Kreplah

Servings

Ingredients

Dough

2 Eggs
1 cup Water
Pinch of salt
4 cups Flour

Meat

3 pounds Thick boneless chuck
3 Onions Large, cut into chunks
Salt
Pepper
Paprika
Garlic Salt

Servings

Ingredients

Dough

2 Eggs
1 cup Water
Pinch of salt
4 cups Flour

Meat

3 pounds Thick boneless chuck
3 Onions Large, cut into chunks
Salt
Pepper
Paprika
Garlic Salt

Instructions

Meat

Place meat and onions in large pot and season well
Cook on medium low flame for 1.5-2 hours or until tender
If the onions do not give off water in the cooking process, add 1/2 cup water towards the beginning
When done, let cool and grind with onion, using a small amount of the liquid

Dough

Mix all the ingredients together and divide into batches
Roll out dough into medium thickness
Cut into 2x2 squares
Place spoonful of meat towards one half of the dough
Take two opposite ends and pinch together, using flour to help tighten
Cook for 20-25 minutes in large pot of boiling water with oil in it to prevent sticking

Middle Eastern Chicken Kebabs

Chicken thighs are marinated in a tangy Middle Eastern-style blend of Greek yogurt, lemon, garlic and spices, then grilled on skewers until golden brown. The kebabs are delicious over a bed of golden Basmati Rice Pilaf with Dried Fruits and Almonds (as pictured above) and with my Roasted Carrots with Thyme or on top of a Greek salad. https://www.onceuponachef.com/recipes/middle-eastern-chicken-kebabs.html

Prep Time

20 minutes

Cook Time

15 minutes

Passive Time

8 hours

Servings

people

Ingredients

1 cup Plain Whole Milk Greek Yogurt
2 tbsp olive oil
2 tsp Paprika
1/2 tsp Cumin
1/8 tsp Cinnamon
1 tsp Crushed Red Pepper Flakes (reduce to 1/2 teaspoon if you don't like heat)
1 Lemon Grated Lemon Zest
2 tbsp Fresh Lemon Juice
1 - 3/4 tsp Salt
1/2 tsp Fresh Ground Black Pepper
5 Cloves garlic
2-1/2 lbs Skinless Boneless Chicken Thighs trimmed of any excess fat and cut into large bite-sized pieces
1 Large Red Onion cut into wedges
Vegetable Oil for greasing the grill

Prep Time

20 minutes

Cook Time

15 minutes

Passive Time

8 hours

Servings

people

Ingredients

1 cup Plain Whole Milk Greek Yogurt
2 tbsp olive oil
2 tsp Paprika
1/2 tsp Cumin
1/8 tsp Cinnamon
1 tsp Crushed Red Pepper Flakes (reduce to 1/2 teaspoon if you don't like heat)
1 Lemon Grated Lemon Zest
2 tbsp Fresh Lemon Juice
1 - 3/4 tsp Salt
1/2 tsp Fresh Ground Black Pepper
5 Cloves garlic
2-1/2 lbs Skinless Boneless Chicken Thighs trimmed of any excess fat and cut into large bite-sized pieces
1 Large Red Onion cut into wedges
Vegetable Oil for greasing the grill

Instructions

In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Recipe Notes

I've specified chicken thighs as opposed to boneless chicken breasts for this recipe because they are more flavorful, and less likely dry out. Additionally, the lemon juice in the marinade will make boneless chicken breasts tougher when cooked.