Now that we are in summer, time for some summer time recipes

SHISHLIK (ISRAELI SKEWERS)

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READY IN: 25mins

SERVES: 6

YIELD: 20 skewers

UNITS: US

INGREDIENTS

Nutrition

· 1 ¹⁄₂cups olive oil

· 2 tablespoons lemon juice

· 2 garlic cloves, minced

· 1 onion finely chopped

· ¹⁄₄cup parsely, chopped

· 2 tablespoons salt

· ¹⁄₂teaspoon pepper

· ¹⁄₂teaspoon dried thyme

· 2 lbs beef steaks, cubed

· skewer, metal but wooden would do but needs to be presoaked, as needed

DIRECTIONS

· For the marinade: Combine all ingredients except the meat in a bowl and mix well.

· Add the meat to the marinade; mix and coat well.

· Marinate for 2 hours in the refrigerator; drain liquid and skewer the meat.

· Broil skewers in a preheated broiler for about 7 minutes on each side or until cooked.

Beef Shawarma

Serves:5

Prep time:20 mins

Cook time:15 mins

Total time:35 mins

Learn how to make an authentic and delicious Beef Shawarma Recipe right in your own home.

Ingredients

Meat

· 2 lbs of fatty beef cuts (roast cut/steak cuts/butter steak...)

Marinade Ingredients

· 5 cloves of garlic

· ½ cup of freshly squeezed lemon juice

· ¼ cup of apple cider vinegar

· ¼ cup of olive oil

· 1 teaspoon cloves

· 1 teaspoon salt

· ½ teaspoon cumin

· ½ teaspoon caraway

· ½ teaspoon cardamon

· ½ teaspoon of oregano or thyme

· ½ teaspoon cinnamon

· ½ teaspoon nutmeg

· ½ teaspoon crushed peppercorn

· ¼ teaspoon of cayenne pepper

· ¼ teaspoon ground ginger

Tahini Sauce Ingredients

· 2 teaspoons of Tahini paste

· 1 cup of freshly squeezed Lemon Juice

· 3 gloves of garlic, crushed

· a dash of Salt

Sandwich Ingredients

· ½ cup of finely cut Italian parsley

· Grilled tomatoes

· French fries

· Pita bread

Instructions

Shawarma Marinade

1. Mix the spices along with the lemon juice and apple cider vinegar in a blender for a couple of minutes. Don't mix in the olive oil yet.

2. Cut the beef into chunks of 4 inches long by no more than ⅔ inch in thickness.

3. In a bowl, rub the meat with the marinade, sprinkle a bit of olive oil then rub again, cover and let marinate overnight in the fridge.

Grilling Shawarma Method 1: Panini Grill

1. Lay the marinated shawarma chunks on a panini or George Foreman grill and cook for 10-15 minutes on medium-high heat.

2. Once cooked, shred the meat on a cutting board and serve hot.

Grilling Shawarma Method 2: Oven Roasting

1. Lay the shawarma chunks in a Pyrex tray with a bit of marinade, cover the trap tightly with aluminum foil, then gently bake at 270-300F for 2 hours.

2. Once cooked, shred the meat on a cutting board and serve hot. This roasting method will make the meat very tender and juicy and will almost fall apart.

Preparing the Tahini Sauce

1. In a small bowl, whisk the the Tahini paste, crushed garlic, lemon juice and salt until you turn the paste into a sauce.

Serving the Shawarma

1. Place about 4-6 ounces (to taste) of shredded shawarma in a pita bread along the diameter, sprinkle some Tahini sauce, add freshly grilled tomatoes, french fries, a garnish of Italian parsley.

2. Roll and enjoy.

Beef Shawarma

Serves:5

Prep time:20 mins

Cook time:15 mins

Total time:35 mins

Learn how to make an authentic and delicious Beef Shawarma Recipe right in your own home.

Ingredients

Meat

· 2 lbs of fatty beef cuts (roast cut/steak cuts/butter steak...)

