Israeli Kabobs Recipes
MOM'S BEEF SHISH KABOBS
My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.
Provided by Mike Hearne
Categories World Cuisine Recipes Asian
Time 16h45m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
- Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
- Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
- Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g
ISRAELI SPICE CHICKEN
A good friend of mine went to Israel and brought me back a delicious rub for meats. This is my attempt at replicating it. It works on anything and everything! Make extra and store in a cool, dry place for up to six months.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Israeli Spice Rub:
- For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in a cool dry place for up to 6 months.
- Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes.
- Grill chicken 6 or 7 minutes on each side or until juices run clear.
- Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice, and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season salad with kosher salt and toss to combine well. Let stand 10 minutes and serve.
SHISHLIK (ISRAELI SKEWERS)
Popular in Israel and you can use any meat, beef, or lamb. Usually prepared without any veggies on the skewers and best served with salads and pita. Preparation time assumes that the meat has been cubed. Yield depends on how small the meat is cubed
Provided by Pneuma
Categories Veal
Time 25m
Yield 20 skewers, 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 832.3, Fat 78.5, SaturatedFat 17.2, Cholesterol 101.3, Sodium 2408.9, Carbohydrate 2.9, Fiber 0.4, Sugar 0.9, Protein 29.1
ISRAELI KABOBS
These have a very middle-eastern flavor. They taste just like something you could order at most Israeli/Mizrachi restaurants. When I was living in a mircaz klita (an absorption center for new immigrants) in Jerusalem, a Jewish-Iraqi family taught me how to make these for Shabbat. The lady shaped them into little footballs, but I just make small patties. These would be great on a grill as well! Enjoy.
Provided by Queen Butter-Bean
Categories Lamb/Sheep
Time 35m
Yield 30-40 kabobs, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine ingedients in a large bowl and mix well.
- Form into oblong patties (or mini-hamburger shapes).
- Place patties onto sprayed broiler pan and place in oven.
- Broil for about 10 minutes on each side.
- Serve with hummus, pita and Israeli salad!
- B'tayavon!
Nutrition Facts : Calories 363.6, Fat 24.5, SaturatedFat 9.4, Cholesterol 173.3, Sodium 515.3, Carbohydrate 3.2, Fiber 0.6, Sugar 1.1, Protein 30.7
More about "israeli kabobs recipes"
10 BEST ISRAELI FOOD RECIPES | YOUR ISRAELI FOOD GUIDE
From luxurycolumnist.com
4.8/5 (5)
Category Dine
Cuisine Israeli
Total Time 35 mins
YOGURT-MARINATED CHICKEN KEBABS & ISRAELI COUSCOUS RECIPE ...
From sunset.com
Servings 4
Total Time 45 mins
Estimated Reading Time 2 mins
Calories 569 per serving
- Combine 1 cup yogurt, garam masala, curry powder, garlic, 1 tsp. salt, and pepper in a large resealable plastic bag. Add chicken, seal bag, and shake to coat. Let marinate 20 minutes at room temperature.
- In a small bowl, stir together remaining 1/2 cup yogurt, the feta, onion, lemon zest, and 1 tbsp. mint; set aside.
- Bring 2 qts. water to a boil and add 1 tbsp. salt. Add couscous and cook until tender, 12 to 15 minutes. Drain, return to pot, and add olive oil. Cover to keep warm.
- Thread chicken and bell pepper onto metal skewers and discard marinade. Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill kebabs, turning once, until chicken is browned and cooked through, about 10 minutes. Pile couscous on a platter, sprinkle with remaining 1 tbsp. mint, and arrange kebabs around it. Serve with yogurt-feta sauce.
HOW TO MAKE THE BEST SHISH KEBAB - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.5/5 (63)
Category Main Course
Cuisine Mediterranean
Calories 274 per serving
- Prepare up to 20 skewers. If using bamboo or wooden skewers, be sure to soak them in water for at least one hour before use.
- Prepare the marinade and add the seasoned meat cubes. In a large and deep dish, combine the marinade ingredients of red onions, lemon juice, olive oil and red wine. Add the seasoned meat to the marinade, and work the meat into the marinade well with your hands. Cover and refrigerate for at least 30 minutes (preferably 2 to 4 hours or overnight depending on the kind of meat you are using).
MIDDLE EASTERN-STYLE GRILLED CHICKEN KABOBS - ONCE UPON …
From onceuponachef.com
Cuisine Middle Eastern
Total Time 50 mins
Category Dinner
Calories 350 per serving
- In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
- Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
- Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yogurt marinade makes these kabobs prone to sticking to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve.
- Note: I've specified boneless skinless chicken thighs for this recipe; they're juicier and more flavorful than chicken breasts, and they work better in this type of yogurt and lemon-based marinade. They're also much easier to cook without drying out.
BEEF KOFTA RECIPE - KNOW YOUR PRODUCE
From knowyourproduce.com
5/5 (5)
Total Time 25 mins
Category Main Course
Calories 136 per serving
KOFTA KEBAB RECIPE (WITH VIDEO) | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (40)
Calories 234 per serving
Category Entree
- Soak 10 wooden skewers in water for about 30 minutes to 1 hour. Remove from water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium-high for about 20 minutes.
