Lag B’Omer BBQ

         This coming Thursday evening the holiday of Lag B’Omer begins.  It is the 33rd day of counting the omer (the counting of the days from Passover to Shavuot), the 18th day of the Hebrew month Iyar.  It is a day of bonfires, picnics and celebration.  We celebrate in commemoration of the end of the plague that wiped out thousands of Rabbi Akiva’s students, the revolt of Bar Kochba against the ancient Romans and the Yartzeit (death) of Rabbi Shimon Bar Yochai.  This is a welcome day as for many the time of the omer is a mournful time and the customs that are practiced resemble those of a person in mourning.   Men do not cut their hair or shave their beards, weddings are not performed, live music is not listened too and celebrations in general are not held or are a bit lower key.  On Lag B’Omer it is the custom of many to give young boys of three years old their first haircuts, to visit the grave of Rabbi Shimon Bar Yochai in Meron, Israel & to have bonfires with dancing and singing.  Food of course is part of this.  BBQs and picnic fare is the norm.  Below are a few of my favorite recipes to serve at a Lag B’Omer celebration.

BBQ Grilled Schwarma

Ingredients:

Boneless, skinless Chicken Thighs

Schwarma Seasoning – Pereg or another brand

Olive Oil

Directions:

Place the chicken into a Ziploc bag and add ¼ to ½ cup of the schwarma seasoning and ¼ cup of olive oil.  Seal the bag and shake to coat the chicken pieces thoroughly.  Marinate in the refrigerator for a few hours to overnight.  Prepare your grill and when the grill is hot spray it with a non-stick oil made for grills.  Lay the marinated chicken pieces on the grill and let them cook until they are caramelized, a bit charred on one side (nice dark grill marks), turn each piece over and let cook until done.  Remove the chicken from the grill and lay in a pan until all of the pieces are finished.  Remove from the pan and place on a cutting board.  Only cutting in one direction roughly chop the chicken place in a bowl or on individual plates or wrap in a pita or laffa.

Grilled Corn on The Cob

Ingredients:

1 cob of Corn in the Husk for each person (two per person is better, these are super yummy)

Olive Oil

Chopped Cilantro

Cumin

Minced Garlic in Olive Oil / Fresh Minced Garlic / Garlic Powder

Kosher Salt & Fresh Ground Pepper

Silicon Pastry Brush 

Aluminum Foil

Directions:

Carefully pull the husk back on each cob of corn, making sure to not pull it off.  Remove all of the corn silk.  Rinse each cob and dry.  Using the pastry brush coat each cob with olive oil.  Sprinkle with the herbs and seasonings.  Pull the husks up to cover the seasoned corn twisting the ends with some aluminum foil to close them tightly.  Place the corn on to the grill’s outer edges.  Turn as the husks start to char.  When the husks are charred all around the corn should be cooked to perfection.  When you serve remove the burnt husks and the corn may have some charred areas but that’s part of the yumminess.

Quinoa Tabouli Salad

Ingredients:

4 Cups prepared Quinoa

2 Roma Tomatoes, Seeded and Diced

1 seedless English Cucumber, diced or 3 to 4 Persian Cucumbers, diced

1 small Red Onion, Minced

Juice of 1 large Lemon or ¼ cup Lemon Juice

¼ cup Olive Oil

1 bunch Fresh Cilantro chopped

½ cup Fresh Mint Chopped 

(dried herbs may be substituted, season to taste)

2 teaspoons Onion Powder

Kosher Salt & Fresh Ground Pepper to taste

Directions:

Prepare quinoa ahead of time and allow to cool.  In a large bowl or a large Ziploc bag combine the quinoa with the remaining ingredients.  Toss to combine.  Refrigerate to allow flavors to blend.  Taste and adjust seasonings as needed before serving. Serve chilled or at room temperature.

Zaatar Olives

Ingredients:

4 to 6 cans (6oz) Pitted Black Olives

Zaatar 

Olive Oil

Sheet Pan Lined with parchment paper

Directions:

Preheat oven to 350F.  Open and drain the canned olives well.  Place the olives into a large Ziploc bag and add ¼ cup olive oil.  Toss to coat the olives.  Pour the olives onto the prepared sheet pan.  Sprinkle the olives liberally with Zaatar seasoning and toss to distribute the seasoning over all of the olives evenly.  The Zaatar should be visible on all of the olives.  Place the sheet pan into the preheated oven for 10 minutes.  Open the oven and using a hot mitt shake the pan to stir the olives about.  Bake another ten minutes, again shake to move the olives about.  The olives are finished when they have reduced and are a little crinkled.  Remove from the oven and place in a glass jar with a little olive oil.  Let cool.  Store in the refrigerator for up to a week.