Ingredients with Measurements:
- 1 lb chicken breast, cut into cubes
- 1 lb lamb shoulder, cut into cubes
- 1 lb beef sirloin, cut into cubes
- 1 red onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/4 cup olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
Tahini Sauce:
- 1/2 cup tahini paste
- 1/4 cup lemon juice
- 1/4 cup water
- 1 garlic clove, minced
- Salt, to taste
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine the chicken, lamb, beef, red onion, bell peppers, olive oil, cumin, paprika, garlic powder, salt, and pepper. Mix well and let marinate for at least 30 minutes.
2. Preheat the grill or grill pan to medium-high heat.
3. Thread the marinated meat and vegetables onto skewers, alternating between meat and vegetables.
4. Grill the skewers for 10-12 minutes, turning occasionally, until the meat is cooked through and the vegetables are charred.
5. While the skewers are cooking, make the tahini sauce. In a small bowl, whisk together the tahini paste, lemon juice, water, garlic, and salt until smooth.
6. Serve the skewers hot with the tahini sauce on the side.
Time:
Preparation time: 40 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan preheated to medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- You can use any combination of meats you prefer, such as chicken thighs, beef tenderloin, or lamb chops.
- If you don't have bell peppers, you can use other vegetables like zucchini, eggplant, or cherry tomatoes.
- If you don't have tahini paste, you can substitute with almond butter or peanut butter.
Variations:
- You can add different spices to the marinade, such as coriander, turmeric, or cinnamon.
- You can serve the skewers with pita bread, hummus, or Israeli salad.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overcrowd the skewers, leave some space between the meat and vegetables to ensure even cooking.
- To get a nice char on the vegetables, brush them with olive oil before grilling.
Storage instructions:
Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the skewers on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the skewers on a platter and drizzle the tahini sauce over the top. Garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
Israeli salad, hummus, pita bread
Suggested side dishes:
Roasted sweet potatoes, grilled asparagus, or couscous salad.
Troubleshooting advice:
- If the meat is sticking to the grill, brush the grill grates with oil before cooking.
- If the vegetables are cooking faster than the meat, remove them from the skewers and grill them separately.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Jerusalem mixed grill is a popular street food in Israel, consisting of a variety of grilled meats and vegetables served on skewers.
Flavor profiles:
The combination of cumin, paprika, and garlic gives the meat a smoky and spicy flavor, while the tahini sauce adds a creamy and nutty element.
Serving suggestions:
Serve the skewers with a side of Israeli salad and pita bread for a complete meal.
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Region: Israeli