LAG B'OMER BARBECQUE
Lamb shishlik in fresh bay leaves
Ingredients:
1 kg. lamb cubed
String of fresh bay leaves
Marinade:
1/2 cup olive oil
3-4 cloves of crushed garlic
1 tsp. rosemary needles
2 tsp. fresh lemon juice
salt & black pepper
Preparation:
Mix the ingredients for the marinade in a bowl and soak the meat cubes (preferably overnight). Stir occasionally.
Place the meat on skewers, separated by the bay leaves.
Place on an oiled wire tray on the coals, and roast until the outer layer of the meat is well browned.
The bay leaves burn and add a pleasant scent to the meat. Pieces of onion and cherry tomatoes can also be used to separate the pieces of meat.
Bethlehem-style kebabs in tomato sauce
Ingredients:
1 kg. beef (shoulder) chopped finely with a large, sharp knife
2 medium-sized onions chopped finely
Finely chopped parsley sprigs
Black pepper
1 tsp. salt
1/2 tsp. ground peppercorns
For the sauce:
4-5 tomatoes
1/4 cup olive oil
2-3 cloves of garlic, crushed
Salt
Preparation:
Chop all the ingredients again on a large board and mix with the spices.
Form elongated burgers (kebabs) and place on a skewer on a roasting mesh.
Meanwhile burn the tomatoes on all sides on the coals, peel off the burnt skins, chop finely, add garlic, olive oil and salt.
Place the kebabs on the grill, turning them until they are brown. Serve immediately on the tomato sauce.
Potatoes wrapped in silver foil and placed on the coals for three-quarters of an hour may be served as an extra. Rosemary skewers with mushrooms and cherry tomatoes may also be added.
B'Te'avon! Bon Appetit! Happy Lag B'Omer!!!
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