Keto Friendly Cocktails You Can Make at Home

Bahamian poet and mixologist Nathaniel Lewis (Prince Lewis Vodka), would love to share his recipe for keto friendly cocktail, The Makeout. With lower calories than other hard spirits vodka can also help lower your cholesterol and improve circulation.


The Makeout

1 part Prince Lewis Vodka

2 parts Sugar Free Tonic Water

1 part Lime Juice

Fresh Mint Leaves

Combine and serve over ice

5 Basic Steps for Sizzling Steak

(Culinary.net) A sizzling steak is a surefire sound of summer, and the flavors achieved from one that’s perfectly grilled are hard to match.

Before you fire up your grill, consider these five basics for cooking a chef-worthy steak:

Prepare Your Cut

Taste preferences (and prices) may differ among sirloins, ribeyes, T-bones and more, but the way you prepare steaks likely won’t change much from cut to cut. You’ll want to trim the thickness down to 1/2-1 inch for proper cooking, and setting the meat out ahead of time allows it to warm to room temperature before hitting the grill. Placing a refrigerator-cool slab on hot grates works against you in two ways: first, the cold meat instantly chills your previously warm grill, and second, the inner portion of the steak will take longer to grill.

Add Some Salt

Feel free to add any spices that you prefer, but remember a good steak typically doesn’t require fancy seasoning – a pinch of salt works just fine. Add your salt anywhere between 30 minutes to a few hours before grilling time to help retain moisture and improve flavor.

Aim for High Heat

Grilling a steak correctly actually isn’t just about maintaining a sweltering flame. A two-zone fire is usually the way to go – one side of the grill should be hot (using direct heat) with the other side not quite as warm (indirect heat). This allows you to create a sear over direct heat before finishing cooking through – without burning – over indirect heat.

Sear and Slide

Speaking of searing: Cooking your steak over direct heat 1-2 minutes on each side is normally about right for creating a proper sear. At this point, depending on the thickness of your steak, you’ll want to check for doneness. If it’s not quite to the temperature you’re looking to achieve, simply slide it over to the indirect heat for a finishing touch.

Keep in mind these general guidelines for doneness: 120-125° F is rare, 130-135° F is medium-rare, 140-145° F is medium, 150-155° F is medium-well and 160-175° F is well done.

Let Rest

Finally, as hungry as you may be at this point, resting steaks is an important last step before diving in. Giving your steaks 5-10 minutes (foil or no foil) allows flavors to redistribute and moisture to be retained in the meat.

Find more cooking tips and recipes at Culinary.net. (Family Features)

SOURCE:
Culinary.net

An Easy Solution to After-School Snacking

The early morning chaos and activity-packed evenings of the back-to-school season can make finding time to connect challenging. Throughout the day, there can be small windows of time that your family can make the most of – even if only for a few moments that matter.

“As a busy mom, I know how hard it can be to find time to slow down with the kids,” said Dr. Tanya Altmann, pediatrician and parenting expert. “After-school snack time is my secret weapon. It’s a time we can all pause for a few minutes before running out the door to soccer or starting homework. As a doctor, I’ll take any extra opportunity to provide the nutrients my kids need. That’s why I focus on nutrient-rich snacks, which always include milk in our house.”

Most Americans, including kids, fall short on the recommended three daily servings of real milk and milk products for kids ages 9 and up, according to the USDA Dietary Guidelines Advisory Committee. Adding real dairy milk to afternoon snack time is an easy way to get kids nutrients they need to grow up strong, which is one less thing for parents to worry about.

“The great thing about milk is that kids already love it, so it’s an easy way to get protein and other essential nutrients they need to fuel their after-school activities and meals,” pediatrician Dr. Ilan Shapiro said. “It’s not a battle to get them to drink it like so many foods can be.”

You can make the most of snack time with simple, fun recipe ideas like Harvest Fruit and Oat Energy Bites, which are a quick way to fuel up. Pairing these with an 8-ounce glass of real milk provides protein and essential nutrients kids need to power through after-school homework or activities.

Snacking recipes are not only easy to make, but also easy to plan. For more tasty on-the-go recipe ideas to try this back-to-school season, and to shop for ingredients, visit milklife.com.

