Lifestyle Food Miriam Szokovski Given summer’s official start this week, this kebab recipe could not be more timely. This recipe is quick and easy. You can make it on a grill or in the oven.
It’s great for supper or a late-afternoon barbecue; a friend of mine even makes them on Friday and serves them for Shabbat lunch. They’re good hot, cold or at room temperature, and you can use any combination of vegetables you like. Oh — and most importantly — they’re delicious.
Warning: If you’re grilling, soak the skewers in water for at least 30 minutes before you start (unless you have secret pyromaniac tendencies, and specifically want them to go up in flames). Cut the meat into approximately 1-inch chunks. Don’t stress too much about getting them exactly right — as long as they are approximately the same size, they’ll cook evenly.
Prepare the marinade. Measure the soy sauce, olive oil, garlic, honey/apricot jam and red wine vinegar into a blender and whip together until you have a thick, slightly scary-looking, bowl of brown liquid. Throw in the meat and let the flavors work their magic.
You can do it in a bowl, or in a Ziploc bag. The meat needs at least 30 minutes in the marinade, but it can definitely be longer. You can even prepare the meat the night before, and let it marinate until you use it.
Meanwhile, prepare the vegetables. It’s important not to cut the pieces too small. You want enough space on all sides of the skewer so that the pieces don’t break.
