Everyone loves a meat board for Shabbat day! Since it’s summer, I decided that a grilled version of the classic meat board would be a good choice. I included some classic Shabbat foods like kishka and salami. If you’ve never had them grilled before, you definitely have to try them out! Although it’s a bit of work, everything can be prepared in advance on the board and then wrapped up in Saran wrap to store. Simply remove from the fridge a little while before serving to come to room temperature.

Components of BBQ Board:

1 kishka
1 salami
Baby chicken
Sausages of your choice, cut on a diagonal into pieces
1 New York strip steak or steak of your choice
Gefen Pickles
Gefen Mustard
Aioli
Cherry tomatoes on the vine
Sliced zucchini and yellow squash

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Kishka:

Ingredients:

1/4 to 1/2 cup Gefen BBQ sauce
1 kishka

Prepare the Kishka:

1. Cut the kishka into slices.

2. Brush both sides with BBQ sauce and grill until grill marks appear on both sides.

Salami:

Ingredients:

1/4 cup Gefen Duck sauce
1/4 cup Glicks hot sauce
1/4 cup Gefen honey

Prepare the Salami:

1. Brush the sauce over the slices and grill until lightly charred on both sides.

Steak:

Ingredients:

Kosher salt and freshly ground pepper to taste
1-and-1/2-inch-thick New York Strip Steak

Prepare the Steak:

1. Season the steaks generously with salt and pepper on both sides.

2. Grill the steaks, turning once about halfway through the cooking time for simple grill marks on each side. This should take about 12 minutes total for rare (120 degrees Fahrenheit internal temperature), 14 minutes for medium rare (125 degrees Fahrenheit internal temperature) and 16 minutes (130 degrees Fahrenheit for medium).

3. Remove the steaks from the grill to a cutting board. Let sit for a few minutes before slicing.

Baby Chicken Marinade:

Ingredients:

1/4 cup orange juice
2 tablespoons Glicks soy sauce
2 tablespoons Gefen honey
2 tablespoons Gefen ketchup
2 green onions, sliced
1 tablespoon minced ginger
1 tablespoon rice wine vinegar
1 clove garlic, minced

Directions:

1. Marinate for at least 30 minutes or up to two hours.

2. Let chicken cook for five to six minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. The chicken should come off the grill easily.

3. Cook for an additional five to six minutes. Use a digital thermometer to make sure internal temperature reaches 165 degrees Fahrenheit.

Vegetable Marinade:

Ingredients:

1/4 cup Gefen Olive oil
2 tablespoons Bartenura Balsamic vinegar
1 teaspoon garlic powder
1 teaspoon dried basil
Juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

1. Combine all the ingredients in a bag.

2. Grill the vegetables: seven minutes for the yellow squash, zucchini, and mushrooms, and three to four minutes for the tomatoes.