Barbecue season is heating up

By PASCALE PEREZ-RUBIN
May 4, 2017 10:34

Independence Day is but the opening shot for a summer of sizzling cookouts.




Israeli kebab

Israeli kebab. (photo credit:PASCALE PEREZ-RUBIN)

When I prepare meat for my family’s barbecue, I make sure to use fresh ground beef. Also, I love preparing fresh homemade pitot on the taboon (you can bake them in your oven at home, too). I’m also going to teach you how to make homemade tehina, one classic, and also a green tehina, which includes herbs that change the color slightly.

If you plan on cooking your kebabs on wooden skewers, I recommend soaking them in water for at least 20 minutes beforehand. This way, they won’t burn while the meat is cooking on the barbecue.

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