APRIL 14 • 2022 | 79

Ingredients
2 pounds ground lamb (preferably ground 
twice)
2 cup ground onions (you can do this in a 
food processor)
¼ cup fresh chopped parsley
2 Tbsp. fresh minced mint leaves
¼ cup chopped cilantro
¼ tsp. dried oregano
¼ tsp. ground cumin
¼ tsp. dried basil
¼ tsp. ground coriander
¼ tsp. ground ginger
¼ tsp. cinnamon
1/8 tsp. ground cayenne pepper
2 Tbsp. water
2 Tbsp. fine ground matzah meal (or more as 
needed)
Salt and pepper to taste
12-18 thick wood skewers
Lemon wedges, garnish

Directions
Combine all ingredients in a large 
bowl. Using wet hands, shape about 
one-third cup of the mixture into hot-
dog shapes around the skewer, or 
you could make the hot dog shapes 
smaller and place two to a skewer 
(if you use smaller amounts of meat, 
you may use the thinner bamboo 
skewers). Chill until ready to cook.
Heat grill to medium-high. Cook 

the kabobs on the hot grill, uncov-
ered, for 4-8 minutes, until just 
cooked through, turning to grill all 
sides of the meat. (Do not overcook 
or the meat will be dry) or under the 
broiler for 4-5 minutes, until done, 
turning over once. Serve hot alone 
or with lemon wedges as garnish. 
Makes 8 to 12 servings or more.

ROASTED SPINACH AND RED 
PEPPER BAKE

Ingredients 
2 10-ounce bags fresh spinach leaves 
2 red bell peppers 
2 Tbsp. olive oil 
1½ cups chopped onions
1 tsp. minced garlic
½ cup non-dairy whipping cream or whipping 
cream
3 large eggs, lightly beaten
½ cup matzah meal
2 cups grated Swiss cheese, optional
1 tsp. salt
¼ tsp. black pepper 
 

Directions
Place spinach in a plastic zipper-style 
bag and close almost to the end (do 
not seal completely). Microwave the 
spinach (in the bag) for 5 minutes. 
Remove the bag and seal it com-
pletely and allow the spinach to cool 

to the touch. 
Meanwhile, cut the peppers in 
half lengthwise and remove stem 
and seeds. Grill or broil peppers on 
the skin side until charred. Place in 
a plastic bag or wrap in foil and let 
stand for about 15 minutes. Remove 
the skin from the peppers by rubbing 
your fingers over them (don’t worry if 
you don’t remove all the skin). Chop 
the peppers and transfer to a large 
bowl. 
While the peppers are charring, 
heat oil in a large skillet over medi-
um-high heat. Add the onions and 
garlic and sauté until tender, about 5 
minutes. Transfer the mixture to the 
bowl. 
Chop the spinach and add it to the 
peppers and onions.
 Preheat oven to 350°F. Add the 
cream, eggs, matzah meal, cheese, if 
using, salt and pepper to the mixture 
and stir well. 
Transfer the mixture to an attrac-
tive 2-quart baking dish and bake for 
30-50 minutes (the more shallow the 
mixture, the faster it will cook). Serve 
hot, warm or at room temperature. 
Makes 8 servings. 

continued on page 80

ROAST CHICKEN 
WITH ROOT VEGETABLES
An entrée with vegetables in one. 

Ingredients

16-20 chicken pieces (breasts or thighs and drum-
sticks), with skin and bones
1 pound carrots, peeled and cut into 1½-inch chunks
1 pound turnips, peeled and cut into 1½-inch chunks
1 pound parsnips, peeled and cut into 1½-inch 
chunks
¼ cup extra-virgin olive oil
2 cups chopped onions
Kosher salt to taste
Fresh ground pepper to taste
2 tbsp. thyme leaves, or 2 tsp. dried
2 Tbsp. fresh rosemary leaves, or 2 tsp. dried
1 Tbsp. minced garlic
3 Tbsp. balsamic vinegar or juice from 1 lemon
1 red bell pepper, chopped finely, garnish
¼ cup fresh chopped parsley

Directions
Preheat an oven to 375ºF. Arrange the 
chicken in one or two roasting pans (or 
use disposable aluminum pans), leaving 
room between the chicken pieces for 

the vegetables. (If you are using thighs 
and breasts both, place the white meat 
in one pan and the dark meat in the 
other — the white meat will cook faster). 
Arrange the carrots, turnips, parsnips 
and onions around the chicken. Drizzle 
the chicken and vegetables with the 
olive oil and sprinkle with salt, pepper, 
thyme, rosemary and garlic. Cover the 
pan(s) with foil and cook the chicken for 
25 minutes for the breasts and 40 min-
utes for the dark meat. 
Raise the heat to 475ºF., uncover the 
pan cook the chicken and vegetables 
for another 20 minutes, until the chick-
en is cooked through and the skin is 
golden (turn the chicken and vegetables 
over in the pan half-way through). 
Transfer the chicken and vegetables 
to a serving platter (or two if you want 
to serve the vegetables separately) and 
drizzle with the juices from the pan, if 
any, and the balsamic vinegar. Sprinkle 
the chopped pepper and parsley over 
and serve. 
Makes 8- 12 servings.