- Prepare pita bread and fixings. If you plan to, make the tahini sauce from this recipe. Prepare other sides and salads before you begin grilling.
- Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.
MIDDLE EASTERN CHICKEN KABOBS WITH ISRAELI COUSCOUS ...
From southernboydishes.com
Reviews 25
Estimated Reading Time 3 mins
73 ISRAELI FOOD RECIPES YOU NEED TO TRY - JAMIE GELLER
From jamiegeller.com
Estimated Reading Time 5 mins
ISRAELI LAMB KABOBS | CULINARY BUTTERFLY
From culinarybutterfly.com
Cuisine Mediterranean
Category Dinner, Entrees, Main Dish
Servings 12
Estimated Reading Time 3 mins
13 ISRAELI KABOB RECIPES - JAMIE GELLER
From jamiegeller.com
Author Steven Weinberger
Estimated Reading Time 4 mins
YOGURT-MARINATED CHICKEN KEBABS & ISRAELI COUSCOUS RECIPE ...
From myrecipes.com
5/5 (12)
Total Time 45 mins
Servings 4
Calories 569 per serving
- Combine 1 cup yogurt, garam masala, curry powder, garlic, 1 tsp. salt, and pepper in a large resealable plastic bag. Add chicken, seal bag, and shake to coat. Let marinate 20 minutes at room temperature.
- In a small bowl, stir together remaining 1/2 cup yogurt, the feta, onion, lemon zest, and 1 tbsp. mint; set aside.
- Bring 2 qts. water to a boil and add 1 tbsp. salt. Add couscous and cook until tender, 12 to 15 minutes. Drain, return to pot, and add olive oil. Cover to keep warm.
- Thread chicken and bell pepper onto metal skewers and discard marinade. Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill kebabs, turning once, until chicken is browned and cooked through, about 10 minutes. Pile couscous on a platter, sprinkle with remaining 1 tbsp. mint, and arrange kebabs around it. Serve with yogurt-feta sauce.
ISRAELI COUSCOUS - IMMACULATE BITES
From africanbites.com
Reviews 2
Category Lunch, Main, Salad, Side Dish
Cuisine African
Total Time 25 mins
- Heat saucepan with butter or oil over medium-high heat. Then add Israeli couscous and lightly salt. Stir the couscous occasionally or until fragrant and lightly toasted about 3-4 minutes.
CHICKEN SOUVLAKI KEBABS WITH MEDITERRANEAN COUSCOUS RECIPE ...
From eatingwell.com
5/5 (1)
Calories 332 per serving
Total Time 2 hrs 20 mins
- Prepare kabobs: Place chicken and sliced fennel in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine the white wine, lemon juice, oil, garlic, oregano, salt and pepper. Remove 1/4 cup of the marinade and set aside.
- Pour the remaining marinade over chicken mixture. Seal bag; turn to coat chicken mixture. Marinate in the refrigerator 1 1/2 hours, turning bag once.
- Meanwhile, if using wooden skewers, soak eight 10- to 12-inch skewers in water 30 minutes. Drain chicken, discarding marinade and fennel. Thread chicken, accordion-style, onto skewers.
- Grill chicken skewers, covered, over medium-high heat 6 to 8 minutes or until chicken is no longer pink, turning once. Remove from grill and brush with the reserved 1/4 cup marinade.
ISRAELI SEASONED LAMB KEBABS & LEBANESE RICE RECIPE
From discover.grasslandbeef.com
Estimated Reading Time 2 mins
THE BEST MIDDLE EASTERN KABOBS RECIPES - THE BEST …
From tastysecretrecipes.com
Estimated Reading Time 4 mins
KUFTA KEBAB | MY JEWISH LEARNING
From myjewishlearning.com
Servings 6
Estimated Reading Time 1 min
Category Entree
SHWARMA CHICKEN KEBAB RECIPE | THE NOSHER
From myjewishlearning.com
Servings 4
Estimated Reading Time 2 mins
Author Chaya Rappoport
KOSHER CHICKEN KABOBS | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
Cuisine American
Category Appetizer, Lunch, Main Dish
Servings 6
Total Time 25 mins
AMAZING MIDDLE EASTERN LAMB KABOB / SEEKH KABAB / SHISH ...
From youtube.com
380 ISRAELI FOOD IDEAS IN 2021 | ISRAELI FOOD, RECIPES, FOOD
From pinterest.com
MEDITERRANEAN ARCHIVES - IMMACULATE BITES
From africanbites.com
ISRAELI KABOBS RECIPES
From tfrecipes.com
JERUSALEM KABAB - KOFTA KEBAB - KEFTA KABOBS - YOUTUBE
From youtube.com
KITCHEN CACTUS: ISRAELI KABOBS
From kitchencactus.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #very-low-carbs #iraqi #jewish-sephardi #main-dish #beef #lamb-sheep #asian #middle-eastern #easy #beginner-cook #kosher #dietary #high-protein #low-carb #ground-beef #high-in-something #low-in-something #meat
You'll also love