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Recipe by Odaiah Leeds

Healthier Shabbos Day Meat Board

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Healthier Shabbos Day Meat Board
Meat Meat
Easy Easy
10 Servings
Allergens

Contains

- Tree nuts
5 Hours
Diets
- Gluten Free - Low Carb

Boards have been a fad for a while now. There are dessert boards, cheese boards, appetizer boards…the ideas are endless. They are so fun and easy to prepare and have that wow effect.   This Shabbos meat board is a fun way to spice up your Shabbos seudah. Schnitzel, deli, beef jerky…you can add anything and everything to it. Here are a few of my favorites.   Note: I find beautiful wooden boards at Home Goods in Brick.

Ingredients

Meat Board

  • chicken skewers (see below)

  • London broil (see below)

  • Almond flour schnitzel fingers (see recipe in Taste cookbook; or use your favorite recipe)

  • tomatoes on the vine

Chicken Skewers

  • 4 dark chicken cutlets, cubed

  • 1 red onion, quartered

  • 12 baby colored peppers, sliced in half and deseeded

  • 2 zucchini, cut in rounds

  • 1/3 cup Tuscanini Olive or avocado oil

  • 1/3 cup coconut aminos

  • 1 tablespoon Dijon mustard

  • 1/8 teaspoon black pepper

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1 tablespoon Gefen Minced Onion

  • 8 skewers

London Broil

  • 6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic

  • 1/4 cup avocado oil

  • 2 tablespoons Dijon mustard

  • 2 teaspoons salt

  • 1 tablespoon dried basil

  • 3 pounds flat London broil

Directions

Prepare the Chicken Skewers

1.

Thread onion, chicken, pepper, and zucchini on each skewer three times.

2.

In a large plastic bag, combine remaining ingredients. Place skewers in the bag and turn over a few times so the marinade reaches everywhere.

3.

Leave in the fridge overnight or for at least a few hours.

4.

Bake at 350 degrees Fahrenheit for 45 minutes or until chicken and vegetables have a nice color.

Prepare the London Broil

1.

In a large bag, combine all ingredients.

2.

Marinate London broil overnight in the fridge.

3.

Broil on high for seven minutes, flip, and broil for an additional five minutes.

4.

Let meat rest for 10 minutes.

5.

Once cooled, slice meat thinly against the grain. Can be served warm or at room temperature.

About

Styling and photography by Chay Berger

www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

beef board charcuterie board chicken london broil meat board Odaiah Leeds platter presentation Shabbos
Healthier Shabbos Day Meat Board

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