8 minute read
The Nosher
Shwarma Chicken Kebabs: Perfectly Spiced, Quick To Make And Oh-So-Juicy
By Chaya Rappoport
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Today, their popularity holds fierce. Shish taouk, kebabs of marinated, spiced Jordan. In Iran, kebab koobideh, kebabs of ground meat mixed with parsley and chopped onions, are served alongside rice and yogurt. In Israel, kebabs of spiced ground meat are ubiquitous at holiday barbecues.
Shwarma, while not exactly a kebab, is probably the most internationally beloved example of spit-roasted meat. Its flavorings — cumin, turmeric and coriander — inspired these kebabs. Bright with lime and onion, and made with juicy chicken thighs instead of breasts, they take mere minutes to cook on a hot grill (you could do this on a grill pan, too). Plus they’re so versatile: delicious This recipe originally appeared on The Nosher. them and toss with greens, olives, hummus, tomatoes, red onion and good olive oil for a perfect lunch.
INGREDIENTS: For the kebabs:
• 4 or 5 4-ounce skinless, bone(Chaya Rappoport) excess fat and cut into 1/2-inch If you think chicken kebabs sound boring, I don’t blame you. • cubes 1/4 cup olive oil Usually they are. And dry. But not • 1 1/2 teaspoons ground cumin this recipe. • 1 teaspoon ground black pepper
This recipe pays homage to one • 1 teaspoon ground turmeric of the earliest forms of cooking: • 1 teaspoon sea salt roasting meat on a spit over a fire. • 1/2 teaspoon smoked paprika Roasting smaller cuts, like kebabs, • 3/4 teaspoon garlic powder became popular in areas like the • 3/4 teaspoon ground coriander Middle East, where firewood was • To serve: scarce, as they proved more practi• parsleycal to cook over small fires. Accord• lime wedgesing to food historian Gil Marks, the word is derived from the ancient Persian “kabab,” which most likely stemmed from Aramaic. • • • thinly sliced red onion hummus laffa bread
chicken, are enjoyed in The RIGHT Qualifications! Egypt, Syria, Turkey and The RIGHT Choice for JUDGE!
less chicken thighs, trimmed of with rice, perfect with warm laffa bread and hummus, and PROTECTED THIS CITY AND CRIME VICTIMS AS A PROSECUTOR refreshingly offset by tzatziki, DEFENDED RIGHTS AND ADVOCATED tahini or even bright arils of JUSTICE FOR ALL AS AN ATTORNEY pomegranate. 22 YEARS OF EXPERIENCE IN
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DIRECTIONS: 1. Combine the spices in a bowl. Add the cubed chicken and olive oil; mix well to combine. Cover and refrigerate for a minimum of 30 minutes, and up to 12 hours. The longer it marinates, the tastier it’ll be! 2. Take 12-15 wooden or metal skewers. If you’re using wooden skewers, soak them for half an hour so they don’t burn and catch fire on the grill. Thread the marinated chicken onto the skewers — I like to thread them longways so there’s more surface area to grill. 3. Preheat the grill to mediumhigh heat and grease it by dipping a few paper towels in vegetable oil then, using tongs, rub them carefully over the grates until glossy. 4. Place the kebabs on the grill and cook until golden brown, around 5-6 minutes per side. Use tongs to turn them. They should be charred in places. 5. Transfer to a platter and scatter with parsley and sliced red onion. Squeeze with fresh lime. Serve with warm laffa bread and hummus. ì
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The New Foodie Normal: Instead Of Travel And Tours, One-On-One Chef Video Lessons
By Karen Chernick
Delicious Experiences connects customers with chefs for one-on-one video lessons. (Joann Pai/ Courtesy of Delicious Experiences)
TEL AVIV (JTA) — The reservations were rolling in, and Inbal Baum was preparing for her busiest summer yet of food tours through Israel’s famed open-air food markets. Her decade-old tour company and its team of over 20 guides were ready to lead thousands of international guests to curated samples of foods ranging from
slowed. Then restaurants closed. Then, finally, so did the markets.
