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When is a kebab not a kebab? When you skip the stick. These grilled entrées are great for Shabbat, and the leftovers taste delicious the next day for Shabbat lunch. Not skewering them doesn’t seem to affect their taste but makes them much easier to prep and serve. 

No access to a charcoal or gas grill? Make these recipes on an indoor electric grill or in the broiler.

Adana-Not-a-Kebab is based on the many Adana kebabs I’ve eaten here and in Turkey. I like mine a bit on the spicy side, but you can cut back on the hot pepper for a tamer version. I shape the mixture into patties so the meat stays moist and juicy, instead of forming it into a thin paste to wrap around sword-like skewers. It calls for Turkish pepper paste, available in many Middle Eastern markets in both hot and mild varieties.

 

Adana-Not-a-Kebab

Serves 6-8

1 onion, finely minced

1⁄2 tsp. salt

1⁄2 tsp. black pepper

1⁄2 to 1 tsp. ground cayenne pepper

1⁄8 tsp. dried ground mint

1 tsp. paprika

2 tsp. mild Turkish red pepper paste (or 2 tsp. tomato paste mixed with 1 tsp. additional paprika)

1 lb. ground beef

1 lb. ground lamb

Combine onion, salt, black pepper, cayenne pepper, mint, paprika and Turkish pepper paste. Mix well. Add beef and lamb and knead with your hands until the spice mixture is well distributed throughout the meat. Let stand for one hour. Shape into 8-10 patties. Grill over a hot fire, turning occasionally until cooked through but still pink inside.

 

Skewerless Chicken Saté

Serves 4-6

2 cloves garlic

1⁄4-inch piece of fresh ginger root

1⁄2 onion, chopped

1 Tbs. brown sugar

Juice of 1 lime

1 Tbs. unseasoned rice vinegar (or apple cider vinegar)

1 Tbs. soy sauce

1 Tbs. canola or vegetable oil

1⁄2 tsp. tamarind pulp or concentrate (or 1 tsp. pomegranate molasses)

2 Tbs. hot water

11⁄2 lb. boneless, skinless chicken thighs

Asian peanut sauce

About an hour or more before grilling, combine garlic, ginger, onion, sugar, lime juice, vinegar, soy sauce and oil in a blender or food processor. In a separate bowl mix tamarind pulp and hot water until combined; add to marinade mixture. Process until fairly smooth. Coat all sides of the chicken. Let marinate for about an hour. Grill over a very hot fire, turning occasionally until the chicken is done and juices run clear. Serve with purchased or homemade peanut sauce.

Peanut sauce: In a small saucepan over medium-low heat, heat 1⁄2 cup natural-style crunchy or smooth peanut butter with 1 cup of light or regular coconut milk, stirring until smooth. Stir in 1 Tbs. soy sauce, 1⁄4 tsp. chili pepper flakes (or to taste), 1 Tbs. lime juice and 1 Tbs. brown sugar. Stir until well combined.

 

Cucumber-Herb Salad

Serves 4-6

1 large or 2 medium cucumbers, peeled

1⁄2 cup unseasoned rice vinegar or apple cider vinegar

1⁄4 cup chopped red onion

1⁄4 tsp. salt or to taste

1⁄2 tsp. freshly ground black pepper (or 1⁄4 tsp. red chili flakes)

1⁄4 tsp. sugar, optional

1⁄4 cup total finely chopped fresh mint, cilantro, dill and/or flat-leaf parsley

Thinly slice the cucumbers. Mix vinegar with onion, salt and pepper in a large bowl. Add cucumber slices and toss. Taste and add sugar if needed. Right before serving add fresh herbs and toss again.

Faith Kramer is a Bay Area food writer. Her columns alternate with those of Louise Fiszer. She blogs her food at www.clickblogappetit.com. Contact her at [email protected].