Recipes for Shabbat
Shish kebabs are a perfect choice for a fast and fun summer meal. There are many cultures (alas, not ours) that claim that they invented the shish kabob but from all the research I can find it seems to have been created in Persia or Turkey or somewhere else in that region.
The actual words shish kebab are Turkish and the words literally meaning "skewer" and "roast meat," Kebabs were a natural "what do I eat tonight" solution for nomadic tribes or Asia and the Middle East. When night would fall the tribesmen would climb down from their horses, light large fires and skewer meat onto the ends of their swords to cook. Usually the meats were marinated, not just to preserver but to tenderize and add flavor, Traditional shish kebabs are made with lamb marinated in a spicy marinade or basting sauce and intermixed with various vegetables. However, different cultures (Thailand has satay, Japan has yakitori and in France they're called brochettes) have created their own versions of shish kabob over the years to include any and all combination of meats, fish, fruits, and/or vegetables.
For the cook who wants to experiment the sky is the limit when it comes to combinations. You can even make dessert kebobs if you feel so inclined.
Kebabs can be prepared in advance; making it perfect
solution for summer Shabbatot because you can
throw them on the grill just before Shabbat starts (this keeps your
kitchen cool on even the hottest days. Let your imagination
run wild with different combinations and marinades
Cut turkey tenderloins into 1 1/2-inch cubes and
place them in a large glass bowl. In
another bowl combine the chili sauce, lemon juice, sugar and bay leaves
and pour the mixture over the turkey cubes. Toss to coat and then
refrigerate the turkey for at least 4
hours or overnight, stirring occasionally.
Thread the turkey and vegetables alternately on skewers. Brush the kabob
lightly with the oil. Broil or grill 6" from heat or coals for 10
minutes. Turn and brush occasionally with marinade. Serves 4.
Combine the brown sugar, maple syrup, cinnamon in a
small bowl; stir well and set aside. Thread 2
kiwi quarters, 2 banana slices, 2 watermelon
cubes, and 2 pineapple chunks alternately onto each of 4 (8 inch) skewers.
Brush kabobs with syrup mixture, reserving any remaining mixture.
Coat grill with vegetable cooking spray; place
on grill over medium-hot coals. Place kabobs on
rack, and cook 3 minutes on each side. Remove from grill;
drizzle remaining syrup mixture over kabobs. Serves 4. This recipe
can be doubled or tripled.
In a bowl combine the oil, lemon juice, vinegar,
rosemary, salt and pepper. Whisk until
combined. Pour half of marinade into another bowl. Add the mushrooms to
first bowl; add chicken to second bowl. Toss to coat; let
stand 30 minutes. Meanwhile, prepare barbecue (medium-high heat).
Wrap 1 breakfast beef piece around each chicken
piece. Alternate 4 mushrooms and 3 chicken
pieces on each skewer, piercing the breakfast beef to
secure. Discard the chicken marinade. Reserve mushroom marinade.
Grill kebabs until chicken is cooked through,
turning skewers and basting with reserved
mushroom marinade, about 25 minutes. Grill pita breads in foil at
edge of barbecue until warm. Unwrap pita breads. Place 1 kebab in
center of each bread. Fold bread sides up around
each kebab and pull out skewer. Serves 6
In a shallow bowl combine the lime juice, vegetable
oil, and honey. Add the chicken chunks and
toss gently. Cover, refrigerate and marinate for 6 to 8 hours or
overnight, stirring occasionally. Remove the chicken from
marinade, reserving marinade. On the bamboo skewers alternate
pieces of chicken, onion, pepper, papaya, and
pineapple on the skewers. Coat grill rack with
vegetable spray and place rack on grill over medium-hot coals.
Place kabobs on rack, and cook 15-20 minutes or till done, turning
and basting frequently with reserved marinade. Servers 6.
Slice potatoes crosswise into 1/2-inch round slices.
Cook potato slices in a large pot of
boiling water until crisp-tender, about 6 minutes. Drain; cool. On
each of 12 skewers, thread ingredients in the following order: a
pepper to secure food, potato, pineapple, pepper, onion, salmon and
another onion. Repeat, beginning with
potato, until each skewer holds about eight inches
of ingredients. End each skewer with pepper to secure. Continue
with remaining skewers. Place skewers in a 13 x
9" pan and drizzle Italian dressing over them.
Cover with plastic wrap and let marinate in the
refrigerator for at least 1 hour, or until time to grill. Prepare grill.
When grill is ready, lightly oil the grill tray
to prevent kebabs from sticking. Grill kebabs, turning
and basting often with barbecue sauce, about 6 - 7 minutes or until brown.
Serve kebabs with lime wedge garnish. Serves 6
In a bowl combine the soy sauce, honey, vinegar,
ginger, garlic powder, oil, and green
onion. Add steak and marinate several hours or overnight. Drain
the meat. Skewer beef, kosher sausage, pineapple, and vegetables in
what ever order you like. Prepare grill. When
grill is ready, lightly oil the grill tray to
prevent kebabs from sticking. Grill kebabs, turning and basting
often. Grill over hot coals (or broil in the oven) for 18 to 20 minutes.
© Eileen Goltz 2002