Disclaimer: I am not a doctor, nutritionist or professional chef. I do not provide nutritional breakdowns or carb counts with my recipes. Google is a great source for that if needed. Blessed be... and happy cooking!

Thursday, March 20, 2025

Seared Pacific Halibut with Creamy Peppercorn Sauce

Full credit for this amazing dish goes to Monica Haim-Kallenberg

Co-owner of Wild Alaskan Company

Monica: "Since my husband Arron is a pescatarian, I’m always on the lookout for meals that satisfy the way a meat-forward alternative might. The creamy peppercorn sauce in this dish is inspired by a classic French bistro dish called steak au poivre. But in this pescatarian version, the sauce is made with light miso paste as its base, giving it an umami-rich flavor profile."

Ingredients: 

  • 2 (6 ounce) portions Pacific halibut 
  • Salt 
  • High-heat cooking oil 
  • ¼ cup water 
  • 1 tbsp light miso paste 
  • 1 tbsp unsalted butter 
  • 2 tbsp brandy, white wine, or vegetable stock 
  • ¼ cup heavy cream 
  • 2 tsp coarsely ground or cracked black peppercorns

Preparation: 

Heat a large skillet over medium-high heat. Pat the fish dry with paper towels. Season both sides with salt and black pepper.

Add enough high-heat cooking oil to cover the bottom of hot pan. When oil is sizzling hot, lower fish into the skillet. Sear until first side is golden brown, then flip when it releases easily from the skillet with a fish spatula, about 3 minutes. Reduce heat to medium. Sear for about 3 to 4 more minutes depending on the thickness of the fillet. Pacific halibut is medium-done when the thickest part of the fillet registers at 130°F on an instant-read thermometer, or when flaked easily with a fork. Add a minute or two of cook time as  desired. Transfer to a serving plate and set aside.

Drain excess oil from skillet, then lower the heat to medium. Remove from the heat to allow it to cool off if needed. Meanwhile, in a small mixing bowl, whisk together water and miso paste. Set aside. 

Make the sauce: Return the skillet to the hot burner, then add butter to the pan. When butter starts bubbling, carefully add white wine/stock/brandy and bring to a simmer. (If cooking over a flame, you may want to move the pan from the heat while adding alcohol to avoid flare-ups.) Use a wooden spoon to scrape up any browned bits from bottom of the pan. Cook for 1 minute to allow alcohol to evaporate. 

Add the miso mixture to the pan, bringing to a rapid simmer. Cook for 2 to 3 minutes or until sauce reduces by half. 

Whisk in the heavy cream and peppercorns and simmer for another 2 minutes or until sauce is thick enough to coat the back of a spoon. Taste to adjust seasoning, adding more peppercorns and/or salt if desired.

Divide the portions between two plates. Spoon the sauce over the fish while still warm. Serve with roasted potatoes (pearl barley for us diabetics) and asparagus.

Blessed be… and happy cooking!

Wednesday, March 19, 2025

Country Gal’s Sugar Free Apple Pie

 Country Gal pointed out my blog is light on desserts...

Enjoy her gracious share of an amazing apple pie!

Ingredients:

  • 6oz. Apple juice concentrate unsweetened
  • 2 T corn starch
  • 6-8 cups thin sliced apples  (I use red delicious or gala — I also use 8 cups as I love a lot of apples)
  • ¼ t nutmeg
  • 1 t cinnamon 
  • 1 T butter
  • 2 crust pie crust (I use Pillsbury Ready Crust)

Preparation:

Preheat oven to 425*. Put one pie crust in pie plate, set aside.

Peel and slice the apples and place in a large bowl. In a smaller bowl combine corn starch, nutmeg, cinnamon and butter.

In a small pot bring apple juice concentrate to a boil, add spice mixture to boiling juice and blend well. Pour over apples and stir to coat all apples slices.

Add apple slices to bottom pie crust, place second crust on top and press edges to seal. Cut small slits in the crust to vent and bake for first 30 minutes at 425*. Reduce heat to 375* and bake for 30 minutes longer. Remove from oven and let cool.

I bake mine on the lowest rack for the first 30 minutes, then move up to the center rack for the last 30 minutes. This makes for a brown and flaky bottom crust. 

Blessed be… and happy cooking!