Marinade Ingredients

· 5 cloves of garlic

· ½ cup of freshly squeezed lemon juice

· ¼ cup of apple cider vinegar

· ¼ cup of olive oil

· 1 teaspoon cloves

· 1 teaspoon salt

· ½ teaspoon cumin

· ½ teaspoon caraway

· ½ teaspoon cardamon

· ½ teaspoon of oregano or thyme

· ½ teaspoon cinnamon

· ½ teaspoon nutmeg

· ½ teaspoon crushed peppercorn

· ¼ teaspoon of cayenne pepper

· ¼ teaspoon ground ginger

Tahini Sauce Ingredients

· 2 teaspoons of Tahini paste

· 1 cup of freshly squeezed Lemon Juice

· 3 gloves of garlic, crushed

· a dash of Salt

Sandwich Ingredients

· ½ cup of finely cut Italian parsley

· Grilled tomatoes

· French fries

· Pita bread

Instructions

Shawarma Marinade

4. Mix the spices along with the lemon juice and apple cider vinegar in a blender for a couple of minutes. Don't mix in the olive oil yet.

5. Cut the beef into chunks of 4 inches long by no more than ⅔ inch in thickness.

6. In a bowl, rub the meat with the marinade, sprinkle a bit of olive oil then rub again, cover and let marinate overnight in the fridge.

Grilling Shawarma Method 1: Panini Grill

3. Lay the marinated shawarma chunks on a panini or George Foreman grill and cook for 10-15 minutes on medium-high heat.

4. Once cooked, shred the meat on a cutting board and serve hot.

Grilling Shawarma Method 2: Oven Roasting

3. Lay the shawarma chunks in a Pyrex tray with a bit of marinade, cover the trap tightly with aluminum foil, then gently bake at 270-300F for 2 hours.

4. Once cooked, shred the meat on a cutting board and serve hot. This roasting method will make the meat very tender and juicy and will almost fall apart.

Preparing the Tahini Sauce

2. In a small bowl, whisk the the Tahini paste, crushed garlic, lemon juice and salt until you turn the paste into a sauce.

Serving the Shawarma

3. Place about 4-6 ounces (to taste) of shredded shawarma in a pita bread along the diameter, sprinkle some Tahini sauce, add freshly grilled tomatoes, french fries, a garnish of Italian parsley.

4. Roll and enjoy.

Chicken Paprikash Recipe

Prep time: 10 minutes
Cook time: 35 minutes
Yield: Serves 4-6.

We like cooking chicken skin-on and bone-in, but this recipe will easily work with boneless, skinless chicken pieces as well, if that's what you prefer. Paprika can go flat and tasteless if it is too old. So check your paprika first, before starting this dish.

Ingredients

2 to 2 1/2 pounds of chicken pieces, preferably thighs and legs
Salt
1 Tbsp Garlic
2-3 Tbsp (30-45ml) unsalted butter
2 pounds (1kg) yellow onions, (about 2-3 large onions)
Black pepper to taste
2-4 cloves of garlic
2 Tbsp (30ml) sweet paprika, preferably Hungarian
1 teaspoon (5ml) (or to taste), hot paprika or cayenne
1 cup (100g) chicken broth
1/2 cup (50g) sour cream

Method

1 Salt the chicken pieces well and let them sit at room temperature while you cut the onions. Slice the onions lengthwise (top to root).

2 Heat a large sauté pan over medium-high heat and melt the butter. When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan. Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side. (Take care when turning so as not to tear the skin if any is sticking to the pan.) Remove the chicken from the pan to a bowl, set aside.

3 Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.

4 Add the paprika. garlic and some black pepper to the onions and stir to combine. Add the chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions. Cover and cook on a low simmer for 20-25 minutes (depending on the size of your chicken pieces). When the chicken is cooked through (at least 165° if you use a thermometer, or if the juices run clear, not pink when the thickest part of the thigh is pierced with a knife) remove the pan from the heat. (If you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.)

5 When the chicken is done to your taste, remove the chicken from the pan. Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce.

Serve with dumplings, rice, egg noodles or potatoes. (If cooking gluten-free, serve with rice, potatoes or gluten-free noodles or dumplings.)

Chicken Shawarma

Ingredients

10 cloves garlic, chopped

2 lemons, juiced

1/2 cup olive oil

2 teaspoons curry powder

1 teaspoon salt

2 teaspoon ground pepper

5 drops yellow food coloring, optional

2 pounds boneless skinless chicken breasts

4 pieces pita bread

1 tomato, chopped

Shawarma Sauce, recipe follows

Shawarma Sauce:

3 cloves garlic

1 cup store-bought tahini

3 cups water

1/2 cup lemon juice

Salt

Directions

To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.

Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.

Shawarma Sauce:

Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.

Grilled Greek Chicken Kabobs

Prep Time 20min. Total Time 40min. Servings 8 servings

Enjoy classic Greek flavors in your kabobs when you let chicken soak up a Mediterranean marinade before grilling.

