Israeli Kabobs Food
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
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
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