Tuesday, March 18, 2025

Slow Cooker Beef Barley Soup by Rosie F.

Adapted from a Facebook post & outline by Rosie F.

This wonderful slow cooker soup features mouthwatering flavors along with proper nutrition that won't spiral your sugar numbers. Enjoy!

Ingredients:

  • 2+ lbs chuck stew meat - cut into 1" cubes
  • 1-2 tsp garlic powder
  • salt & pepper to taste - both for meat prep and later for slow cooker
  • 2 tbsp olive oil
  • 8 oz baby carrots or regular carrots peeled and sliced
  • 8 oz washed & trimmed celery heart - chopped
  • 10 oz baby portobello mushrooms - sliced or chunks
  • 1 large onion - cut up
  • 32 oz beef broth
  • 32 oz bone broth
  • 20 oz diced tomatoes - fresh or canned
  • 1 tsp dried thyme
  • 2 tbsp apple cider or sherry vinegar
  • 1 tbsp Worcestershire sauce
  • 1 cup pearl barley

Preparation:

In a large bowl season the stew meat with salt, pepper and garlic powder about 1-2 hours before starting the cook. Wash the carrots, celery and mushrooms. Cut up what needs cutting, including the onions, and set aside so everything is ready when it's time for the slow cooker assembly.


Heat the olive oil in a large Dutch oven and brown meat on all sides. Once that's done, don't drain the oil, just put the whole thing in the slow cooker. Add beef broth and bone broth to the Dutch oven and bring to just a simmer.

Add the baby carrots, the chopped up celery heart and the mushrooms (sliced or in chunks... your call) to the slow cooker and pour in the warmed up beef broth and bone broth.


Add the onions along with the thyme, and then add the diced tomatoes. At this point season with salt & pepper to taste and work in the apple cider or sherry vinegar along with the Worcestershire sauce.

Set slow cooker to low and cook for 6 hours. After 4 hours blend in the cup of pearl barley. The stew has all you need for a balanced meal, but a crisp tossed salad does pair really well.

Blessed be… and happy cooking!



Monday, March 17, 2025

Corned Beef & Cabbage

Pretty much the one thing I like about St. Patrick's Day is the food. I'm not a fan of the man, for reasons that are my own, but which you'll understand if you read my page titled Meet the Chef.

Let's not talk religion, though... let's focus on the food of the day! Corned Beef & Cabbage is quite possibly one of the easiest and most amazing dishes in the history of simple foods. If you can boil water, you can make this fantastic meal. That in itself I think is pretty cool!

Dear fellow diabetics... just a reminder here... go real easy on the potatoes today. Yes, they are definitely a needed component in the dish, but we must remember those darling russets have a GI well above 70 and a rather high GL as well. In a nutshell... behave! :-)

Let's get to it then! Erin Go Bragh!


This recipe will not feature any quantities. Basically, gather what you can fit in your biggest pot or two, because leftovers will be greatly appreciated!
Ingredients:
  • corned beef - make sure it comes with a seasoning packet
  • russet potatoes - peeled
  • carrots - peeled
  • cabbage - quartered
  • brown mustard

Preparation:
The seasoning packets are perfect, except they come in little plastic bags. You can absolutely just dump the packet in the pot, but I'm not a fan of the various corns/seeds working their way in between my cabbage leaves. A few years ago Carolyn offered to sew seasoning bags on the fly. They are such a game changer and readily available commercially if you don't care to make your own.
Place the corned beef in the bottom of the pot. Then layer carrots, potatoes and cabbage, and be sure to toss in the seasoning packet as well. Cover everything with water, bring to a low boil, and go have a Smithwick's. Check the pot for boil and simmer for about 3 hours.

Blessed be... and happy cooking!

Chef Michael's Irish Soda Bread

Irish Bad Boy... and LOVING IT!!!
Caution:
This bread is NOT a good choice for diabetics.
Make it for your friends & family and treat yourself to a sensible taste.
I know... I know... Purists will chastise me... Hardliners may disown me... My Irish heritage is appalled and I am sure my ancestors are stirring in their graves readying to mount a zombie attack against me and my disrespectful ways...