Harvest Fruit and Oat Energy Bites

Recipe courtesy of Emily Caruso of Jelly Toast on behalf of Milk. Love What’s Real

Servings: 10, 2 bites per serving

  • 1/2       cup milk
  • 1 1/2    cups rolled oats, divided
  • 2          tablespoons almond nut butter
  • 2/3       cup dried apple rings, chopped (soft variety)
  • 1/2       teaspoon apple pie spice
  • 1          pinch salt
  • 1/4       cup dried cranberries or dried tart cherries
  • 2          tablespoons chopped pecans or almonds
  • 1          glass milk (8 ounces each) per serving
  1. In bowl of food processor or high-speed blender, combine milk, 1 cup rolled oats, nut butter, dried apple rings, apple pie spice and salt. Pulse until mixture becomes fairly smooth and holds together when rolled. Transfer mixture to medium size bowl.
  2. Stir in remaining oats, dried cranberries and chopped nuts. Roll mixture into tablespoon-sized balls and place on parchment paper-lined baking sheet. Chill 1 hour, or until firm. Keep bites covered and refrigerated up to 3 days.
  3. Pair each serving with 8-ounce glass milk.

Nutritional information per serving: 190 calories; 3.5 g fat; 0 g saturated fat; 5 mg cholesterol; 12 g protein; 28 g carbohydrates; 2 g fiber; 150 mg sodium; 334 mg calcium. Nutrition figures based on using fat-free milk and include 8-ounce glass fat-free milk. (Family Features)

Photo courtesy of Emily Caruso of Jelly Toast on behalf of Milk. Love What’s Real

SOURCE:
MilkPEP

Add Mushrooms to Your Snacking Menu

Mix up your snacking habits with a more nutritious option to serve ahead of a meal or on its own. These Roasted Portobello Mushrooms with Beets and Goat Cheese are ready in just half an hour with only eight ingredients, allowing you to dish up a flavorful bite without going overboard in the kitchen.

Find more recipes at senecafoods.com.

Watch video to see how to make recipe!

Roasted Portobello Mushrooms with Beets and Goat Cheese

  • 1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
  • 4          large portobello mushrooms (about 1 pound)
  • 1/4       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  • 1/2       cup fresh bread crumbs, such as sourdough or whole wheat. (See note below)
  • 1/4       cup sliced green onions or chopped chives
  • 1/4       cup      coarsely chopped walnuts, toasted
  • 1/2       cup (2 ounces) crumbled goat cheese
  1. Heat oven to 400°F.
  2. Drain beets. Coarsely chop 1/2 cup beets.
  3. Trim stems flat and remove gills from mushroom caps using a spoon. Place caps, rounded side down, on foil-lined baking sheet; season with salt and pepper.
  4. In medium bowl, combine chopped beets, bread crumbs, green onions and walnuts. Spoon mixture into caps and top with goat cheese.
  5. Bake 12 to 15 minutes or until heated through and mushrooms are tender.

Note: Using a food processor, pulse a few pieces of sour dough or wheat bread several times until finely crumbled. (Family Features)

SOURCE:
Aunt Nellies

Simple, Family-Friendly Solutions

During the hustle and bustle of a busy school week, juggling after-school activities, homework, dinners and next day lunch prep can be exhausting. Finding ways to simplify evenings while running a more efficient kitchen routine can make life more delicious for parents and children alike.

Consider these ways to make family meals work overtime for you.

Plan for leftovers. One easy way to make the most of your time in the evening is to make dinners that serve dual purpose – choosing recipes that shine when leftovers are reinvented for lunch the next day, like an all-time classic: chicken fingers. Making them at home is not only healthier than typical restaurant offerings, but leftovers can be used in a recipe like this Chicken Tender Smart Pocket, perfect for packing in your child’s lunchbox.

Use kid-friendly, better-for-you ingredients. It’s no secret it can be tough to serve smart choices your kids will actually reach for again and again. Set up a simple toppings bar with a favorite protein, chopped crunchy veggies and simple sauces alongside fun, do-it-yourself foods like stuff-able Toufayan Smart Pockets. Available in Original, 100% Whole Wheat, Everything and Organic Sprouted Whole Wheat varieties, they’re easy to hold, fun to stuff and only 80 calories each.

