for one reason: it's handled too much. Mix the ground lamb-and-beef blend with grated onion, chopped parsley, and our seven-spice just until combined — overworking the meat is what causes it to crumble.
Shape it around a flat skewer with wet hands, pressing firmly so there are no air pockets, then chill for at least 20 minutes before grilling. Cook over direct medium-high heat, turning once, until the internal temperature hits 71°C (160°F).
Kafta on the grill
Reverse-seared ribeyeFor a thick-cut ribeye, skip the hot-pan-the-whole-time approach. Season generously and place in a 120°C (250°F) oven until it is nearly at your desired temperature, then finish with a hot sear. Check the centre with a food thermometer; whole beef cuts should reach at least 63°C (145°F).
Sear both sides in a hot cast-iron pan, then check the final internal temperature before serving. Cooking time varies with thickness; colour alone is not a reliable guide.
Cut small slits across the leg and push in slivers of garlic along with a rub of olive oil, rosemary, oregano, salt, and pepper. Keep the prepared lamb refrigerated until you are ready to roast.
Roast at 160°C (325°F). Use a food thermometer in the thickest part, away from the bone, and cook whole lamb to at least 63°C (145°F). Timing depends on size and shape.
Lamb inspiration
Chicken inspirationBoneless chicken thigh marinates best in yogurt — it tenderizes the meat while the spice blend clings to every surface. Toss thighs in yogurt, olive oil, lemon juice, garlic, and a generous spoon of our house shawarma blend, then marinate in the refrigerator for at least 4 hours.
Stack the thighs on a vertical skewer if you have one, or simply sear in a hot pan in batches so each piece browns rather than steams. Cook chicken pieces to 74°C (165°F), checked with a food thermometer. Finish with lemon and toum.
A proper tabbouleh is a parsley salad with a little bulgur in it — not the other way around. Use two bunches of finely chopped parsley to every quarter cup of fine bulgur, soaked briefly in the lemon juice before mixing.
Add diced tomato, a small amount of finely chopped mint and green onion, then dress generously with olive oil and lemon just before serving so the parsley stays bright rather than wilting.
Fresh tabbouleh
Meat preparation inspirationWrap tightly in butcher paper first, then a layer of plastic wrap or a vacuum-sealed bag — the double layer prevents freezer burn far better than plastic alone. Most cuts hold well for 3–6 months this way.
Thaw in the refrigerator, never on the counter — a large roast can take 24–48 hours to thaw safely. If you're in a hurry, a cold-water bath in a sealed bag, changed every 30 minutes, is another option; cook immediately after thawing.
Use a food thermometer to check doneness. See Health Canada’s cooking temperature guide for the full chart.