I'm not much of a baker, but years ago when I was running parenting workshops with my very Irish friend Mary Dowd, she introduced me to her version of Irish Soda Bread that was just divine. She was kind enough to share her recipe and I had fun making the breads on my own. Easy peasy...
...and then...
I was getting ingredients to make the breads one year and there they were... calling to me... and I thought... hmmmmm, this might work... Enter the beautiful, amazing, tasty and tradition-bucking...

----CRAISINS----

Irish Soda Bread made with craisins has been my St. Patrick's Day signature treat ever since; friends and family rave quietly by way of yummy noises every year. Ohhhhh the sacrilege... The recipe is best used as a dessert or breakfast bread, because... well, the craisins are just a little weird with corned beef ;-) So without further ado, let me introduce you to something quite different from Irish tradition:

Chef Michael's Irish Soda Bread
Ingredients:
  • 3 cups flour
  • 1/2 cup sugar
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 16 oz. container sour cream
  • 1 egg, slightly beaten
  • 1 cup Craisins…. YES CRAISINS!!!
Yes... I know I am handing my fellow diabetics pure sugar, but there's a good chance not all our guests share our disease, and as always... moderation is our friend. We diabetics are diligent all year round, right? So, in a nutshell... "Live a little!" a few times a year is how I roll... Enjoy!

Preparation:
Mix all dry ingredients well. Add egg and sour cream. 
Fold ingredients with floured hands until well combined, but not overly mixed.
Fold in and combine... and combine.... yeah, right LOL
Basically, squoosh the hell out of this messy, very sticky batch
of gooey goodness until you have a big, sticky ball.
Then... just when you're ready to launch Irish obscenities....
You're done!
Bake at 375 degrees in greased 9” cake pan for about 50-60 minutes
or until the loaf sounds hollow when tapped. Enjoy!
Serve as a dessert or for breakfast… Add a little butter and OMG YUM!
And... all my fellow diabetics? Moderation, please! 

Blessed be... and happy cooking!

Sunday, March 16, 2025

Venison Fried "Meatballs"

This is an adapted version of Grandma Caroline’s Fried “Meatballs”. If you enjoy venison, this is a great way to use the chop meat. The mushrooms provide a nice amount of moisture given the meat has zero fat. Enjoy!

Ingredients:

  • 1.5 lbs ground venison
  • 2 eggs
  • 1/2 cup plus yellow onion - minced
  • 1/2 cup plus baby portobello mushrooms - minced
  • 3 tbsp fresh parsley - minced very fine
  • 3/4 tsp garlic powder
  • 3/4 tsp sweet paprika or half sharp for a little kick
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup flavored breadcrumbs
  • 4-5 tbsp good quality olive oil

Preparation:

Mix all ingredients but the oil in a large bowl... Don't be shy... use your hands and have fun! LOL Once thoroughly mixed, make free-form patties about 1/2" thick. I decided on patties so I could cut way back on the amount of oil grandma used to use.

Heat up a large skillet or Dutch oven if you like a clean stove over medium high and then add the oil. Carefully place the patties in the skillet and fry until you see a color on the bottom that you're happy with. Flip them over and finish with same color. Serve with a nice vegetable and/or a green salad.

Blessed be… and happy cooking!

Saturday, March 15, 2025

Weekend Ramble: Awwwwww....... NUTS! :-)

Nuts... they're a really good snack for us diabetics. Just don't do anything honey roasted, sugared or chocolate covered. This article found on  EVERYDAY HEALTH features the top three nuts and digs into the benefits of each. I especially like pistachios for logistical reasons. Having to shell them takes up time, so over snack time you'll consume less. :-) Hopefully...

Almonds, Walnuts, or Pistachios: Which Is the Healthiest Nut?

By Kelly Kennedy, RDN

Medically Reviewed by Lynn Grieger, RDN, CDCES on July 20, 2023

All nuts have dietary benefits like fiber, plant-based protein, and healthy fat, but is one kind nutritionally superior? See what experts say. All nuts are part of a healthy diet, but some of the nutritional differences may surprise you.

Nuts are a health food that’s often overlooked, despite being a staple of the human diet since hunter-gatherer days. Nuts have been shown to improve overall health when eaten regularly, according to the Cleveland Clinic, and they appear to reduce the risk of several chronic diseases. A study published in Nutrition, Metabolism, and Cardiovascular Diseases in July 2022 found that participants who ate nuts, especially walnuts, had better health markers, including lower BMI and waist circumference, and lower blood pressure, triglycerides, and fasting blood sugar.