Focus on family favorites. When you’re busy making a meal the whole family loves, your time spent in the kitchen may not feel so much like a drain on the evening. Throw it back to childhood with these Sloppy Joe Smart Pockets, an easier-to-eat version with the timeless taste of seasoned beef.

Discover more family meal solutions at Toufayan.com.

 

Chicken Tender Smart Pocket

Servings: 1

  • 3          breaded chicken tenders
  • 2          tablespoons mayonnaise
  • 1          Toufayan Smart Pocket, any variety
  • 2          pieces curly lettuce, washed and dried
  • 2          thinly sliced tomatoes
  • salt, to taste
  • pepper, to taste
  1. Bake chicken tenders according to package instructions.
  2. Spread mayonnaise evenly on insides of pita bread pocket.
  3. Layer lettuce then tomatoes and place chicken tenders evenly across pita bread pocket. Season with salt and pepper, to taste.
  4. Serve immediately.

Sloppy Joe Smart Pockets

Servings: 4

  • 1          pound ground beef
  • 1/4       cup finely chopped celery
  • 1/4       cup finely chopped onion
  • 1/4       cup finely chopped carrot
  • 1          clove minced garlic
  • 1/2       teaspoon salt
  • 1/8       teaspoon pepper
  • 1/4       cup tomato paste
  • 2          tablespoons brown sugar
  • 2          teaspoons apple cider vinegar
  • 1/2       teaspoon yellow mustard
  • 1          cup water
  • 4          Toufayan Smart Pockets, any variety
  1. In large skillet over medium heat, brown ground beef, celery, onion, carrot, garlic, salt and pepper, breaking up beef until browned and no longer pink, approximately 6-8 minutes.
  2. Add tomato paste, brown sugar, vinegar, mustard and water; mix well.
  3. Bring to boil, reduce to simmer and cook 15-20 minutes until sauce thickens and flavors meld.
  4. Remove from heat; taste and adjust seasonings, if necessary.
  5. Divide evenly among pita bread pockets and serve. (Family Features)

SOURCE:
Toufayan

5 Tips for a Tasty Tailgate

Casual and diehard sports fans alike can all agree one of the best parts of game day is the tailgate. Whether you’re heading to the game to take part in the action or tuning in on the big screen, you can light up the scoreboard this season with these tips for a fun, easy and downright tasty tailgate (or home-gate).

Start early. There’s likely no easier way to send a tailgate spiraling out of control than to get a late start, which puts the party in a rush ahead of game time. Prepare early, and if you’re heading to the stadium, leave yourself plenty of time to find the ultimate parking spot, light the grill and enjoy the atmosphere.

Keep it simple. A true tailgate experience starts with flavorful foods fit for a crowd, which calls for ready-to-go ingredients like Eckrich Smoked Sausage, crafted with just the right blend of spices for a rich, savory and smoky taste. Because it’s pre-cooked, just heat it up and pair with other simple ingredients, such as a hoagie bun and some peppers for an easy Grilled Smoked Sausage and Pepper Hoagies.

Share the responsibility. Preparing shouldn’t fall on one person’s shoulders. Instead, ask each attendee to bring something useful for the entire group, such as plasticware, trash bags, napkins, cups, drinks and games.

Make it customizable. Especially if you’re bringing a large group, creating a spread that allows for personalization can help ensure everyone leaves happy. These Deluxe Nacho Dogs call for an abundance of topping options, giving guests full freedom to concoct their own creations, and they pair perfectly with Nathan’s Famous Beef Franks – made with 100% premium beef, no artificial flavors or colors and no fillers or by-products.

Ensure an easy cleanup. When the tailgate is winding down and the game is about to start, it’s almost inevitable there’ll be a rush to pack up and head to the stadium (or the couch). Make things simpler and quicker by using disposable plasticware, plates and cups, and strategically placing trash bags in easily visible areas for everyone to clean up as the party continues, rather than scrambling to pick everything up at once.

For more recipe ideas and tailgating inspiration, visit nathansfamous.com and eckrich.com.

