Grilled_Meats_640-480-13 Let me guess, the family is gathering in a few hours, expecting large quantities of grilled meat?  What else would we all be doing on Yom HaAzma’ut?

If you haven’t marinated your meat, not to worry – these recipes are for you.  And really – why should you spend your time the night before in the kitchen, when everyone is out celebrating?  Don’t you deserve a chag too?  ‘Course you do.  These three  tried-and-true recipes are all easily assembled,  packed with flavor, and none of them need more than 15 minutes to marinate.   Let’s all enjoy the holiday.  

One quick tip, though.  All of these recipes are cooked on wooden skewers.  Soak the skewers for half an hour in cold water, while preparing the meat.  This gets rid of that woody flavor, and the meat won’t stick to them.

 What?  Are you still in the kitchen ?




Lamb Kebab

Ingredients: Grilled_Meats_640-480-3

  • 4 cloves of garlic,  minced
  • 1/2 tsp. salt
  • 500 gr. ground lamb (can be a mixture of half beef and half lamb)
  • 1/8 c grated onion
  • 2 Tbs. fresh parsley
  • 1 Tbs. ground coriander
  • 1/8 tsp cinnamon
  • 1/8 tsp allspice
  • 1/4 tsp powdered ginger
  • 1/4 tsp coarsely ground black pepper
  • 20 bamboo skewers, soaked in cold water for at least half an hour


  1. Mince garlic, or pound in a mortar and pestle with the salt.  Mix into the lamb, with the grated onion, parsley and spices.  Form into 20 balls.
  2. Form two balls on each skewer, flattening them into a small oval.
  3. Refrigerate the skewers
  4. Light the coals.  When the coals are ready, the skewers will be ready too (15-30 minutes is enough.
  5. Brush the grill with oil lightly, and place the skewers evenly, not touching each other.  Brush the kebabs lightly with oil.
  6. Cook about 5 minutes on each side.


Indonesian Chicken  Satay










  • 3 boneless chicken breasts (not flattened out)
  • 3 Tbs.  tomato sauce
  • 1/4 cup soy sauce 
  • 1 Tbs.  peanut or sesame oil
  • 3 cloves of garlic, minced or grated
  • 1/8 tsp freshly ground coarse black pepper
  • 1/8 tsp cumin


  1. Soak 10 skewers in cold water
  2. Mix all the sauce ingredients in a medium-sized bowl.
  3. Cut the meat into large cubes, and add to the marinade.
  4. Cover and marinate for 15 minutes or so.  Go light the grill – when the coals are ready, the meat will be ready.
  5. Thread meat onto on to skewers.
  6. Let the coals die down so that they cook relatively slowly. Grill about 10 minutes on each side.








Satay Sauce Ingredients:

  • 1/4 cup grated onion
  • 1 large clove garlic, grated
  • 1 Tbs.  vegetable oil
  • 1 cup water
  • 1/2 cup chunky peanut butter, or 1 1/2 cups dry roasted unsalted peanuts, ground in a food processor with 1/3 cup peanut oil.
  • 2 Tbs. soy sauce
  • 2 Tbs.  light brown sugar (palm sugar, if you have it).
  • 2 Tbs lemon juice or 1 Tbs. tamarind pulp (I used the pulp from about 10 kumquats – they’re sour
  • 1 – 2 Tbs.  chili-garlic oil, depending on how spicy you like it (optional)


  1. Heat oil over medium heat, sauté onion and garlic until lightly browned.
  2. Mix in water, peanut butter, soy sauce, sugar, and chili-garlic oil if using.  Cook and stir until blended.
  3. Remove from heat.  Stir in tamarind paste or lemon juice.
  4. Serve at room temperature with the grilled  chicken skewers.


Miso Steak Skewers
(This one has to be the fastest marinade ever.)



  • 1 1/4 lb (600 gr.) beef tenderloin, cut into 1/4 ” strips
  • 4 cloves garlic, sliced thinly
  • 1/4 cup soy sauce(low sodium preferably – miso tends to be salty)
  • 2 Tbs. miso (red, or dark)
  • 1 Tbs.  sesame oil
  • 1/8 tsp sugar
  • 1/8 tsp salt



  1. Soak 10 wooden skewers for at least half an hour in cold water
  2. Mix all the marinade ingredients in a small bowl.
  3. Slice meat.  Add to the marinade.  Let sit for no more than 15 minutes – longer and the meat will be too salty.
  4. Thread onto skewers – two slices for each skewer.
  5. Brush grill lightly with oil.  Grill for 3 minutes on each side.


Yom Ha’Atzma’ut Sameach!


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