What You Need

· 1/2 cup KRAFT Greek Vinaigrette Dressing

· 2 Tbsp. KRAFT Real Mayo Mayonnaise

· 1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces

· 1 red onion, cut into thin wedges

· 1 lemon, halved

Make It

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· Mix dressing and mayo in medium bowl. Add chicken; stir to evenly coat. Refrigerate 20 min. to marinate.

· Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken and onions alternately onto 8 skewers.

· Grill 8 to 10 min. or until chicken is done, turning occasionally. Meanwhile, place lemon, cut sides down, on grill grate next to kabobs; grill until heated through.

· Place kabobs on plate. Squeeze lemon halves over kabobs.

Substitute

Substitute 1/2 cup KRAFT Zesty Italian Dressing, mixed with 2 tsp. dried oregano leaves and 2 Tbsp. fresh lemon juice, for the Greek vinaigrette dressing.

Substitute

Substitute plain nonfat Greek-style yogurt for the mayo.

Make Ahead

The chicken can be marinated up to 2 hours before threading onto skewers and grilling as directed.

ISRAELI SCHUG KEBOB

SHIFRA KLEIN

JUN 3, 2018

Chili rubs and steak are the latest trend. Here we utilize the Yemenite chili sauce, schug, as the main ingredient. Feel free to swap schug for any chili-based sauce.

· 17MINDURATION

· 12MINCOOK TIME

· 5MINPREP TIME

· 8SERVINGS

INGREDIENTS

· 2 pounds club steak or rib steak cut into two-inch chunks

· ¼ cup schug

· 2 tablespoons extra virgin olive oil

· 1 teaspoon salt

· 1 tablespoon sugar or sugar substitute

PREPARATION

1. Place steak, schug, oil, salt and sugar in a resealable bag or covered container and marinate for 1 to 24 hours.

2. Skewer meat on kebob sticks.

3. Cook on hot grill for 6 minutes per side.

ALTERNATIVE TO GRILLING: Cook under broiler for 7 minutes per side.

schug

Recipe for fiery, herby green Yemenite sauce with cilantro, parsley, jalapeños, garlic, spices and salt. Adds a spicy kick to all kinds of foods. This recipe makes roughly 2 cups of schug.

Prep Time5minutes mins

Cook Time15minutes mins

Total Time20minutes mins

Course: Side Dish

Cuisine: Middle Eastern

Keyword: schug

Kosher Key: Parve

Servings: 32 servings

Calories: 151kcal

INGREDIENTS

· 10 whole jalapeño peppers

· 2 cups chopped cilantro, or one bunch

· 2 cups chopped parsley, or one bunch

· 8 cloves garlic

· 1 teaspoon salt, or more to taste

· 6 cardamom pods, or heaping 1/4 tsp cardamom powder

· 1/2 teaspoon caraway seeds, optional

· 1/4 teaspoon cumin

· Pinch black pepper

· 2 tablespoons extra virgin olive oil, or more as needed

INSTRUCTIONS

1. Carefully stem and seed the jalapeño peppers. Wear gloves for this if possible; the peppers will leave a layer of capsaicin on your skin for 24-48 hours that can really make you miserable (your skin will feel burny and if you touch your eyes, they will burn badly). Best to wear gloves and avoid this misery!

Discard the seeds and white pith, unless you REALLY love spicy flavors... then, reserve a few. I doubt you'll need them though.

2. Remove the seeds from the cardamon pods and discard the green pods. If you don't have pods, substitute a heaping 1/4 tsp cardamom powder.

3. Add the parsley to your food processor and roughly chop, then add the cilantro and roughly chop. Make sure it's rough, you don't want an herb puree here... bits, pieces and stems are fine at this point.

4. Place the jalapeños, garlic, salt, cardamom seeds (or powder), caraway seeds, cumin, pepper and olive oil into the food processor.

5. Pulse the mixture, scraping the sides periodically, until the whole thing begins to resemble a pesto-like consistency-- not super smooth, a little texture is good.

Taste the mixture. Careful, it's hot! Add more salt to taste if needed (salt really makes the spicy flavors pop). If you want it hotter, you can blend in some additional jalapeño seeds. But seriously, it's plenty hot without the seeds. Add more olive oil for taste and texture, if desired.

6. Keep it in a sealed jar or tupperware in the refrigerator for 4-5 days. Check by smelling to ensure freshness. I don't recommend keeping longer than a week. Schug does freeze and defrost well; I often make a big batch and freeze in smaller 1/2 cup portions, which we thaw as needed.

