Mediterranean Style Chicken Kebabs by Vanessa Haberman | @platesandpetals

Perfect Lag Ba’omer kebab with a Mediterranean twist to it!

Mediterranean Style Chicken Kebabs
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  1. 1.5 lbs boneless skinless chicken thighs, cubed and placed in a ziplock.
  2. Into the ziplock add 1 tsp each paprika, smoked paprika, cumin, garlic powder, and a pinch of salt. Drizzle in 2 tbsp olive oil to and mix until the chicken is well coated.
  1. Soak wooden skewers in water for 20 minutes prior to threading the chicken pieces on, to prevent burning when they make contact with the grill, or use metal skewers.
  2. Grill, turning to char on each side.
  3. These juicy and flavorful kebabs can be served over an Israeli salad, or what i like to call chopped crunchy salad, which is 3 large radishes diced , 3-4 Persian cucumbers diced , 2 bulbs peeled and diced kohlrabi. Dress them with the juice of a small lemon, 2 tbsp olive oil, and a sprinkle of salt and pepper.
  1. Optional but highly recommended: drizzle the kebabs and/or the salad with a generous amount of your favorite tahini. Basmati rice or smashed potatoes can round out the meal for those wanting a starch, but i prefer lighter grill nights!
KosherGuru - Bringing Anything and Everything Kosher to the Masses
Vanessa Haberman is a recipe developer and food stylist. She loves using seasonal ingredients to create new and interesting dishes across different cuisines, with Mediterranean and Thai being favorites. Her cooking requires minimal prep, and utilizes fresh veggies and herbs to create a pop of flavor. You can follow along with her @platesandpetals where she shares the fabulous food she makes for her always busy table of family and friends!

Grilled Beef Kebabs with Orange-Herb Marinade by Sandy Leibowitz | @plantainsandchallah

This beef kebab orange-herb marinade is adapted from an appetizer I used to make on the grill station at Spice Market Restaurant. It’s an updated post as the original one was It is super flavorful and is great to make when entertaining since you just throw it all in the blender. Your guests will be asking you for this recipe, guaranteed!
This hits it all, sweet, salty, spicy, umami, herbaceous and citrus notes.
Grilled Beef Kebabs with Orange-Herb Marinade
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  1. 2 bunches fresh cilantro (discard only tough stems at the ends)
  2. 1/2 cup low sodium soy sauce
  3. 1/4 cup brown sugar
  4. 1-2 garlic cloves
  5. 1 teaspoon chili flakes
  6. 2 small oranges, zested (not juice, just peel)
  7. 1/2 cup pure olive oil
  8. 2 pounds chuck steak (good marbeling)
  1. Blend all ingredients until fully combined and marinate beef for up to 3 hours.
  2. Skewer meat on metal skewers or wooden ones that have been soaking in water overnight.
  3. Grill the beef at the hottest temperature with the grill cover closed, until fully charred on all sides.
  4. If cooking indoors, prepare a sheet pan (cookie pan) with parchment or foil and top with a cooling rack and roast at 400 degrees for approximately 20 minutes, turning half way through. They should be charred on all sides.
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I’m Sandy, welcome to Plantains & Challah. (formerly The Kosher Tomato ) If I had to choose two foods to represent me, it would be Plantains & Challah! (I was born to a Colombian-Argentinean-Jewish family) YES, Latin Jews exist!  
I am proud to say I am trained at The Culinary Institute of America  in Hyde Park, NY and I cooked professionally for over 10 years. I have been fortunate to work with some really amazing chefs in New York City during that time.My goal is to empower home cooks with knowledge and give them more confidence in the kitchen. To inspire.
I love the feeling of teaching someone something they didn’t know before. I love helping people do something better or faster in the kitchen. I want to be your culinary resource!

Lag Baomer 101!

About Lag Baomer By Rabbi Hopkovitz

Rabbi Simcha Hopkovitz serves as rav of the Young Israel of Hewlett. A Yadin-Yadin musmakh of RIETS, he is also maggid shiur at Yeshiva Toras Halakha in Kew Gardens Hill, Queens.


The thirty third day of the counting of the Omer days between Pesach and Shavuos is, by Jewish tradition, a holiday on our yearly calendar. The origin of this day of commemoration lies in the Talmud’s reference to it as the day when the disciples of Rabbi Akiva stopped dying. Most commentators interpret this to mean that the deadly plague that afflicted thousands of disciples of Rabbi Akiva had run its course and abated after the thirty-third day of the Omer counting.

Yet, this tragedy didn’t break Rabbi Akiva. Instead of giving up, he started again. As the Talmud teaches, he found 5 new students, and began teaching again. The Torah world would be restored by these new students and return to its past glory.

