Mizrahi-inspired Grilled Skewers

Ingredients

In this Mizrahi Jewish adaptation, the traditional Turkish Çöp şiş is transformed by incorporating Mizrahi flavors and spices. The original dish typically uses lamb or beef, while this recipe allows for the use of either lamb or chicken. The marinade is enhanced with spices commonly found in Mizrahi Jewish cuisine, such as cumin, paprika, and turmeric, which infuse the meat with a unique Middle Eastern flair. We alse have the original recipe for Çöp şiş, so you can check it out.

• 500g (1.1 lb) boneless lamb or chicken, cut into bite-sized pieces 500g (1.1 lb) boneless lamb or chicken, cut into bite-sized pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper, to taste Salt and pepper, to taste
• Skewers, soaked in water for 30 minutes before grilling Skewers, soaked in water for 30 minutes before grilling

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 35g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the chopped onion, minced garlic, olive oil, lemon juice, cumin, paprika, turmeric, salt, and pepper.
2. 2.
   Add the lamb or chicken pieces to the marinade and mix well to ensure all the meat is coated. Allow it to marinate in the refrigerator for at least 2 hours, or preferably overnight.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated meat onto the soaked skewers, alternating with pieces of onion if desired.
5. 5.
   Grill the skewers for about 10-12 minutes, turning occasionally, until the meat is cooked through and slightly charred.
6. 6.
   Remove from the grill and let the skewers rest for a few minutes before serving.
7. 7.
   Serve the Mizrahi-inspired grilled skewers hot with a side of tahini sauce or a fresh salad.

Treat your ingredients with care...

• Lamb or chicken — For tender and juicy skewers, choose boneless cuts of meat and trim any excess fat before marinating. If using chicken, opt for boneless chicken thighs for better flavor and moisture.

Tips & Tricks

• Soak the skewers in water before grilling to prevent them from burning.
• For an extra burst of flavor, brush the skewers with the marinade while grilling.
• Serve the skewers with a squeeze of fresh lemon juice for a tangy kick.
• Experiment with different vegetables like bell peppers or cherry tomatoes for added color and taste.
• If using wooden skewers, make sure to soak them for at least 30 minutes to prevent them from splintering or catching fire.

Serving advice

Serve the Mizrahi-inspired grilled skewers as a main course alongside a refreshing salad, warm pita bread, and a side of tahini sauce. Garnish with fresh herbs like parsley or mint for an extra touch of freshness.

Presentation advice

Arrange the grilled skewers on a platter, allowing the vibrant colors of the meat and vegetables to shine through. Sprinkle some chopped parsley or sesame seeds on top for an appealing finishing touch.