We are entering grilling season, and this always makes me think of korbanot (sacrifices and offerings), which were a major component of Jewish ritual in ancient times. Back before the Second Temple was destroyed in 70 AD, sacrificing was a gift, a “renunciation of something that belongs to the person making the offering” (www.jewishvirtuallibrary.org). You couldn’t offer up a wild animal in sacrifice, because a wild animal belongs to no one. But you could offer up an animal from your herd.

Olah was the oldest and most common sacrifice, and was completely burned on the outer altar. It represented complete submission to God’s will, and the whole thing was given to God. No one could eat it after it was burned. Zevach sh’lamim was the peace offering, an expression of thanks to God for his goodness and mercy. Part of it was burned on the altar, part was given to the Kohanim priests, and the rest was eaten by those making the offering. Chatat, the sin offering, was an atonement. It could only be offered for unintentional sins, not malicious, premeditated wrongs, and was mostly eaten by the Kohanim.

If we were still making offerings today (which we’re not, because sacrifices can be made only in a place designated by God, such as the Temple), we might be called to bring forth something from the modern-day herd: the refrigerator. Chicken perhaps. Or a nice flank steak.

 

Chicken Satay

Serves 5-6

10 (10-inch) metal or bamboo skewers

21⁄2 lbs. skinless, boneless chicken breasts

1⁄4 cup fish sauce

1⁄4 cup fresh lime juice

1⁄4 cup oil

1 Tbs. garlic, minced

2 Tbs. soy sauce

2 tsp. brown sugar

2 tsp. ground turmeric

2 tsp. ground coriander

2 tsp. Chinese Five Spice blend

1 tsp. cumin

2⁄3 cup coconut milk

If using bamboo skewers instead of metal skewers, soak bamboo skewers in cold water, submerging completely. This helps prevent burning.

Cut chicken against the grain in strips that are 1-inch wide by 4-5 inches long. Set aside. In a large glass sealable container, combine the fish sauce, lime juice, oil, garlic, soy sauce, brown sugar, turmeric, coriander, Chinese Five Spice, cumin and coconut milk. Shake to blend. Add chicken and marinate 30 minutes to two hours. Remove chicken from marinade and thread on skewers. Prepare grill for high heat cooking, and cook 4-5 minutes per side until cooked through.

 

Beef Satay

Serves 5-6

12 (10-inch) metal or bamboo skewers

2 lbs. flank steak

1⁄3 cup fresh lime juice

1⁄3 cup sherry

1⁄3 cup oil

1⁄4 cup soy sauce

2 tsp. ground turmeric

2 tsp. ground coriander

2 tsp. ground cumin

plenty of freshly ground pepper

1 Tbs. garlic, minced

2 tsp. brown sugar

1 tsp. grated lime zest

If using bamboo skewers instead of metal skewers, soak bamboo skewers in cold water, submerging completely. This helps prevent burning.

Cut steak on the bias across the grain into thin, 1- to 2-inch-wide strips. In a large glass sealable container, combine lime juice, sherry, oil, soy sauce, turmeric, coriander, cumin, pepper, garlic, brown sugar and lime zest. Shake to blend. Add steak. Refrigerate for at least 2 hours and up to overnight. Thread steak on soaked skewers. Prepare grill for high heat cooking, and grill 3-4 minutes per side to cook medium.

Josie A.G. Shapiro is the co-author of “The Lazy Gourmet.” Her columns alternate with those of Faith Kramer. Her website is www.thechickencontests.com.