Grilled Smoked Sausage and Pepper Hoagies

Cook time: 22 minutes

Servings: 4

  • 1          package Eckrich Smoked Sausage
  • 1          red or green bell pepper, halved and seeded
  • 4          slices (1/2-inch thick) large red onion
  • 1/4       cup bottled hickory or spicy barbecue sauce
  • 4          hoagie rolls or 8-inch French bread rolls, split
  1. Heat grill to medium-high heat and oil cooking grates. Cut each sausage link in half crosswise.
  2. Grill sausage, peppers and onions, covered, 5 minutes. Turn; continue grilling, covered, 5 minutes, or until sausage is heated through and vegetables are crisp-tender.
  3. Brush barbecue sauce over both sides of sausage and vegetables. Arrange rolls, cut-sides down, around edges of grill. Continue grilling, covered, 2 minutes, or until rolls are lightly toasted. Cut bell peppers into strips; separate onion slices into rings.
  4. Serve sausage and vegetables in rolls.

Deluxe Nacho Dogs

Prep time: 15 minutes

Servings: 4

  • 1          head lettuce
  • 1          tomato
  • 1          red onion
  • 2          jalapeno peppers
  • chives
  • 1          package (8 hot dogs) Nathan’s Famous Skinless Beef Franks
  • cheese sauce
  • 1          package hot dog buns
  • sour cream
  1. Heat grill to medium-high heat.
  2. Wash and dry lettuce, tomato, red onion, jalapeno peppers and chives. Chop lettuce. Dice tomato and red onion. Remove jalapeno stems then slice. Chop chives.
  3. Grill hot dogs 4 minutes, turning once halfway to warm through.
  4. Heat cheese sauce according to package directions.
  5. Personalize hot dogs with desired toppings. Spoon cheese sauce over entire dog then layer lettuce, tomatoes, onions and jalapenos. Add sour cream and garnish with chives.

Tip: To add heat, slice jalapenos and fry in skillet over medium heat with olive oil, salt and pepper. Cook until slices begin to blacken. (Family Features)

SOURCE:
Nathan’s Famous

Eckrich

Pitchfork Pretty Launches Robust Rum Program in Celebration of National Rum Month

Rum Month selection includes over 40 different rums from more than 20 different countries 

Photography courtesy of Laura Hajar + Courtesy of Resplendent.

Photography courtesy of Laura Hajar + Courtesy of Resplendent.

Pitchfork Pretty, the award-winning East Austin restaurant known for garden-fresh produce and contemporary Hill Country cuisine, announced today Rum Month, a four week celebration of rum in honor of National Rum Month in August and National Rum Day on August 16. Beginning August 1, the restaurant will feature 12 rum-based cocktails and showcase over 40 different rums sourced from more than 20 countries.

As part of Rum Month, Pitchfork Pretty will feature two distinct rum flights -one spotlighting rums of various ages, and another featuring unique rum expressions that don’t adhere to specific rum styles (light, gold, aged, dark, overproof, cachaça, etc.) The two flights are dubbed the “Aged Rum Flight” and the “Misfit Rum Flight” respectively. Both flights are composed of four 1-ounce pours for $25.

The Clouseau (Cana Brava 3yr, Vanilla, Raspberry, Coconut).  Photography courtesy of Alexander Dubey.

The Clouseau (Cana Brava 3yr, Vanilla, Raspberry, Coconut). Photography courtesy of Alexander Dubey.

The restaurant will kick off Rum Month with six specialty rum cocktails available for the first two weeks of the month and rotate to six new rum-based cocktails the last half of the month. The first six cocktails include:

  • Clear Eyes, Full Heart - Havana Club Blanco, Ford’s Gin, Creole Shrub, Grapefruit

  • Pineapple Express - Plantation Pineapple, Lime, Coconut, Allspice

  • The ClouseauCana Brava 3yr, Vanilla, Raspberry, Coconut

  • Corn & MolassesZaya Reserva, Velvet Falernum, Angostura

  • Steal My Sunshine - Batavia Arrack, Chairman’s Spiced, Lemon, Cinnamon, Ginger

  • Flower Power - Brugal 1888, Cava, Chamomile 

“There are so many different ways to showcase rum, which is why we’re dedicating a full month to it,” said Thomas De La Garza, Beverage Director at Pitchfork Pretty. “Most people are familiar with rum in tiki cocktails, but we want to demonstrate how multifaceted rum is. The variety of styles we’ve selected for this program will provide something for every palate. We’re excited to feature a wide range of rums that illustrate how versatile the unique spirit can be.”

