Ingredients with Measurements:
- 1 lb. boneless chicken breast, cut into cubes
- 1 lb. lamb leg, cut into cubes
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 zucchini, cut into chunks
- 1/4 cup olive oil
- 2 tbsp. lemon juice
- 2 tbsp. paprika
- 1 tbsp. cumin
- 1 tbsp. coriander
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- Wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together olive oil, lemon juice, paprika, cumin, coriander, garlic powder, salt, and black pepper.
2. Add chicken and lamb to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 1 hour, or up to overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Thread marinated chicken, lamb, red onion, bell peppers, and zucchini onto the skewers, alternating between the ingredients.
5. Grill the kebabs for 10-12 minutes, turning occasionally, until the meat is cooked through and the vegetables are tender.
6. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Marinating time: 1 hour to overnight
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 345
Fat: 20g
Carbohydrates: 9g
Protein: 31g
Substitutions for ingredients:
- Chicken and lamb can be substituted with beef or pork.
- Red, yellow, and green bell peppers can be substituted with any color of bell peppers.
- Zucchini can be substituted with eggplant or mushrooms.
Variations:
- Add some heat by adding cayenne pepper or chili flakes to the marinade.
- Add some sweetness by adding honey or brown sugar to the marinade.
- Add some tanginess by adding vinegar or lime juice to the marinade.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Cut the meat and vegetables into similar sizes to ensure even cooking.
- Don't overcrowd the skewers to ensure even cooking.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat kebabs in the microwave or oven until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a side of rice or couscous.
- Serve with a side of hummus or tzatziki.
Suggested side dishes:
- Rice or couscous
- Hummus or tzatziki
- Grilled vegetables
Troubleshooting advice:
- If the meat is not cooking evenly, adjust the heat of the grill or grill pan.
- If the vegetables are cooking too quickly, remove them from the skewers and grill them separately.
Food safety advice:
- Marinate the meat in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the meat is cooked to a safe temperature of 165°F.
Food history:
Jerusalem mixed grill kebab is a popular Middle Eastern dish that is typically made with a variety of meats, such as chicken, lamb, and beef, and vegetables, such as onions and peppers.
Flavor profiles:
This dish has a spicy and smoky flavor from the paprika and cumin, and a tangy flavor from the lemon juice.
Serving suggestions:
Serve the kebabs with a side of rice or couscous, and a side of hummus or tzatziki.
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Region: Israeli