One of these 5 new students was Rabbi Shimon bar Yochai. As the Talmud relates, amidst the darkness of the Roman rule over the Land of Israel after the destruction of the second Bais HaMikdash, there were a few shining lights whose complete dedication to Torah and Mitzvos serve as an eternal inspiration to the Jewish People. One of these tzaddikim was Rabbi Shimon bar Yochai, who, together with his son, spent a total of 13 years hiding from the Romans in a cave and learning Torah day and night.

The day of Lag B’Omer is also the day of Rabbi Shimon bar Yochai’s yahrtzeit. Every year on Lag B’Omer, thousands of Jewish People travel to Meron, the grave of Rabbi Shimon bar Yochai. There, and throughout the world, Jewish People light bonfires and celebrate Lag B’Omer as a day of rejoicing.

The question begs itself, based on its history, as the day when Rabbi Akiva’s students stopped dying, and as the yahrtzeit of Rabbi Shimon bar Yochai, how is it a happy day?

It would seem that the happiness of the day is that Rabbi Akiva and his students, as symbolized by Rabbi Shimon bar Yochai, ensured that the tradition of Talmud Torah and the relationship between Rebbi and Talmid would forever be an unbreakable characteristic of the Jewish People.

There is unfortunately no shortage of stories of our People being persecuted over the centuries. Yet, it is the heroic nature of our Torah teachers and students, the followers of Rabbi Akiva and his students, that have guaranteed that our People will forever be the Eternal Nation dedicated to Hashem’s Torah.

S’mores Brownies Bars by Sarah Botwinick | @frumfoodie

A delicious s’mores fudge bar recipe that is incredibly easy and is great to end an Lag baomer barbecue.

S’mores Brownies Bars
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  1. 1 box of dunkin Hines fudge brownies prepared according to directions
  2. 1/2 cup marshmallow fluff
  3. 3 graham crackers
  4. 1/4 cup of mini semi sweet chocolate chips
  1. Prepare and bake brownies according to the fudge brownie package directions.
  2. Let brownies cool completely and let cut into bar shapes.
  3. Melt marshmallow fluff in the microwave for 15-20 seconds. Spread marshmallow fluff onto one side of the brownie bar. Crush graham cracker into crumbs and sprinkle of to bars.
  4. Then sprinkle chocolate chips on top
KosherGuru - Bringing Anything and Everything Kosher to the Masses
My name is Sarah Botwinick and I’m a kosher food blogger and recipe developer! I love to create new, easy, and exciting recipes using new and interesting ingredients. I’m also college student pursuing a career in social work! Follow me on instagram @frumfoodie for new and delicious recipes!

Brown Sugar and Bourbon Ribs by Naomi Ross | @cookingconcepts

There is nothing that says bbq like these succulent sticky ribs. These are the kind of ribs where it’s a good idea to have a stack of napkins at the ready! Really good m ribs generally take hours of slow cooking or smoking to get really tender and also to render our excess fat. The best part of this recipe is that you can pre-cook the ribs a day ahead and then finish them with a quick grilling right before serving time. The high sugar content of the glaze can burn so be sure to apply at the end of grilling time.

Brown Sugar and Bourbon Ribs
Serves 4
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  1. 2 (2-2½ lb) racks beef ribs
  2. Brown sugar spice rub
  3. 1½ Tbsp dark brown sugar
  4. 1 Tbsp kosher salt
  5. 1½ tsp black pepper
  6. ¾ tsp cayenne pepper
  7. 1½ tsp thyme
  8. 1½ tsp garlic powder
  9. ¾ tsp onion powder
  10. 1 Tbsp paprika
  11. 1½ tsp dry mustard powder
  12. 1½ cups (12 oz.) pineapple juice
  13. Brown sugar and bourbon basting sauce
  14. ½ cup dark brown sugar
  15. ¼ cup bourbon whiskey
  16. 1 Tbsp Dijon mustard
  17. 2 Tbsp soy sauce
  18. ¼ cup apricot butter or apricot jam
  1. To prepare the rub, mix all the spices together in a small bowl. Rub the spice mixture into the ribs on all sides (note, I didn’t say “sprinkle”, I said “rub”…with your fingers).
  2. Place the rib racks into a large baking dish or roasting pan, cover, and refrigerate for at least 4 to 8 hours or overnight.
  3. Preheat oven to 325° F.
  4. Pour the pineapple juice into the pan with the ribs. Cover with foil and bake until the meat is tender, about 1 to 1½ hours.
  5. Meanwhile, prepare the basting sauce. Whisk all the ingredients in a medium-sized bowl to blend. Set aside until grilling time. (The sauce can be made in advance and stored in a sealed container in the refrigerator)
  6. Once the ribs have finished in the oven, preheat the grill for indirect grilling. Grease the grates, using a wad of oil-soaked paper towel and rubbing it on the grates with tongs. Place the ribs over the area of the grill with no heat, and grill with the cover closed, until heated through and slightly charred, about 8 to 10 minutes per side.
  7. Brush the ribs generously on all sides with the basting sauce. Grill until the sauce becomes a sticky glaze, about 3 to 5 minutes longer per side.
  1. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. Transfer to a cutting board and cut racks between bones into individual ribs. Arrange on a platter and serve.
KosherGuru - Bringing Anything and Everything Kosher to the Masses
Naomi Ross has been a cooking instructor for 16 years, making good kosher cooking a meaningful experience for her students of all ages. Naomi’s food writing has been featured in Jewish publications around the world. Visit her website:

Grilled Chicken by Sina Mizrahi | @sinamizrahi

I make grilled chicken weekly and I’ve concocted a spice mixture we all love.

Grilled Chicken
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  1. 2 tablespoons paprika
  2. 1 tablespoon cumin
  3. ½ tablespoon ground coriander
  4. ½ tablespoon garlic powder
  5. ½ tablespoon onion powder
  6. 1 teaspoon Himalayan pink salt or sea salt
  7. ½ teaspoon black pepper
  8. A pinch of ground chile pepper or cayenne pepper (optional)
  9. Mix all ingredients and set aside.
  10. For the chicken,
  11. 1.5 lb chicken breast.
  12. 3 tablespoons spice mix
  13. 3-4 tablespoons olive oil
  1. Preheat a grill pan over medium high. Marinate the chicken with olive oil and spice mix. Reduce to medium. Grill on one side. Wait until mostly cooked before flipping. Serve with salad or grilled vegetables.
KosherGuru - Bringing Anything and Everything Kosher to the Masses
Sina Mizrahi is a photographer who loves to cook and feed. You can follow her @sinamizrahi

Grilled Pesto Chicken by Shoshie Steinhart |@koshermoms

This is our go to grilled chicken. We have it at least once a week! It’s an easy weeknight dinner, perfect shabbos lunch and it’s always a great accompaniment to any summer BBQ. It’s quick, easy and always a big hit with the family. It only has a few ingredients, but packs a ton of flavor! Give it a try, it’s bound to become one of your BBQ favorites.

Grilled Pesto Chicken
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  1. 1.5 lbs thin chicken cutlets
  2. 8 cubes frozen basil
  3. 3 cubes frozen garlic
  4. 3 TBSP olive oil
  5. 1.5 tsp kosher salt
  6. 1/8 tsp black pepper
  1. Place chicken cutlets in a large zip loc bag. Combine the rest of the ingredients and pour over the chicken. Shake bag to make sure the chicken is coated evenly. Place bag in the fridge and let marinate for a few hours.
  2. When ready,grill chicken for 5-10 minutes on each side (depending on thickness, and till chicken no longer pink).
  3. Enjoy on a sandwich, sliced into a salad or eaten straight off the grill 🙂
KosherGuru - Bringing Anything and Everything Kosher to the Masses
While not menu planning or grocery shopping. Shoshie is a Mommy, Wife and works full time as a nurse. Sharing her passion for family, food, fun and getting it all done @koshermoms.

Grilled Flatbread by Victoria Dwek, Leah Schapira, Renee Muller, Shaindy Menzer, & Esti Waldman | @betweencarpools

Every BBQ has the obligatory foods. For some, it’s hot dogs and burgers, for others it’s steak and chicken. But you know what’s missing from all these BBQs? Fresh hot piping bread (supermarket buns don’t really fit into that category)…the kind that you can tear with your hands, that’s fluffy, and light with the grill char on the outside.
What if I told you you can easily make it in under 5 minutes?
Grab a fresh bowl of chummus, your BBQ meat and get that grill started!

Grilled Flatbread
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  1. Use premade pizza dough, either your own, or from your freezer section.
  2. Note that you cannot use pre-made dough from your pizza shop for this purpose (as we’ll be using our grill).
  1. Preheat grill to 475-500F
  2. Divide a 1 lb dough into 4-6 pieces.
  3. Make sure the strips aren’t too long and narrow or you’ll end up with 1 foot our health long grilled flatbread.
  4. On a lightly floured surface, stretch each dough piece out as evenly as possible.
  5. Don’t use a rolling pin to stretch out the dough. Use your hands so that it’s light and airy when you grill it. Don’t reroll the dough once you stretch it out. If you do, then you need to let the dough rest 20-30 minutes before stretching it out again.
  6. Spray your grill with a grill spray (or brush it with a little oil) such as Pam or Weber. We didn’t notice a major difference between the two.
  7. Place the dough on the grill. Close lid for 1 minute.
  8. Open lid, flip the dough over with tongs.
  9. Close lid and bake an additional 45 seconds. Some grills need another 10 seconds. Watch carefully as it can burn.
  10. Serve with your favorite BBQ foods, enjoy with chummus, or turn it into a salad flatbread.
  1. Between Carpools is the lifestyle app/site for the busy Jewish woman. You’ll find home and organizing tips, parenting insights, activities, how-to’s and DIYs, and of course, entertaining ideas, recipes, and inspiring reads. The APP is available at the App Store and Google Play. If you have a kosher smartphone, you can visit your local TAG office to have the app downloaded. Here’s a taste. Enjoy!
  2. Victoria Dwek, Leah Schapira, Renee Muller, Shaindy Menzer, & Esti Waldman
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Grilled Purple Cabbage Salad w/ Creamy Apple Cider Vinaigrette by Sara Chana Gruskin | @she_cooks_that