A diet that includes nuts may lower heart disease risk by reducing inflammation, improving arterial health, and decreasing the risk of blood clots, which can cause both heart attacks and stroke, according to Mayo Clinic.

Despite these benefits, fewer than one-third of Americans consume nuts regularly, the Cleveland Clinic notes. Calories may be one concern — with their combination of fiber, plant-based protein, and fat, nuts make a filling and nutrient-dense snack, past research found. Ounce for ounce, nuts are a richer source of fat than many other foods, but the types of fats they contain are heart-healthy, and by keeping portions in check, you can easily enjoy nuts daily without going overboard on calories.

Of course, what you’ll find in snack mixes on store shelves can be a far cry from what grows on trees. Nuts are often roasted with added fat or seasoned with added salt and sugar. You’ll get the best nutritional bang for your buck by opting for raw nuts (aka those in their purest form).

With so many varieties to choose from, how do you know which type of nut is best for you? Nutritional choices can be complicated, especially when the foods you’re choosing among seem so similar. Here is a breakdown of what the available research has to say about the pros and cons of three common types of nuts.

Almonds

Almonds are the highest in fiber of the three, and contain the most vitamin E, magnesium, and calcium per serving. You’ll also get a healthy dose of phosphorus and potassium — all nutrients that aid cell growth, energy production, and immune function, notes the Cleveland Clinic. Additionally, almonds contain antioxidants. A study in the January 2023 Frontiers in Nutrition even indicates that almonds may improve muscle recovery post–sweat session. Consider adding almonds to your next salad or enjoying almond butter in place of your usual nut butter.

Walnuts

At first glance, walnuts are lower in protein and fiber and higher in calories than the two other varieties, which may make them seem like a bad choice. But it’s their fat that makes walnuts a standout. You’ll find 2.57 grams (g) of omega-3 fats per 1 oz serving of walnuts, exceeding the minimum amount recommended by the National Institutes of Health.

In fact, walnuts are one of the best plant-based sources of omega-3 fatty acids, a nutrient that has been linked to heart and brain health, according to the Cleveland Clinic.

That fact may explain why research has found these nuts in particular to be so proficient at staving off cognitive decline, boosting mood, and protecting cardiovascular health. For instance, walnuts were found to improve brain health, possibly by decreasing inflammation and oxidative stress in the body, as a study published in Nutrients in February 2020 found. Another small study, published in the same journal in November 2022, noted that regular consumption of walnuts may decrease stress, improve mood, and boost gut microbiome diversity in women (there were not enough male participants to reach statistical significance). There’s also evidence that eating walnuts may help to lower bad LDL cholesterol, triglycerides, and heart disease risk, as Harvard Health Publishing points out.

As a bonus, walnuts are the lowest in carbohydrates of these three types of nuts at only 2 g net carbohydrates (total carbs minus fiber) per serving. This makes them the best fit for those following the ketogenic diet. Try them in tacos, on salads, or in trail mix.

Pistachios

If you like to enjoy more than a handful, pistachios may be the pick for you. They’re lower in calories than almonds or walnuts, but still give you a decent serving, and if you shell them yourself, that'll slow you down, which was shown in a study published in the February 2018 BMJ Open to aid weight loss. In comparison to other nuts, pistachios are lower in calories and fat and higher in heart-healthy unsaturated fats, potassium, and plant-based compounds that can improve overall health and decrease inflammation in the body, a previous review noted. Similarly, a study out of Cornell University found that pistachios were a higher source of antioxidants than blueberriespomegranates, cherries, and beets. Some laboratory and animal studies have shown that antioxidants in the diet protect against the kind of free radical damage that is associated with cancer, according to the National Cancer Institute. Use pistachios to add a crunch to oatmeal, a salad, or tabbouleh.

Which Nut Is Healthiest?

No matter how you crack them, nuts are a healthy addition to any diet. As a concentrated source of healthy fats, vitamins, minerals, and antioxidants, nuts have long been linked to a lower mortality risk, improved heart and brain health, and even a lower risk of type 2 diabetes. In short, nuts can have health benefits for anyone who does not suffer from a nut allergy. Still wondering what the best choice is?

