It’s summertime grilling season. Here are some winners that
will make your next family get-together or backyard barbecue a huge success.
Enjoy!
Shwarma Chicken
Before
we get to the barbecues, here is a one-pan effortless dish that is perfect for
Shabbos. Your house will smell amazing as it is baking.
1 pkg. family-size chicken thighs or 1 whole chicken
4 T. Pereg shwarma seasoning
1 tsp. garlic powder
1 tsp. paprika
1 lemon, thinly sliced, seeds removed
1 jar green olives, drained, or one can Israeli olives
1 T. vegetable oil to grease pan
Preheat oven to 350° F. Grease a
9”x13” deep-dish foil pan or glass casserole dish. Mix the spices and evenly
coat each chicken piece. (Note: You may want to wear disposable gloves for this
part.) Arrange chicken in the pan and place the lemon slices and olives on top
and around the chicken. Bake for 1 hour, tightly covered with foil. Take the
foil off 10 minutes before done, so the skin can get brown and crispy.
If you want the skin extra crispy,
drizzle with 1/2 tablespoon brown sugar and heat the broiler to 525°F. (Note: If
your broiler is inside the oven, be sure to remove the chicken before turning
on the broiler so it will not be overcooked.) Broil for 5 minutes.
Hawaij Rice with Fresh
Parsley
Hawaij
is an amazing spice that is the secret ingredient in Yemeni cooking. It is
phenomenal.
1 c. Jasmine or Basmati rice
1 medium bunch fresh parsley
2 T. Pereg hawaij seasoning
Salt and pepper to taste
Prepare rice in a medium sauce pan
according to package directions. (Note: The rice absorbs water during rinsing.
Add a 1/4 cup less water after thoroughly rinsing.) Rinse parsley, pat dry, and
chop. After rice is done, fluff with a fork and add spices, parsley, and half a
tablespoon vegetable oil to keep it from clumping. (Note: A neutral oil will
not detract from the flavor of the spices.)
Roasted Red Potato Salad
If
you want to upgrade from French fries or try something new, this potato salad
is perfect for a backyard barbecue. It is low calorie, healthy, and bursting
with fresh flavor.
1 bag red potatoes
3 T. canola oil
Dressing
1 medium bunch fresh parsley
2 T. olive oil
3 T. stone ground mustard
3 T. honey
Salt and pepper to taste
Preheat oven to 425° F. Wash each potato and pat dry with paper
towels. Cut into quarters. Spread in one layer on a baking sheet lined with
parchment paper. Add canola oil to evenly coat and bake for 30 minutes. Rinse
parsley, pat dry, and chop. Mix dressing. When potatoes are cool, add parsley
and dressing and stir.
Classic Egg Salad
Egg
salad has become a staple. But before you think, oh another one? give this a
try. This salad stands out from the rest with low-calorie mayonnaise, fresh
dill, and a bright dash of lemon juice.
6 eggs
1 medium bunch fresh dill
4 T. low-calorie olive oil mayonnaise
1 quarter lemon, juiced
1 tiny pinch of sugar
Salt and pepper to taste
In a medium sauce pan bring 1 1/2
cups water to a boil. Boil the eggs about 18 to 20 minutes, then put eggs in a
bowl of cold water to cool. The cold water makes it easier for the shells to
come off. Using a fork or vegetable masher, mash the eggs to a chunky
consistency. Rinse dill, pat dry, and chop. Mix mayonnaise, lemon juice, sugar,
salt, and pepper in a small bowl until of even consistency. Add parsley and
dressing to the mashed eggs and stir.
Israeli Salad
Another
classic everyone loves is Israeli salad.
I remember eating the wonderful little salads at the Boca Grill in Boca
Raton Florida four years ago. The owners are Israeli, so of course it is the
best. Out of all the Israeli salads I have ever had, this one is my favorite.
This is my re-creation of it. What makes it special is the tiny pinch of sugar.
1 large cucumber
4 plum tomatoes
1 pinch of sugar
1 quarter lemon, juiced
Salt and pepper to taste
1 small sweet onion (optional)
Peel and slice the cucumber to remove
the seeds, then dice. Dice the tomatoes. Mix the lemon, sugar, salt, and pepper
and stir into vegetables. Dice in the sweet onion, if desired.
Chickpea Salad
This
is another re-creation from the Boca Grill – I am that impressed. This is a
marinated salad. Perfect for shalosh seudos too.
2 cans chickpeas
1 quarter lemon, juiced
1 T. paprika
1/2 T. turmeric
1 tiny pinch of sugar
Salt and pepper to taste
Drain chickpeas. Mix lemon juice,
sugar, and spices together. Refrigerate for 3 hours or overnight.
1-2-3 Easy Tehina Dip
Some
say tehina, and some say techina, but one thing we can agree on is that it is
amazing on shwarma, kebabs, and falafel. This is a simple three-ingredient dip.
5 T. tehina paste (also labeled as sesame paste)
1 T. lemon juice
Za’atar seasoning to sprinkle on top
In a small bowl, mix together the
paste and lemon juice. Add more juice if it is too thick. Sprinkle the za’atar
on top. (Note: I have seen two varieties of za’atar. One is green, and the
other is red. The red is from sumac, which has a lemon citrus flavor. Either
one is delicious.)
If you love these recipes
and want to see more, please visit my blog: Sophialejtman.blogspot.com. Contact
me at sophialejtman@gmail.com or 240-472-9871.
