Kebabs are a staple of Mediterranean and middle-eastern cuisine. They are made with meat, vegetables, or fish and cooked over a grill to impart a warm, smoky flavor. They are served with different salads and pita bread, and make a great dish for a picnic or family gathering. Serves 6

Ingredients:

–   2 pounds bones and skinless chicken thighs, cut into 1 inch cubes

–   2 packs pita bread

–   1 large box mixed heirloom tomatoes, cut into quarters

–   1 teaspoon cumin

–   1 teaspoon sweet paprika

–  1 teaspoon onion powder

–  1 teaspoon cinnamon

–  4 tablespoons olive oil

–   salt and pepper to taste

–  1 teaspoon Jerusalem spice mix (optional)

–  12 wooden skewers, soaked in water for 15 minutes

Directions:

1.  Preheat the grill to medium.

2. In a large mixing bowl, combine chicken and olive oil, all spices, salt and pepper. Cover and refrigerate for 20-25 minutes.

3.  Remove the skewers from the water. Place alternate chicken and tomato quarters onto the skewers.

4.  Grill for approximately 4 minutes on each side, turning skewers until all sides are golden brown.

5.  Serve with pita breads and salads.

Here is a quick recipe for the Israeli Salad:

Ingredients:

– 1 medium white onion, cut into 1/2-inch cubes

– 1 large, seedless English cucumber (or 3 Persian cucumbers), cut into 1/2-inch cubed

– 1 green bell pepper, seeded and cut into 1/2-inch cubes

– 2 large tomatoes, cut into 1/2-inch cubes

– 2 tablespoons olive oil

– Juice of 1 lemon

– 1/2 teaspoon of salt

– 1/2 teaspoon of pepper

Directions:

1. In a mixing bowl, combine the onion, cucumber, bell pepper and tomatoes.

2. Add the olive oil, lemon juice, and salt and pepper. Mix well.

3. Serve chilled.

 

 

And the cabbage salad:

Ingredients:

– 1 Head Medium red cabbage shredded

– 1 Medium lemon

– 1/2 a bunch of chopped cilantro

– 1 tablespoon olive oil

– Salt and pepper to taste

Directions:

1. In a large mixing bowl, combine the shredded cabbage, lemon juice, chopped cilantro, olive oil, salt and pepper.

2. Mix well

3. Serve chilled

© 2018 by Ruth Barnes, all rights reserved

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