Daniella Silver | Chabad.org
This easy-to-prepare Israeli spice rub is delicious on juicy grilled chicken or beef.
These yummy three-bite samplers are best served with a lemony-garlic tahini sauce to double up on flavor. They are great as an appetizer or an entree.
Israeli-Style Satay with Tahini Dipping Sauce | Meat
Yield: 6-8 servings
Chicken Ingredients:
6 single boneless skinless chicken breasts or 1½ pounds London broil
1½ teaspoons kosher salt
¼ teaspoon black pepper
3 teaspoons sweet paprika
3 teaspoons garlic powder
3 teaspoons onion powder
½-1 teaspoon cumin
¼ cup chopped fresh parsley
12-16 bamboo skewers
Tahini sauce Ingredients:
½ cup tahini (sesame paste)
¾ cup water
1 clove garlic, minced (about ½ teaspoon)
2 tablespoons lemon juice (preferably fresh)
Kosher salt, to taste
Cut the chicken or London broil into long, thin strips.
In a medium bowl, combine the salt, pepper, paprika, garlic powder, onion powder, cumin and parsley. Mix well.
Add the meat strips to the spices and mix well. Let it stand for 30 minutes at room temperature. Meanwhile, soak the bamboo skewers in water for 30 minutes.
Thread the chicken or meat strips onto skewers.
Preheat the grill, setting it to medium-high.
Grill over indirect heat for 4-5 minutes per side, until grill marks appear and the juices run clear.
Tahini sauce: Add the tahini sauce ingredients to a serving bowl; stir well to combine.
Transfer the skewers to individual plates or a serving platter and serve with tahini sauce.
Notes:
No grill? Sauté the chicken strips in a nonstick skillet for 4-5 minutes per side, or bake it, uncovered, at 400 degrees F for 12-15 minutes.
Tahini is usually found in Middle Eastern stores. It is made from ground sesame seeds and makes a great addition to hummus.
To prevent it from becoming rancid, store tahini in the refrigerator once the container has been opened. This tahini sauce keeps about 2 weeks in the refrigerator. T