Bringing all the grill charm to this grilled purple cabbage salad. Smokey grilled cabbage wedges paired with a tangy apple cider vinaigrette, brings all the personality to one salad.

Grilled purple cabbage salad w/ creamy apple cider vinaigrette
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  1. 1 Medium head red cabbage,
  2. Olive oil
  3. Kosher salt
Creamy apple cider vinaigrette
  1. 1 c mayonnaise
  2. 1/4 c water
  3. 1/4 c apple cider vinegar
  4. 1/4 c sugar
  5. 2 cloves garlic, pressed
  6. 1 teaspoon kosher salt
  7. ¼ cup chives, sliced
  8. Freshly cracked pepper, to taste
  1. Preheat grill to high heat.
  2. Slice the tip of the cabbage core (the part that’s sticking out) so the cabbage head can rest steady. Place cabbage on the cutting board core side down. Cut the cabbage in half vertically, further cut
  3. each half into 4 wedges (each with a piece of the core intact).
  4. Season each steak generously with olive oil, and salt, be sure both sides are covered.
  5. Place cabbage wedges on the grill at a 90° angle, this will help you achieve grill marks.
  6. Cook steaks for 10 minutes on the first side, then flip to the second side and cook for an additional 5-10 minutes, until cabbage is slightly charred and core is tender, about 15-20 minutes. Remove from the grill and transfer to platter pour dressing over and serve immediately.
KosherGuru - Bringing Anything and Everything Kosher to the Masses
A graduate of CKCA, Sara Chana is a busy personal chef preparing gourmet kosher food. Sarah chana’s has been featured in the Ami magazine, as well as a frequent contributor on  You can see her work on her site on Instagram @she_cooks_that or contact her at


Bonfire Cupcakes by Rosa Seidenwar | @lilyrosebakersbox

Beautiful and easy to make bonfire cupcakes, perfect for Lag Baomer!

Bonfire Cupcakes
Yields 12
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  1. 1 cup (140g) flour
  2. ½ cup (50g) cocoa
  3. 1 cup (200g) sugar
  4. 1 tsp baking soda
  5. ½ tsp baking powder
  6. ½ tsp salt
  7. 2 eggs
  8. 2 tsp vanilla extract
  9. ¾ cup oil
  10. 1 tsp instant coffee dissolved in
  11. ¾ cup warm water
  12. Buttercream
  13. 1 cup butter/margarine
  14. 3 ½ cup confectioners’ sugar
  15. 2-3 Tbsp milk/non-dairy creamer
  16. Red and yellow food coloring
  1. Mini marshmallows on toothpicks
  2. Chocolate “Rock/Stone” Candies
  1. Pre-heat oven to 350/180. In a large mixing bowl whisk together the dry ingredients.
  2. Add in eggs, vanilla, coffee and oil. Mix until combined.
  3. Pour batter into cupcakes cups filling ¾ of the way to the top.
  4. Bake for 25 minutes. Remove cupcakes from oven and let cool completely.
  5. Make Buttercream: In the bowl of a standing mixer beat butter with confectioners sugar. Add in milk as needed to get a creamy frosting. Split the frosting into 2 bowls and color one bowl red and the other yellow. Fit a large piping bag with a large star tip. Using a spatula fill one side of the piping bag with the red buttercream and the other side with the yellow frosting.
  1. Decorate the cupcakes: Place “rock” candies in a circle on the top of the cupcakes. Pipe a dollop of red & yellow buttercream in the center of the rocks and top with the mini marshmallow skewers.
  2. Happy Baking!
KosherGuru - Bringing Anything and Everything Kosher to the Masses
Rosa Seidenwar, the founder of Lilyrose Bakers Box is a certified Pastry Chef who loves bake but knows life is busy! That’s why all her recipes are quick & easy, but still delicious & beautiful (find the recipes on the blog).
Once a month, Lilyrose Bakers Box subscribers get a box with a new dessert recipe and everything you need to make it: pre-measured ingredients, step by step instructions, a new baking tool and more! Follow us here to find out more:
Insta: @lilyrose_bakersbox
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