Ingredients with Measurements:
- 1 lb. boneless, skinless chicken thighs
- 1 lb. lamb chops
- 1 lb. beef sirloin
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. garlic powder
- Salt and pepper to taste
For the pickled vegetables:
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tbsp. sugar
- 1 tsp. salt
- 1 cucumber, sliced
- 1 carrot, sliced
- 1 red onion, sliced
Special equipment needed:
- Grill or grill pan
- Mixing bowls
- Skewers
Step-by-step instructions:
1. In a mixing bowl, combine the olive oil, lemon juice, cumin, paprika, garlic powder, salt, and pepper. Mix well.
2. Cut the chicken, lamb, and beef into bite-sized pieces and add them to the marinade. Mix well to coat the meat evenly. Cover and refrigerate for at least 1 hour.
3. Preheat the grill or grill pan over medium-high heat.
4. Thread the marinated meat onto skewers, alternating with the sliced onions and bell peppers.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the meat is cooked through and slightly charred.
6. While the meat is grilling, prepare the pickled vegetables. In a mixing bowl, combine the white vinegar, water, sugar, and salt. Mix well until the sugar and salt are dissolved.
7. Add the sliced cucumber, carrot, and red onion to the vinegar mixture. Toss to coat evenly.
8. Serve the grilled meat skewers with the pickled vegetables on the side.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 10-12 minutes
5. Temperature:
Grill or grill pan over medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Total fat: 25g
Saturated fat: 7g
Cholesterol: 120mg
Sodium: 600mg
Total carbohydrates: 11g
Dietary fiber: 2g
Sugars: 6g
Protein: 45g
Substitutions for ingredients:
- You can use chicken breast instead of chicken thighs.
- You can use lamb shoulder chops instead of lamb chops.
- You can use beef tenderloin instead of beef sirloin.
- You can use any color bell pepper you prefer.
- You can use apple cider vinegar instead of white vinegar.
Variations:
- You can add cherry tomatoes to the skewers.
- You can serve the grilled meat with hummus, tahini sauce, or tzatziki sauce.
- You can use different spices for the marinade, such as coriander, turmeric, or cinnamon.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Don't overcrowd the skewers, as this will make it harder to cook the meat evenly.
- Let the meat rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the meat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the skewers on a platter and garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, lemon wedges, or chopped nuts.
Pairings:
This dish pairs well with rice pilaf, couscous, or roasted potatoes.
Suggested side dishes:
Hummus, tabbouleh salad, or roasted vegetables.
Troubleshooting advice:
- If the meat is sticking to the grill, brush it with a little oil before grilling.
- If the meat is cooking too quickly or too slowly, adjust the heat accordingly.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F (74°C) for chicken and 145°F (63°C) for lamb and beef.
- Use separate cutting boards and utensils for raw meat and vegetables to prevent cross-contamination.
Food history:
Jerusalem mixed grill is a popular street food in Israel, made with a variety of meats and spices.
Flavor profiles:
This dish has a bold and savory flavor from the grilled meat and a tangy and slightly sweet flavor from the pickled vegetables.
Serving suggestions:
Serve this dish with warm pita bread and a side of hummus for a complete meal.
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Region: Israeli