For anyone going dairy for your Chanukah parties this year, we’ve got you covered here. But for those of you who are planning on serving meat, the recipes below are for you.
From BBQ Meatball Tarts and Chinese Chicken Poppers, to Smoked Short Rib Tacos and Mini Egg Rolls, we’ve got something for all the meat lovers out there!
We hope you enjoy, and Chag Sameach!
1. BBQ Meatball Tarts by Miriam (Pascal) Cohen
Who knew that a comfort-food staple like meatballs could become such a pretty and delicious appetizer? Whether they’re served at a buffet, kiddush, or party, or you plate them at your seudah, these tiny tarts are a guaranteed crowd-pleaser!
2. Chinese Chicken Poppers with Spicy Aioli by Rorie Weisberg
Watch Rorie make these easy poppers here!
3. Hawaiian Chicken Bites by Chavi Feldman
These adorable “all-in-one-bite” chicken skewers will have you popping way too many to count… At least, that’s what happened to me! The pungent combo of sweet and spicy rates super high in my book.
4. BBQ Beef Jalapeño Poppers by Molly Hagler
Jalapeño poppers are classically made with cheese, and with a husband who is allergic to dairy, I decided I had to find an alternative. These were actually only mildly spicy, but that’s because I took extra time to make sure that all seeds and ribs were removed.
5. Philly Steak Crostinis by Michal Frischman
I wandered into Gourmet Glatt and asked Reb Yehoshua, who runs the meat department, which cut of meat he recommends for Philly steak sandwiches. He steered me to the large kolichel, which doesn’t have the connective tissue a small kolichel has and is actually a tender cut of chuck. He partially froze the meat, then sliced it on his industrial meat slicer, and also gave me some tips, since, as it turns out, he grew up in Philadelphia and knows the ins and outs of this classic sandwich. This is my interpretation, with a bit of a more formal twist.
6. Smoked Short Rib Tacos by Victoria Dwek and Leah Schapira
Hand-shredded prime beef in fried wonton wrappers. Recipe courtesy of Reserve Cut, located in downtown Manhattan. At Reserve Cut, this appetizer is served with a pineapple, tomato, and cilantro salsa. Add red onion, a finely diced jalapeño pepper, lime juice, salt, pepper, and olive oil.
7. Sesame-Crusted London Broil by Daniella Silver
Amazing flavor and so easy to make! Don’t skip the marinating step. Serve sliced for a main dish or cubed with toothpicks for a savory appetizer.
8. Mini Egg Rolls from the Dining In Cookbook
A real winner!
9. Chicken Satay With Chimichurri Dipping Sauce by Faigy Grossman
Amazingly soft and tasty, these chicken skewers have a sophisticated dipping sauce that also doubles as your marinade, making the recipe that much easier to prepare (although it’s simple as it is!). You can prepare some extra chicken to use in the filling for the fleishig sushi platter, so you’re prepping two-in-one.
10. Fleishig "Sushi" Platter by Faigy Grossman
I was tickled pink when these scrumptious “sushi” rolls came out as perfectly amazing as I had envisioned. They held together just right, sliced beautifully, and had superior flavor in each bite. I tried out an assortment of combinations, and all were tasty and fun to create — be daring and use whichever combos you’d like!
11. Smoky Stuffed Mushrooms by Chavi Feldman
When my husband walked into the house while I was baking these amazing appetizers, the first thing he said was, “Mmmm, what smells so good?” The aroma of this finger-lickin’ meat sauce was just a prelude to the amazing taste that these stuffed mushrooms offered! And don’t stop at mushrooms — I tried it on pulled beef with equally delicious results.
12. Satay Trio by Rivky Kleiman
Tender chicken, beef, and mushrooms marinated to perfection. Skewered for serving ease and dipped for your eating pleasure. The perfect party food.
13. Reuben Latkes by Michal Frischman
Not that indulging in fried food is a regular occurrence for me, but if I would, these latkes would be my choice. Besides being super crispy, they are the complete opposite of bland and boring. You can get creative with the toppings, but adding something acidic, like pickles or sauerkraut, is a must to avoid a greasy bite. Watch the video here.
14. Pastrami-Potato Croquettes by Miriam (Pascal) Cohen
Inspired by a dish I had at a restaurant, these little balls of potato, onion, and pastrami are the ultimate crowd-pleaser!
15. Chicken Taco Bites by Michal Frischman
These are perfect for a crowd and easy to prep ahead. To avoid soggy tortillas, assemble just before serving. Thanks to Shevy G. for this idea!
16. Latke Fried Chicken by Rivky Kleiman
This fried chicken is a Chanukah treat that can be enjoyed year round by fellow foodie Chef Abe Tsvik. Chef Abe trained in Pardes and most recently enhanced diners’ experience at Revolve of Lakewood. Chef Abe’s Chanukah chicken is guaranteed to become a family tradition.
17. Lemon-Dill Skewers by Nechama Norman
18. Mirin-Garlic Glazed Skewers by Nechama Norman
19. Curry Crumb Chicken and Dip by Nechama Norman
20. Mini Pastrami Quiches by Nechama Norman
Originally published November 2023. Updated and improved December 2025.
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