food & dining
Chicken Kebab
Dinner W
ho doesn’t love kebabs?
They are tasty, healthy,
easy to eat and can be
repurposed into salads or wraps if
there are leftovers. The flavor and tex-
ture of the meat pleases everyone, and
kids love the novelty of the presenta-
tion — even the pickiest eaters will be
intrigued by dinner on a spear.
The only drawback, especially for
this efficiency-oriented cook, is that
they are somewhat labor intensive with
the cutting and skewering. But for a
small-ish crowd, they are a great sum-
mer dinner.
We made these classic chicken
kebabs recently, and they were a hit.
They were equally popular the next
day for lunch — some folks tossed the
pieces over a salad, others wrapped
them in pita with tahini dressing and
chopped veggies.
Many traditional kebab recipes pres-
ent a problem for kosher and kosher-
style diners because they use yogurt or
buttermilk in the marinade as a tender-
izer. But this recipe uses mayonnaise,
which does the handy trick of deliver-
ing flavor and tenderizing because of
the vinegar and lemon juice it contains.
Along with the kebabs, we served
brown rice and a green salad with
tomatoes and cucumbers. For dessert,
we showcased the bounty of summer
blueberries in a simple crisp.
Chicken Kebab Dinner
Serves 4 with leftovers
This was great with chicken, but the
recipe would also work well with
Jewish Exponent
beef sirloin or lamb shoulder. If using
beef or lamb, you may wish to mod-
erate the cooking time to allow for
medium-rare, which keeps the meat
tender. Overcooked lamb or beef
can be tough.
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2 pounds boneless chicken breasts
and/or thighs
⅔ cup mayonnaise
4 cloves garlic, crushed
2 lemons
1 teaspoon pepper
1 teaspoon salt
Bamboo or metal skewers
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Cut the chicken into bite-sized
pieces. In a large zip-seal bag or sealable
container, mix the remaining ingredi-
ents — squeeze the lemons and add
the rinds into the mixture. Add the
chicken and toss, making sure that
all pieces are coated. Refrigerate it
for 2-12 hours. Bring the chicken to
room temperature.
If using bamboo, soak the skew-
ers in water so that they don’t burn
on the grill. Place several pieces of
chicken on each skewer, leaving a
bit of space between each piece to
ensure even cooking.
On a medium-hot, well-oiled grill,
Photo by Keri White
KERI WHITE | SPECIAL TO THE JE
F TAY-SACHS
REE place the chicken skewers, cover
and allow them to cook for sev-
eral minutes. When the chicken pulls
away from the grill easily without
sticking, it is ready to turn. Turn the
chicken, wait several minutes and
repeat until all sides are cooked. This
should take about 12 minutes total,
depending on the size of the pieces
and the heat of the grill.
Remove the kebabs from the heat,
place them on a plate and cover
them with foil. Let them rest for sev-
eral minutes and serve.
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Blueberry Crisp
Serves 6
This simple crisp can be made with
any seasonal fruit and, if you have
leftovers, it doubles nicely for break-
fast the next day, either solo or
spooned over yogurt.
Following a meat dinner, this can
be made pareve, but if that is not a
consideration, use butter in the crisp
topping for a richer flavor, and top it
with vanilla ice cream or homemade
whipped cream.
5 cups fresh blueberries, rinsed
and picked over
2 tablespoons sugar
Juice of ½ lemon
¼ cup margarine, vegetable
shortening, coconut oil, or non-
dairy butter, softened
⅔ cup brown sugar
¼ cup flour
¾ cup rolled oats
½ teaspoon cinnamon
Heat your oven to 375 degrees F. In
a 2-quart baking dish, place the blue-
berries, and add the sugar and lemon;
mix well. In a medium-sized bowl, mix
the remaining ingredients, making sure
the butter is blended with all the dry
ingredients. Crumble the oat mixture
over the blueberries and press gently.
Bake for 35 minutes until the top is
browning and the blueberry mixture
is bubbly. JE
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