It depends on your personal health goals. If your goal is to improve immune function or boost bone or digestive health, opt for almonds. Following the keto diet or hoping for better heart or brain health or a little mood boost? Walnuts should be your nut of choice. For those looking to lose weight or for the biggest antioxidant boost, reach for pistachios.

While each nut offers a slightly different nutritional profile, they are all healthy in their own way. As they say, variety is the spice of life, and by mixing things up in your nut routine, you’ll be getting the most nutritional bang for your bite and more of the benefits mentioned above!

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Have a great week, everyone, and thank you for your support!

Blessed be… and happy cooking!

                                                            Chef Michael R

 

Friday, March 14, 2025

Watermelon Quinoa Salad

  Credit for this protein-rich salad goes to the ADA's Diabetes Food Hub

This watermelon quinoa salad is packed with nutritious veggies and filling quinoa that will keep you full for hours. Try making this during the summer when watermelon is in peak for a burst of flavor.

Ingredients:

  • 1 cup low sodium vegetable broth
  • 1/2 cup quinoa (rinsed)
  • 1/2 cup baby arugula
  • 2 cup watermelon (medium diced)
  • 1 avocado (medium diced)
  • 1/4 cup salted pumpkin seeds
  • 1/2 oz fresh mint (leaves torn)
  • 4 oz reduced-fat feta cheese
  • 1 med lime (zested and juiced)
  • 2 tbsp olive oil
  • 1 tsp honey

Preparation:

Bring broth to boil in a small saucepan. Add quinoa and cover, reduce heat to low. Cook for 15 minutes, or until broth is absorbed. Spread quinoa onto a large baking sheet pan into a thin layer to cool.

Once the quinoa has cooled to room temperature, arrange the arugula on a large serving platter. Top with quinoa, watermelon, avocado, pumpkin seeds, mint, and feta.

Combine the lime zest and juice, oil, and honey in a small bowl. Whisk to combine and drizzle the dressing over the salad. Add salt and pepper if desired.

Blessed be… and happy cooking!


Thursday, March 13, 2025

Creamy Chicken Apple Salad

 Credit for this protein-rich salad goes to the ADA's Diabetes Food Hub

This salad is a low-carb, power-food dynamo. Easy to prepare and packed full of good nutrition—protein from chicken, fiber from the apple, and healthy fat from the walnuts—this is a quick diabetes-friendly recipe that's perfect for lunches and making ahead. Full of flavor and crunch—you won’t believe how easy it is!

Ingredients:

  • 2 cups cooked chicken breast (chopped)
  • 2 stalks celery (diced)
  • 2 green onions (chopped)
  • 1 medium Jonagold apple (finely diced)
  • 3 tbsp walnuts (chopped)
  • 1/4 cup light mayonnaise
  • 1/4 cup yogurt (plain, fat-free)
  • 1/2 lemon (juiced)
  • 1/8 tsp black pepper

Preparation:

In a medium bowl, combine the chicken, celery, green onions, apple, and walnuts

In a small bowl, whisk together the mayonnaise, yogurt, lemon juice and pepper. Pour over the chicken mixture and gently stir to coat.

Serve salad over your choice of lettuce leaves, bread or crackers.

Blessed be… and happy cooking!



Wednesday, March 12, 2025

Steak Salad with Orange

 Credit for this protein-rich salad goes to the ADA's Diabetes Food Hub

A Steak Salad with Oranges is a refreshing and vibrant dish that combines the rich flavors of flatiron steak with the citrusy sweetness of oranges.

Ingredients:

  • 15 oz sirloin steak (sliced into 1/2 inch thick slices, all visible fat removed)
  • 2 tbsp olive oil (divided)
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic (minced)
  • 1 tsp dried rosemary
  • 1 tsp Kosher Salt
  • 1/2 tsp black pepper
  • 8 cups baby spinach
  • 2 whole oranges (segmented)
  • 1/2 small red onion (sliced)
  • 1/2 cup shelled edamame
  • 1/3 cup balsamic vinegar (for the dressing)
  • 1 tbsp Dijon Mustard (for the dressing)
  • 1 clove garlic (minced, for the dressing)
  • 1 tsp honey (for the dressing)
  • 1/4 cup Extra Virgin Olive Oil (for the dressing)
  • 1/2 tsp Kosher Salt (for the dressing)


Preparation:

In a bowl, whisk together two tablespoons olive oil, balsamic vinegar, minced garlic, dried rosemary, kosher salt, and black pepper to create the steak marinade.