Rum Month follows Pitchfork Pretty’s recent announcement of its expanded Banchan & Barbecue service and the end of its Sunday Brunch service.

Pitchfork Pretty opened in June 2017 and quickly became an Austin mainstay, topping best new restaurant lists on the likes of Texas Monthly, the Austin American-Statesman, and Austin Monthly among others. StarChefs named Max Snyder a Rising Star, and Condé Nast Traveler called Pitchfork Pretty an “eclectic…departure from the expected.”

For more information, please visit Pitchfork Pretty’s website, pitchforkpretty.com, or follow the restaurant on Facebook (/pitchforkpretty) and Instagram (@pitchforkpretty).

Flavorful, On-Trend Asian-Inspired Summer Entertaining

Summer is the perfect time to bring out the grill and enjoy creating a flavorful meal when entertaining your family and friends. While some choose to whip up classic recipes, you can heat things up by taking advantage of all the seasonal ingredients and popular culinary trends, such as opting for authentic, Asian-inspired recipes.

With many Americans opting to eat more ethnic foods, it’s evident that global flavors continue to be on the rise. While Asian flavors are not new, they continue to pique consumers’ curiosity. Incorporating on-trend, plant-based products and ingredients that bring out Asian flavors aid in creating bright and balanced dishes for all your eating occasions both indoors and in the backyard this summer.

Consider these tips to ensure your summer gatherings are ones to remember.

Take Advantage of Seasonal Ingredients

Summer provides a variety of fresh flavors to incorporate into meals, whether you’re stirring up a classic family recipe or something new. Seasonal tastes like tomatoes, peaches, corn, blueberries, avocados and other sun-ripened fruits and vegetables can help showcase the variety of the summer harvest.

Opt for Simple, Flavorful Swaps

From sides to salads and sandwiches, many summer dishes are served with creamy condiments. However, simple, accessible swaps can provide the same robust flavors using fewer, cleaner ingredients. One time-tested example is rice vinegar, which can be an alternative to mayonnaise and creamy dressings. To help elevate the flavors of your summertime dishes with minimal calories, consider an option like the NAKANO lineup of eight delicious rice vinegars, which are made with real rice and the finest ingredients, creating a clean flavor that is smoother and mellow compared to other vinegars. Featuring easy-to-read labels with no more than seven ingredients, it has no added preservatives, no artificial flavors and no high-fructose corn syrup or MSG. These rice vinegars are available in eight delicious varieties, including the new Toasted Sesame Rice Vinegar.

Serve Up On-Trend Asian Dishes

Asian flavors and ingredients continue to be increasingly popular due to delicious flavor profiles combined with vibrant colors and presentation on the plate. When warmer weather calls for lighter meals, go for an option that blends popular culinary trends and adventurous tastes like those typically found in Asian cooking to wow your crowd. Even the most inexperienced of cooks can whip up this Asian Buddha Bowl with Lemon-Tahini Dressing, featuring tofu, nourishing veggies and a sweet-yet-tangy dressing – a combination to leave your guests eager for your next get-together.

For more recipe inspiration and tips for creating fresh summer flavors, visit NAKANOFlavors.com.

Asian Buddha Bowl with Lemon-Tahini Dressing

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 6

Tofu Marinade:

  • 2          tablespoons NAKANO Seasoned Rice Vinegar or NAKANO Roasted Garlic Rice Vinegar
  • 1/4       cup tamari (Japanese soy sauce)
  • 1          tablespoon sesame oil
  • 2          teaspoons chili paste
  • 2          garlic cloves, diced
  • 2          blocks extra-firm tofu, pressed and cut into 1-inch cubes
  • nonstick cooking spray
  • wooden skewers, soaked in water

Buddha Bowl:

  • 2          cups fresh, shredded carrot
  • 2          cups broccoli, cooked and cut into small florets
  • 3          cups brown rice, cooked
  • 2          teaspoons sesame seeds, toasted

Lemon-Tahini Dressing:

