We’ve learned our lesson with these Jewish recipes. I’m not sure if something is lost in the translation, or if some of the recipe authors are maybe relying on know-how which is not familiar to us? Either way. If the recipe looks and feels wrong to us, it most probably won’t work. So we freestyled this a little……
Ingredients:-
2 Chicken Breasts, cut into cubes
4 slices of Preserved Lemon, DIY from last year for ours
3 Red Onions, quartered
1 Large Onion, chopped
3 large gloves of Garlic, chopped
1 tsp of Paprika
1 tsp of Cumin
Juice of a Lemon
Salt & Pepper to season
Oil to fry and for the marinade
Parsley to garnish
Method:-
(1) Mix the Oil, Chopped Onion, Garlic, Paprika, Cumin, Lemon Juice, Salt & Pepper, to make the Marinade.
(2) Add the cubed Chicken, mix well and pop in the fridge for at least an hour.
(3) If using wooden skewers, soak in water at this stage.
(4) Load the skewers with Chicken alternated with Red Onion and a slice of Preserved Lemon in the middle.
(5) Pour the remain Marinade into a saucepan and reduce over a low heat.
(6) Grill the skewers turning occasionally until the Chicken is cooked.
(7) Pour the reduced Marinade over the Skewers as a sauce.
We served ours with crispy Potato Wedges, Salad and home made Coleslaw.
This makes an outstanding dressing for a Beef casserole.
Ingredients:-
A Handful of Fresh Parsley, finely chopped
1 Tsp of Dried Oregano
2 Cloves of Garlic, minced
1 Red Chilli, finely chopped
2 Tbsp of Red Wine Vinegar
125ml of Olive Oil
Black Pepper to season
Method:-
(1) Mix all the ingredients.
(2) Whisk.
(3) Serve and a side or dressing.
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