• Prepare all the ingredients, including cooking the vermicelli noodles and shrimp, and cutting the vegetables and herbs into thin strips.
• Fill a large shallow dish or pan with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds or until it softens.
• Place the softened rice paper on a clean, damp kitchen towel or a plate.
• On the bottom third of the rice paper, place a couple of shrimp, a small amount of vermicelli noodles, lettuce, bean sprouts, cucumber, carrots, and a few leaves of each herb.
• Fold the sides of the rice paper over the filling, then tightly roll up the rice paper to form a summer roll.
• Repeat the process with the remaining ingredients.
• For the dipping sauce, whisk together the hoisin sauce, peanut butter, water, lime juice, minced garlic, and chopped chili (if using) in a small bowl until well combined.
• Serve the summer rolls with the dipping sauce on the side.

Cooking

• In a bowl, combine the olive oil, minced garlic, oregano, rosemary, sweet paprika, lemon juice, honey, salt, and pepper.
• Add the cubed meat to the bowl and marinate for at least 30 minutes, or preferably for 2 hours in the refrigerator.
• Prepare the grill with red-hot charcoal coals or preheat your grill or grill pan over medium-high heat or
• Thread the marinated meat onto skewers.
• Grill the skewers for about 10-15 minutes, turning occasionally, until the meat is cooked through and slightly charred.
• Warm the pita bread on the grill for a minute on each side.

Serving

• Serve the souvlaki by placing the grilled meat onto the warm pita bread.
• Add sliced tomatoes and onions dressed with white wine vinegar and olive oil and the tzatziki
• Wrap the pita around the souvlaki and enjoy.

• In a pan, dry roast the cumin seeds, coriander seeds, and fenugreek leaves until they become fragrant. Let them cool.
• Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.

Chicken

• Wash the chicken pieces thoroughly and make 2-3 deep cuts in each piece to allow the marinade to penetrate.
• In a large mixing bowl, combine the yogurt, lemon juice, Tandoori masala, ginger-garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala, vegetable oil, and salt. Mix well to form a smooth marinade.
• Add the chicken pieces to the marinade, ensuring that each piece is evenly coated. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 2-3 hours, or preferably overnight, to allow the flavors to develop.
• Preheat your oven to 475°F (245°C) or prepare a red-hot charcoal barbecue grill. If you have a tandoor oven, you can use that for a more authentic experience.
• Arrange the marinated chicken pieces on a baking tray lined with aluminum foil or place them on a wire rack set over a baking tray to allow the excess marinade to drip off.
• Bake/grill the chicken for 25-30 minutes, or until the chicken is cooked through and slightly charred, flipping the pieces halfway through and basting with any leftover marinade.
• Once cooked, remove the chicken from the oven and let it rest for a few minutes.
• Garnish with chopped coriander and serve hot with lemon wedges, sliced onions, and mint chutney.

Tandoori masala

Prepare the beef

• Wrap each rib-eye steak individually with cling wrap. Place the wrapped meat onto a metal baking tray.
• Put the tray into the freezer and let the meat partially freeze for about 2 to 2.5 hours. (The time can vary depending on your freezer setting, the thickness and size of the meat). The meat is ready if your knife goes through smoothly and you’re not having difficulties in thinly slicing it. If you do, you should put the meat back into the freezer and freeze it a bit longer.
• Remove the meat from the freezer and remove the cling wrap. Slice the meat thinly across the grain. Ideal thickness is 2mm to 3mm (1/8 inch). Now, the meat is ready to be marinated with bulgogi marinade.

Prepare the marinade

• In a mixer, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, sesame seeds, Korean pepper sauce, pears, chopped green onions, rice wine, and honey. Stir until the sugar has dissolved.
• Add the thinly sliced beef to the marinade and toss to coat. Let it marinate for at least 30 minutes or up to 4 hours in the refrigerator.

Cook the bulgogi

• Heat a large pan or skillet over medium-high heat and add the vegetable oil.
• Once the oil is hot, add the marinated beef and cook for 3-4 minutes, or until the beef is fully cooked and caramelized. You can also add sliced mushrooms and onions if desired and cook until they are tender.
• Season with black pepper to taste.

Serve the bulgogi

• Garnish with sliced red chilli.
• Serve hot over steamed rice or with lettuce leaves for wrapping the bulgogi into mouth-sized portions.