Place the steak in a shallow dish and pour the marinade over it. Ensure the steak is coated evenly.

Let the steak marinate in the refrigerator for at least 30 minutes.

While the steak marinates, make the dressing. In a small bowl, whisk the balsamic vinegar, mustard, garlic, honey, and seasoning. Continue whisking and slowly add the olive oil and whisk until the dressing is emulsified.

Preheat the grill to high heat and heat the remaining one tablespoon of oil.

Remove the steak from the marinade and cook for approximately 4–5 minutes.

In a large salad bowl, combine spinach, oranges, red onions, and edamame. Drizzle half the dressing on the salad and toss to coat. (Reserve remaining dressing for another use.)

Arrange the steak on top of the salad.

Blessed be… and happy cooking!

Tuesday, March 11, 2025

Panko Chicken with Bok Choy & Tomatoes

Crispy chicken and fresh, crunchy veggies.... who would think that eating healthy could be this good? Ok... ok... Yes, I know Panko is bread crumbs, but.... I'm allowing this simple carb every once in a while for two reasons: One... the amount used on two thighs is not very much, and two... well, sometimes ya just gotta live a little :-) 




Ingredients:

· 3-4 lbs chicken thighs
· 2 eggs
· 2-3 cups Panko
· 1 tbsp Montreal Steak seasoning
· 1 head bok choy
· 2 tomatoes
· 1/4 cup olive oil
· 1/2 cup water
· cooking spray

Preparation:

The Chicken:

Spray a baking dish with cooking spray and set your oven to 380 degrees. Skin and debone the chicken thighs, removing as much of the fat as possible. Pour Panko in a bowl and mix in Montreal Steak seasoning. Crack and beat the eggs in a second bowl. Dip the chicken in the egg, coat in Panko and place in baking dish. Once the oven is at 380, put in the chicken and set timer for 40 minutes.

The Veggies:

Cut off the bottom inch of the bok choy and discard. Wash and cut up the stalks and leaves to bite size pieces. Place in a pot with oil and water and simmer until just cooked, but still crunchy, and season with a bit of salt & pepper to taste. Cut up tomatoes, blend with bok choy and simmer another 1-2 minutes just to get the tomatoes warm.

Check on the chicken thighs after 30 minutes. Depending on your oven they may very well be done already. Golden brown Panko is your indicator here .


Blessed be... and happy cooking!

Monday, March 10, 2025

Kofta Kebobs

 Credit for this dish goes to Chef John at allrecipes.com

In this recipe Chef John shares what is one of his all-time favorite things to grill. This is perfect for those times when you want to take a break from grilling burgers, but you also kinda want a grilled burger, since this is basically a Mediterranean-style meatball on a stick. We all know "shish" gets more love, but "kofta" might be the best kebab. Serve over a tomato, onion, and cucumber salad with flatbread or pita and a lemony tahini dressing or homemade tsatziki.

Ingredients:

  • 2 slices whole grain bread - toasted
  • 1 medium yellow onion - diced
  • 2/3 cup Italian parsley - chopped
  • 8 cloves garlic - minced
  • 1 lb ground beef
  • 8 ounces ground lamb
  • 2 ½ teaspoons kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp ground allspice
  • 1 tsp paprika
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 1/4 tsp Aleppo pepper
  • 4 tbsp water
  • 8 bamboo skewers - soaked for at least 1 hour

Preparation:

Gather all ingredients. Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice.

Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture resembles tabbouleh.

Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and Aleppo pepper. Add onion mixture and water. Mix and mash with your hands until well combined. Wrap in plastic wrap or foil and refrigerate until chilled, at least 1 hour, up to overnight.



Remove meat from the refrigerator and roll 1/8 of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide. Make a total of 8 kebobs.


Meanwhile, preheat your grill to medium high. Spray the grill with cooking spray to prevent sticking.


Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C).

Serve over a tomato, onion, and cucumber salad with flatbread or pita and a lemony tahini dressing or homemade tsatziki.

Blessed be... and happy cooking!