Baum’s company, called Delicious Israel, was out of work. And
markets in places like Tel Aviv and Jerusalem, where they would try Inbal Baum’s business brought tourists to Israeli markets for a decade. (Delicious Experiences) yet, she noticed that people seemed hummus and bourekas to lachoch more interested in food than usual bread and ma’amoul cookies. — they just weren’t flying any-
That was before the coronavirus where to try new dishes. Instead, pandemic. they were cooking, baking and
First, the arrivals of tourists pickling in their home kitchens nonstop. So Baum thought of another avenue to reach her foodie clientele while simultaneously supporting other food industry pro#120 fessionals who, like herself, found themselves floundering over#120 night: In late May she launched Delicious Experiences, a website that connects home cooks with leading chefs and culinary experts (mostly U.S.-based, some international) for one-on-one private workshops via video chat. The platform offers tailored classes in cooking, baking, mixology, cake decorating and food photography. Many of the instructors are Jewish, and many of the courses are Jewish-themed. When Baum compiled a wish list of culinary celebrities and started reaching out to potential instructors, she was surprised by how many of them said yes. “Really insanely great chefs were very open to doing this,” she said. “A lot of these chefs see their own futures in some kind of 16th online format, and so this is a
For More Information visit our website at www.electethanashley.com perfect way to give them a platform to start off that process.” Instructors include Michelin Star restaurateur and sommelier Etheliya Hananova, James Beard Award-winner Nate Appleman, and a range of Israeli chefs, including Nir Mesika, Roy Ner, and spice maven Lior Lev Sercarz. Kevin Fink, a Texas-based chef on the platform, says that classes
Shoppers are back at Israeli outdoor markets, such as this one in Tzfat, pictured
July 15, 2020, but Delicious Experiences lives on. (David Cohen/Flash90) are “always something that I get asked to do, and traditionally, we just don’t have time.” In the age of COVID-19, reaching clients online is more feasible for some chefs.
Beyond the time factor, these types of live private experiences were never a high priority in the food industry.
“It’s actually something that’s super uncommon in the food world. Well, was uncommon,” adds New York-based Jake Cohen, another chef on the platform and author of the upcoming cookbook “Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch.” “It’s something that’s changed drastically. Almost overnight we saw this complete shift in how people reacted to food and what they were craving.”
Shiry Yosef, an entrepreneur in Tel Aviv who loves drinking cocktails at bars and restaurants but had never made one at home, tried a craft mixology class on Delicious Experiences with Singapore-based bartender Joseph Haywood. They decided to focus on gin and whisky.
“It’s not a substitute for travel or for dining out,” Yosef said. Still, she added, “I actually loved that I was in my own kitchen with my own ingredients. It made it feel like something that I will repeat at home.”
When Baum tried the cocktail class herself, she also felt it was an advantage being in her own kitchen — despite the fact that she doesn’t have any cocktail-making tools.
“We don’t have a shaker,” she said. “He’s like, ‘Do you have a water bottle?’ And right behind me was my daughter’s sippy cup, and the chef was like, ‘That’s perfect! You can even strain it.’”
Baum argues that doing these workshops at home, in the same kitchen clients use daily, makes them much more likely to recreate the dishes later. She claims, as someone who regularly takes cooking classes overseas when she travels, that the dishes are always tricky to reproduce at home since you never have the same tools or ingredients.
“But all of a sudden, when you do it in your kitchen, you learn that you don’t need a rolling pin — you can actually just use a wine bottle or a paper towel thing,” she said. “Or, in Israel we don’t have halfand-half — it doesn’t matter. It’s something that a recipe’s not going to tell you. When there’s a chef on the other side they’ll tell you what to mix, part cream, part whatever.”
Israel’s markets have opened back up again, despite a rise in COVID-19 cases across the country — but what people want has changed, Baum says. Going out to restaurants doesn’t seem to hold quite the same appeal.
“Now you can still go out and you can still order in. But none of us really want to as much anymore,” Baum said. “The kinds of experiences that we might have done before are maybe a little less exciting or appealing right now. But we still want do things.”
Cohen sees being a foodie as meaning something different now.
“This new world has created an environment in which, if anyone prioritized good food in their life [before], that means that now they have to prioritize learning how to cook at home,” he said. ì
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