Beyond beef - Vegan Mediterranean kebabs

Ingredients

* 10 medium russet potatoes (about 3 lb.), peeled, cut into quarters 


* 1teaspoon salt

* 2 tablespoons butter(or margarine for pareve )

* Dash pepper

* 1/4 cup hot milk (for non-dairy you can use 1/4 cup from the cooking potatoes water)

Preparation:

* Place potatoes in large pot add water to cover. Add 1 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with knife . Drain well.


• Return potatoes to pot shake gently over low heat for 1 to 2 minutes to evaporate any excess moisture.

* Mash potatoes with potato masher until no lumps remain. Add butter, pepper and salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.

* I love to add caramelized onion .

Shawarma:

ingredients:

* olive oil

* freshly squeezed lemon juice

* 2 onions

* garlic cloves

* chicken thighs and/or chicken breast

Spices:

* salt

* 3 spoons of silan-date syrup

* cumin powder

* black pepper

* turmeric

* pinch of cinnamon

* sweet paprika

* ground coriander

* sumac

* black pepper

* crushed red chili pepper flakes

Instructions:

•Slice the chicken breast into thin strips lengthwise. Mix together two spoons olive oil and all the spices . Place the chicken and spices.

•Place the onion slices in a frying pan on medium heat with the oil. Fry until the onions are golden.

•Add the chicken breast to the onion when the onions are golden and fry them together for about 8 minutes on medium heat.

Add 3 spoons of silan-date syrup Close the pan for frying 5 minutes more.

Enjoy 😊

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