  • 1          tablespoon NAKANO Natural Rice Vinegar or NAKANO Organic Natural Rice Vinegar
  • 2          tablespoons tahini (sesame seed paste)
  • 3          tablespoons sesame oil
  • 1          tablespoon tamari (Japanese soy sauce)
  • 1          tablespoon maple syrup
  • 1          garlic clove, grated
  • 1          teaspoon grated ginger
  • 2          tablespoons lemon juice
  1. To make Tofu Marinade: In small bowl, whisk rice vinegar, tamari, sesame oil, chili paste and diced garlic. Add tofu to bowl and place in refrigerator 10-20 minutes to allow tofu to marinate.
  2. Before lighting grill, spray with nonstick cooking spray then heat grill to medium-high heat. Remove tofu from marinade and thread on skewers. Grill each skewer 10 minutes, turning midway, or to desired doneness.
  3. To make Buddha Bowl: In six bowls, evenly combine carrots, broccoli, baked tofu, brown rice and sesame seeds.
  4. To make Lemon-Tahini Dressing: In medium bowl, whisk rice vinegar, tahini, sesame oil, tamari, maple syrup, garlic, ginger and lemon juice until combined. Top each bowl with dressing, as desired.

Substitutions: Tofu can be substituted with 1 1/2 pounds boneless, skinless chicken or top sirloin steak. (Family Features)

SOURCE:
NAKANO

A Fast, Filling Breakfast

A filling yet nutritious breakfast is a productive way to start any day, especially one loaded with flavor. Spanish Potato and Onion Omelets are simple to make and pack plenty of protein with diced ham and eggs paired with the complementary tastes of onion and potatoes.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Spanish Potato and Onion Omelet

Recipe courtesy of the National Onion Association

  • 1          cup olive oil, divided
  • 4          Yukon Gold potatoes, peeled and cut into 1/8-inch slices (about 4 cups)
  • salt, to taste
  • pepper, to taste
  • 2          medium onions, thinly sliced (2-2 1/2 cups)
  • 6          eggs
  • 4          ounces cured, cooked ham or prosciutto, diced
  1. In large saute pan, heat 3/4 cup olive oil. Cook half potatoes until tender and golden, turning often. Drain. Season with salt and pepper, to taste. Repeat with remaining potatoes.
  2. Add 4 tablespoons olive oil to pan. Cook onions until soft, about 15 minutes. Add potatoes to onions.
  3. In large bowl, beat eggs. Add eggs to potato and onion mixture. Stir in diced ham or prosciutto. Reduce heat to low and cook 8-10 minutes until golden brown on bottom. Invert platter on pan and flip omelet onto plate. Add remaining olive oil to pan; slide omelet back into pan.
  4. Cook until golden brown on bottom.
  5. Slide omelet onto serving plate. Let cool. Cut into wedges. (Family Features)

SOURCE:
Culinary.net

Looking for the Perfect Summer Kabob? Think Layla’s!

Layla’s Lebanese Restaurant serves up tips on preparing the perfect summer kabob

The dictionary defines a kabob as being cubes of meat marinated and cooked with vegetables, usually on a skewer. That definition may give people an idea of what it is, but it doesn’t explain how to achieve the delicious taste that people crave in a great kabob. Those who want to know how to make a truly great kabob need to look toward tradition and use authentic Middle East recipes. Summer is the perfect time to make this dish, which when done right, will please any crowd.

“If you want a special meal that will bring people together and give them something to remember, opt for kabob,” explains Mathil Chebat, the mother and executive chef of Layla’s Lebanese Restaurant, a family owned and operated restaurant. “Kabob has a rich cultural history and people love the flavors when it’s done right.”

It’s believed that the term kabob dates back to the late 1300s, with them originating with Turkish soldiers. Traditionally, the kabobs are grilled with fresh cuts of meats and vegetables. Today, there are many variations, including vegan versions made with chunks of marinated tofu or seitan in place of the meat. The good news is that kabobs are versatile, so people can include the protein and vegetable options that they prefer.

Layla’s Lebanese Restaurant is known for serving up some of the best authentic kabob in the area. Kabobs are a great option for those wanting to grill over the summer because they can be made so many different ways. There are options for those who are health-conscious, vegetarian, vegan, or wanting all organic.  There are some good reasons for giving Lebanese food a try, including to expand your horizons, try some new flavors and dishes, add some spice to your life, learn about another culture, and to discover new things you may like and want more often.

