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  KOSHER GREEK RECIPES  
 

YORGO'S TRADITIONAL GREEK KEBABS
 

INGREDIENTS:

Marinade:

 

  • 2.5  lb. cubed chicken, beef or lamb (initially made only with lamb)  
  • ½ cup olive oil   “UNION OF PETRINA”
  • 2 lemons – approx. 4 tablespoons juice
  • ¼ cup wine ( red is preferred)  "KOSHER-GREEK"
  • 2 tsp dried oregano  "GREEK"
  • 1 tsp dried thyme
  • 3 -4 garlic cloves, crushed
  • 1 small onion, chopped
  • Salt and pepper
 
Vegetables for the kebabs:
 
  • Onions – cut into quarters
  • Peppers – chopped into chunks
  • Cherry tomatoes – used whole
INSTRUCTIONS:
  1. Whisk the olive oil, lemon juice and wine together.
  2. Then add the herbs crushed garlic and chopped onion and put the mixture into a deep dish.
  3. Putting some marinade aside to coat the cooked kebabs if desired.
  4. Add the meat cubes to the marinade and mix together well, ensuring the meat is well and evenly covered.
  5. The meat needs marinating for at least two hours; we recommend that it be left overnight to absorb the wonderflavors of the sauce.
  6. Either metal or wooden skewers can be used, but the wooden ones need soaking for at least half an hour before they are used. This prevents them from burning. 
  7. Remove the meat from the marinade, the remaining marinade may be kept for basting during cooking but it must then be thrown away. 
  8. Make up the kebabs with an alternate piece of meat and vegetable.
  9. Making them all up the same makes them look more attractive on the serving dish.   
  10. The kebabs may be baked in the oven, grilled or the best of all barbecued.  
  11. Cook thoroughly and evenly turning them over regularly throughout the cooking time. 
  12. Brush with the reserved marinade that hasn't been in contact with the raw meat.

 

CHEF’S SERVING NOTES:

 

  • Halve the wooden skewers, they look nicer smaller and it makes them go further!
  • Serve the kebabs on a long serving platter with parsley and for an extra special occasion make a Greek dip like Hummus.
  • Reserve some of the marinade on the side before adding the meat.
  • Brush it over the cooked kebabs for an extra moist touch.

CHEF’S NOTE:

 

An incredibly simple and quick to make dip Hummus, like the kebabs it can be made the day before – which makes it far more delicious!  Serve with warm pita.

 

YIELDS:  6 – 8 kebabs

 
                                                 ΚΑΛΉ ΌΡΕΞΗ 
Source: Rabbi Alan Ira Silver

!בתיאבון BON APPETIT! 


 
   
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