Ben Franklins aka Tabouleh and Reshmi Kabab Pitas

Remember Ben Franklins? They’re back! In bowl form!

Say hello to the newest member of the Fleet-Pita franchise family!

Ben Franklins aka Tabouleh and Reshmi Kabab Pitas

Prep Time40 minutes
Cook Time10 minutes
Course: Dinner, Lunch
Cuisine: Indian, Lebanese
Servings: 5 Pitas
Calories: 321kcal


The Kabab

  • 1 lb chicken breast cut into 2" cubes
  • 1/4 cup almonds soaked, skins removed (optional)
  • 1 large onion chopped
  • 2 tbsp toum see recipe below
  • 1/2 tbsp ginger paste
  • salt
  • 2 tbsp lemon juice
  • 1/4 cup yogurt plain, I used Greek
  • 1/2 cup cilantro chopped
  • 1 tbsp vegetable oil

The Toum (garlic sauce)

  • 1 cup garlic peeled and trimmed
  • 2 tsp salt the coarser the better
  • 1/4 cup lemon juice
  • 1.5 cups vegetable oil or any neutral oil

The Tabouleh

  • 1/2 cup bulgur
  • 1 cup cucumber diced small
  • 1 cup tomato diced small
  • 1 tsp salt
  • 3 bunch parsley curly
  • 1/2 cup mint chopped
  • 1/3 cup green onion sliced thin
  • 1/3 cup olive oil
  • 3-4 tbsp lemon juice
  • 1 tsp chopped garlic


  • hot sauce
  • pickled turnip
  • cilantro


The Kabab

  • in a food processor combine everything except the chicken and yogurt and process until a paste
  • In a medium mixing bowl combine the paste and the yogurt, press in the chicken to submerge, cover and allow to marinade at least 1 hour, up to 24
  • Place the chicken pieces on skewers and grill at medium-high 1-2 minutes per side

The Toum

  • Combine the salt and garlic in a food processor and process til it starts to get smooth. While the processor runs, add the oil and lemon juice slowly, alternating 1 tbsp lemon juice then 1/2 cup oil. Repeat until out of both and the sauce is smooth.

The Tabouleh

  • Cook the bulgur to package instructions, set aside to cool
  • Add the tomato, cucumber and salt together in a bowl, toss to coat and set aside for 10 minutes, then drain
  • whisk together the lemon juice, oil, garlic, salt in a medium mixing bowl or measuring cup
  • Pulse the parsley in a food processor to finely chop. Do it 1 bunch at a time.
  • Combine everything in a large salad bowl, toss to combine and let rest 15 mins before serving


Calories: 321kcal | Carbohydrates: 23g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 939mg | Potassium: 864mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3553IU | Vitamin C: 63mg | Calcium: 120mg | Iron: 4mg