Let's get grilling. The Jewish festival of Lag B'Omer means celebration, bonfires and perhaps a bit of grilling. We've got four recipes from Chef Avi for you (also see video below). Plus you'll learn how to make Avi's favorite meat rub and marinade! We're doing Flat Iron Steaks Prepared Two Ways, Beef & Lamb Kabobs and Avi's Maple Seared Ranch (Shoulder) Steak.

Lamb and Beef Kabobs

• 4-6 KOL Foods Lamb Shoulder Chops or Kabob Meat (Cubed and with the fat on)
• 4-6 KOL Foods Ranch or Cowboy Steaks (Cubed) or Kabob Meat
• Sweet Onions or Shallots – Cut Rustically
• Tri-Color Whole Mini Peppers
• Whole Grape Tomatoes
• Your Favorite Mushrooms – Either whole or cut in to rustic chunks
• Either metal skewers or bamboo skewers soaked in water for 30 minutes

Take a skewer and simply alternate cuts of meat and vegetables until you fill up the skewer. There is no right or wrong here. If you want to add anything else you can. Some ideas are zucchini, carrots, squash, tofu, hot peppers ... be creative. This is also a great opportunity to get the kids involved. Let them make their own.

Once you have your skewers ready, just sprinkle with Avi’s Rub and put on the grill over a medium heat. If you don’t have a grill or it’s raining you can put them in the oven or under a broiler. You do not want the heat to be too high, as the vegetables will burn. You’re after a real coupling of flavors from the veggies and that great KOL Foods meat. Make sure you keep the fat on the lamb chunks, because it will add a lot of flavor.

Don’t use stew meat for this, it can be too tough for a kabob. 

Cook until the veggies and the meat are about medium. Make sure you don’t cook on a high flame because you’ll have burned vegetables and raw meat.

Serve either on or off the skewer on a bed of jasmine rice, spiced quinoa, or with some haricots verts... (that’s a fancy way of saying green beans. If you use the term people will think you’re a real foodie.)

Wine Pairings

Pair all of these recipes with the Spring River Cabernet Sauvignon – Merlot from Gush Eitzion. It’s strong enough to stand up to the meat, but fruity enough to work outdoors.