Those who want to try making it at home this summer will want to keep these tips in mind for preparing the perfect summer kabob:

  • Start with high-quality ingredients. Having good ingredients is going to make a big difference in how the kabob turns out. Make sure you have high-quality cuts of meat and fresh vegetables to start with. Try to stick with ingredients that will take a similar amount of time to cook.
  • Choose a good-tasting marinade and let the meat or tofu marinate for at least a couple of hours. The marinating process is important to how flavorful the kabobs will end up being.
  • Opt for good-quality skewers if you plan to make them more than once. There are stainless steel ones available that can be washed and reused. If you won’t be making them very often, you can opt for bamboo ones. Choose ones that are not too thin because you don’t want them breaking with the weight of the food on them.
  • Assemble your skewers so that they have an alternating pattern, from your protein source to your vegetables.
  • Cook them on the grill, watching the time so that they cook thoroughly but don’t burn. The amount of time you cook them for depends on what is on your kabob.
  • Serve them over a bed of rice, serve them still on the skewer, or remove the ingredients and pop them into a pita pocket.

“There’s nothing like a great tasting kabob,” added Chebat. “It’s a tradition in our culture and it’s one of the most popular dishes we serve at the restaurant. People love it, and this summer is a great time to try making it yourself.”

Try making Layla’s Beef Kabobs:

Recipe Serves 10 Skewers.

Ingredients:

1 pound of Ribeye

2 Green Pepper

1 Large Onion

2 Tomatoes

2 Teaspoons of Olive Oil

1 Teaspoon of Salt

1 Teaspoon of Pepper

5 Cloves of minced Garlic

20 wooden skewers to make kabobs.

Preparation: Preparation time 35 Minutes

  • Cut the Ribeye into chunks of cubes, big enough to put on a skewer.
  • Cut the Green pepper, onion and tomato into big chunks.
  • Mince your five garlic cloves for the marinade. The smaller the better.
  • In a large bowl prepare the marinade using 2 teaspoons of olive oil, salt, pepper, and the minced garlic. This is going to give you your Layla’s savory flavor.
  • Mix until everything is together and then add your chunks of ribeye.
  • Let it marinate for about 20 minutes.

Directions:  30 Minutes

  • After you marinate your beef kabobs you are then going to start the process of skewing them.
  • You will then put 5-6 pieces of ribeye on each skewer until finished.
  • You will alternate between green pepper, onion, and tomato for your vegetable skewers.
  • Add a pinch of salt and pepper to each vegetable kabob for flavor.
  • Once finished you are ready to grill these delicious and healthy kabobs.

Don’t forget the Delicious Layla’s Garlic Whip.

Suggested sides:

Rice pilaf

Salad

Corn on the Cob

Layla’s Lebanese Restaurant, located at 2217 Old Bridge Road in Woodbridge, Virginia, is owned by the Chebat family. The restaurant was started by Michael Chebat and his wife, Mathil, and it is run by them and their eight children. Together, they have created a menu that appeals to many, including those who are health-conscious, vegetarian, vegan, gluten-free, and seeking organic options. The restaurant is open Monday-Thursday from 11:00 am to 9:00 pm, Friday and Saturday from 10:00 am to 10:00 pm, and Sunday from noon until 4:00 pm.

The company has defined a set of core values that include love, family, trust, quality, and flavor. Layla’s Lebanese Restaurant offers a menu filled with authentic Middle East dishes, including kabobs, falafel, hummus, grape leaves, beef shawarma, meat pies, stuffed cabbage, a Lebanese version of steak tartar, and a wine and beer menu. The restaurant also offers full catering services for birthdays, graduations, business events, work lunches, and more. Those who sign up for their email list will receive 10 percent off their next visit. For more information about Layla’s Lebanese Restaurant, visit the site at: https://www.laylas.net

The company also offers a line of ready-made products that are available in stores and farmer’s markets throughout Virginia and New York. The Layla’s Food Company product line includes Layla’s Garlic Whip, available in original, honey garlic, jalapeño cilantro, cranberry, and sun-dried tomato, and Layla’s Hummus, available in original and black bean. The website offers recipes and a free cookbook that can be downloaded. For more information about Layla’s Food Company, including which stores carry the product line, visit the site: https://www.laylasfood.com