Name: Chicken Skewers With Lamb Fat
Yield: 8 - 10 servings
Ingredients: 2 ¼ pounds of boneless skinless chicken thighs, cut into 1” cubes; ¾ pound lamb fat, diced into ¾” cubes; 10 large metal skewers; 2 ½ teaspoons high quality sweet paprika, divided; Kosher salt; Canola oil; 1 bunch parsley, for serving

Ingredients

Yield: 8 - 10 servings

2 ¼ pounds of boneless skinless chicken thighs, cut into 1” cubes
¾ pound lamb fat, diced into ¾” cubes
10 large metal skewers
2 ½ teaspoons high quality sweet paprika, divided
Kosher salt
Canola oil
1 bunch parsley, for serving

Main CoursesMeat Middle East

Preparation

Step 1

Light the charcoal or fire up the grill.

Step 2

Assemble the 10 skewers: on each skewer alternate two chicken cubes followed by one lamb fat cube three times for a total of 9 pieces per skewer.

Step 3

Brush the skewers with canola oil and season each with ¼ teaspoon of paprika and kosher salt.

Step 4

When the grill is ready, place the skewers on the grill and roast until they are browned and the fat is golden and very aromatic, about 10-12 minutes.

Step 5

Serve immediately on top of a bed of fresh parsley sprigs.

The Home of Jewish Food

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Meet the Family

More Recipes From the Family

Meet the Family

The Grilling Tradition of Israel’s Independence Day

More Recipes From the Family

Vegetarian Chopped Liver (Eggplant Salad)

Raw Zucchini Salad