NOTES

You will also need: Kitchen gloves, food processor

Passover Substitutions: For Ashkenazi Passover, you may omit the cardamom and caraway, then substitute the following non-kitniyot spices: pinch of cinnamon, pinch of nutmeg, 1/2 tsp anise seeds. The cumin is not considered kitniyot and should be added in the same amount - 1/4 tsp.

Serving size is for 1 tablespoon of schug (it's very strong and spicy-- a little goes a long way!)

NUTRITION

Shakshuka

Main ingredients

3 tablespoons oil

2 large onions, diced

1 tablespoon sugar

2 small carrots, peeled and grated

7 garlic cloves, minced

salt to taste

white pepper to taste

4 large tomatoes, chopped

1 (14 ounce) can Tomato Sauce

1/4 cup water

4 eggs

1/2 cup yellow cheese, grated

1/2 cup feta (Bulgarian) cheese, cubed

Prepare the Shakshuka
Heat oil in a sauté pan over medium-high heat. Add onions and fry until beginning to brown. Add sugar and carrots and stir to combine. Add garlic, salt and white pepper and continue to fry until the mixture is deeply golden.

Add tomatoes. Lower heat, cover, and let steam for 10 minutes. Lift the lid and add tomato sauce and water. Stir and continue to cook until sauce thickens.

Taste and adjust seasoning at this point. (If serving in individual dishes as shown, transfer mixture to oven safe dishes and continue as directed, baking the final eight minutes in the oven instead of over the stove).

Crack eggs, one at a time, into a small dish. Add each egg over the shakshuka, evenly spacing them on top. Once egg sets slightly, top with cheeses. Cover and cook additional eight minutes.

Serve with fresh bread.

Tandoori Chicken

Ingredients :
1 pound boneless chicken
2 sliced onions
3 limes
5 whole green chillis
3 tbsp onion paste
½ tsp ginger paste
½ tsp garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tbsp curds
salt to taste
¼ tbsp cinnamon powder
¼ tsp cloves powder
2 tbsp oil

Method :
Clean the chicken pieces.
Mix Onion paste, Ginger, Garlic, Turmeric, Red chili powder, coriander, cumin, curds, salt, Cinnamon and Clove powder in a small bowl.
Add 1 tbsp oil to it and mix it well.
In a big bowl put all the chicken pieces.
Add all the spices from the small bowl onto the chicken.
Mix well so that the chicken pieces are covered with the spices.
Keep it aside for 6 to 8 hours.
Preheat the oven at 450 F.
Now spread some oil in a big flat baking tray.
Keep all the chicken pieces one by one (in a single layer).
Once the oven is ready, place the tray inside the oven for 45 minutes.
If you want more color, change the oven to broil, turn all the pieces and put it inside the oven for 5 minutes.
Now keep all the chicken pieces in a tray or plate.
Spread sliced onions on top of it. Cut the limes into half. Keep those on top of onions. Decorate the dish with green chilies.

Guamian Marinade

1/4 cup (60ml) Soy Sauce

1/4 cup (60ml) Apple Cider Vinegar

1/4 cup (60ml) Teriyaki Sauce

1/4 cup (60ml) Water

2 cloves garlic, minced or pressed

2 tablespoons (30ml) Honey

1 tablespoons (15ml) grated fresh ginger

1 large onion.

2 pounds (1kg) of beef lean boneless beef (sirloin, top round or chuck)

Slice onion into long thin strips from top to bottom. Slab the meat into about 1 inch thick steaks. Mix all the ingredients together and pour over the beef and marinate for 24-72 hours. Grill the steaks until they are slightly blacken.

Korean BBQ

1 tablespoon (15 ml) crushed toasted sesame seeds

1 ¹/₂pounds (.75 kg) lean boneless beef (sirloin, top round or chuck) or chicken

6 tablespoons (90 ml) soy sauce

2 tablespoons (30 ml) each sugar and sesame oil

1 green onion (including top), thinly sliced

2 cloves garlic, minced or pressed

1 teaspoon (5ml) grated fresh ginger

Dash of pepper

If you do not have toasted sesame seeds, just use regular and toast them in a fry pan. Crush the sesame seeds in a mortar.

Slice the beef or chicken to about 1cm thick or around 1/2" strips. Place in a plastic bag or marinating pan.

Mix all ingredients in a bowl . Pour over the meat. Place in refrigerator for 24 to 72 hours. Cook on a grill about 3 minutes per side.

Please enjoy these few recipes I have tried them all

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