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Lag B'omer Recipes

Lag b'omer Recipes

Nothing unites us more than food; add these Lag B'omer recipes to your holiday repertoire! 

Passover Recipes with Mac n CheeseThese days, we may be more likely to light the grill rather than the traditional bonfires our predecessors would build to celebrate Lag B'omer. However you choose to celebrate, it's always a good idea to have one or two recipes up your sleeve. 

In charge of the barbecue? We're here for you! These simple, Lag B'omer-ready recipes are sure to be a success at your next cookout. Plus, they are so easy to prepare, you may even have time to get a haircut, too.

Chag Sameach!


BBQ SALMON STEAKS | BBQ TENDERLOIN | CHICKEN VEGETABLE KABOBS

Barbecued Salmon Steaks
*from the kitchen of Joy Melman



INGREDIENTS:
1/4 cup olive oil
1 clove garlic, crushed
4 tbsp. soy sauce
2 tbsp. yellow mustard
1/4 cup ketchup
Dash of Worcestershire sauce
Salmon steaks or fillets



DIRECTIONS:
Combine first 6 ingredients in saucepan and cook until well-blended. Cover salmon with sauce. Place on double thick layer of foil (open on top) and grill until flaky. Serve with remaining sauce.

Barbecued Tenderloin
*from the kitchen of Rabbi Mark Shook



INGREDIENTS:
Tenderloin, 6-9 lbs. (room temp.)
Garlic powder
Lawry's seasoning salt
Andria's steak sauce, or other if preferred
Mustard
Margarine
Butcher twine



DIRECTIONS:
Preheat over to 350. Season tenderloin with garlic powder, Lawry’s seasoning salt, and Andria’s steak sauce or equivalent, do not trim fat. After rubbing seasoning on meat, smear tenderloin all over with a prepared mustard. Then spread a thin layer of margarine on meat. Fold back over the narrow end of tenderloin and tie with butcher twine to keep it together. Pre-heat outdoor barbecue to 450-500. Grill tenderloin for 7 1/2 minutes on each side for a total of 15 minutes. Bring inside and place in pre-heated oven at 350 for 45 minutes. Check with meat thermometer in thickest part of tenderloin. It should read rare. Let stand approximately 10 minutes before slicing. Enjoy!

Chicken-Vegetable Shishkabobs
*from the kitchen of Lynn Wallis



INGREDIENTS:
Marinade:
1/2 cup chutney   
1/3 cup soy sauce
1/2 cup ketchup
1 garlic clove
1/4 cup lemon juice
2 tbsp. vegetable oil
1/2 tsp. pepper

3 lbs. chicken, in cubes
1 large pineapple
2 green peppers, cut into 1 in. squares
1 pkg. cherry tomatoes



DIRECTIONS:
Combine ingredients to make marinade. Stir well. Set aside small amount for later, when serving. Add chicken and marinate overnight. Alternate marinated chicken and vegetable onto skewers (pack closely on skewers to mix flavors). Place skewers on the grill, cooking slowly so flavors blend. Serve with rice or other desired sides. Enjoy!

We're here for the celebration! 
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Sat, November 23 2024 22 Cheshvan 5785