Gayle Schindler

Summer is time for cooking outside, enjoying fresh salads, and impromptu parties. 

Try this Israeli style barbecue, inspired by one of my favorite restaurants in Israel – Itzik HaGadol (Big Itzik’s) in Yaffo. The sprawling dining room is flanked by an enormous open grill, which produces an endless flow of grilled meats on skewers. 

In addition to beef, chicken, and lamb, Israelis also skewer chicken livers and hearts, goose, duck and my personal favorite – foie gras, which is impossible to get kosher in the U.S. 

While the skewers are ostensibly the centerpiece of the meal, it’s the mezze – small plates of salads – that I love most. A parade of little plates fills the table completely. Of course, the ubiquitous hummus and tehina are front and center, accompanied by salads made from every vegetable imaginable, including several different preparations of eggplant. And always, dishes of Israeli olives and pickles finish the selection. 

Today, I’m sharing my top two grill recipes and three salads to get you started. Israeli Kabobs and Chicken Skewers can be prepped and frozen ahead of time for a spontaneous gathering. I usually make my own hummus, but now that it’s as ubiquitous as salsa, there are plenty of good options at the store to save time. For the best flavor, remove all salads from the refrigerator at least an hour before serving.

If you questions about food, email Gayle at food@americanisraelite. com.

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