5 easy dishes for your Independence Day barbecue - Restaurants - Israel travel and tourism

Tandoori spring chicken

Difficulty: Easy
Serves: 6 people

Ingredients:
6 spring chickens cut into chunks
1 teaspoon sweet paprika
1 teaspoon of each of the following: Dried coriander, cardamom, nutmeg, cumin, caraway, cinnamon
3 tablespoons olive oil
Juice of 1.5 lemons
3 cloves garlic, crushed
1 teaspoon salt

Preparation:
* Place the chicken cubes in a bowl with the rest of the ingredients and mix well
* Place in the fridge for at least four hours
* Put the chicken cubes onto bamboo or metal skewers
* Place the skewers on the grill and cook for 4 minutes on each side, taking care not to dry out the meat

(Courtesy of chef Oren Giron)

Spring chicken in honey, mustard and soy sauce

Difficulty: Easy
Serves: 4 people

Ingredients:
12 pieces of spring chicken, cleaned and opened
2 cloves of garlic
1 tablespoon wholegrain mustard
2 tablespoons sugar
1 tablespoon honey
1/2 cup soy sauce
1/3 cup sweet chili sauce
Coarse black pepper

Preparation:
* Mix the ingredients in a bowl and spread on the chicken breasts
* Leave for at least two hours before cooking
* Place on the grill until done as required

(Courtesy of Mima restaurant)

Entrecote skewers with whisky

Serves: 4 people
Difficulty level: Easy

Ingredients:
800g entrecote steak
4 tablespoons whisky
4 tablespoons olive oil
4 tablespoons Demerara sugar
2 teaspoons mustard
1 teaspoon coarse black pepper

Preparation:
* Slice the steak into cubes of approximately 2-2.5 cm
* Mix all the ingredients except for the beef together in a bowl
* Mix in the beef cubes and place in the fridge for 1-6 hours, remove an hour before cooking.
* Place the cubes onto skewers (if using wooden skewers, soak them in water first so that they do not burn on the grill)
* Cook the beef on a medium heat for 2-3 minutes. Remove and serve with potato salad

(Courtesy of Doram Gaunt)

Beef fillet and rosemary skewers

Difficulty level: Easy

Ingredients:

300g beef fillet
6 sprigs of rosemary
3 plum tomatoes
2 onions
Salt
Olive oil

Preparation:

* Slice the beef into cubes against the grain of the meat
* Soak the rosemary sprigs in water for about 10 minutes
* Place the beef chunks on the skewers, coated with a little olive oil
* Place the skewers on the grill, covered with a little sea salt and cook until as well done as you wish
* Slice the rosemary sprigs and place on the grill
* Arrange the skewers and beef together on the plate

(Courtesy of the Salsa restaurant)

Sirloin and asparagus skewers

Ingredients:

300g sirloin
1kg fresh peeled asparagus
Teriyaki sauce or melted butter

Preparation:

* Slice the sirloin against the grain of the meat as thinly as possible
* Plunge the asparagus into ice water for about 90 seconds
* Slice the asparagus into chunks about the same length as the sirloin slices
* Place about five pieces of asparagus onto each slice of meat and roll. Put three rolls onto each skewer
* Place onto a very hot barbecue and cook
* Coat with teriyaki sauce or the butter and return to the grill

(Courtesy of the Meat Bar)

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