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Just like a chicken on the fire should be: a blue-and-white "butcher's salad" for Independence Day

Something nice and light that will not require you to work too hard and will go more or less with everything you have

Tags

• recipe

• salad

• vegetables

• Chickens

• Seduced

• Independence Day

Yogev Yaros

Monday, 12 April 2021, 06:00 Updated: 06:34

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The secret is in the spice mixture for the chickens.

Israeli butcher salad with chicken and toasted pita pieces (Photo: Alon Mesika)

Everything on Independence Day is always so basic and flowing - on the fire, coals, waves, a little lemon, a little spicy.

Who has the time and energy for recipes on a day like this?

But still, here's something nice and light that will not require you to work overtime and will go more or less with everything you have.

This dish is a kind of butcher's salad that simulates the bite of the pita, only in a reversal of functions - a base of Israeli vegetable salad, crispy and fresh, topped with roasted chickens in a spice mixture that is worth embracing for your next fire and in general, and above all toasted pita zest, And absorbs all the different flavors of the salad.

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To the full article

Excellent seasoning for roasted chickens

The chicken seasoning in the dish gives a local "ummi" taste to the chicken meat thanks to combinations and balances between the various spices: turmeric, cardamom, fenugreek and shatta gross pepper.

Worth a little effort and purchase fresh and aromatic fenugreek powder, it alone takes this spice blend to surprising and assertive taste districts, just as a chicken on fire on Independence Day should be.

Israeli salad with chickens

Recipe By: Yogev Yaros, Walla!

Food

• ★

• ★

• ★

• ★

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• 30 minutes work

• 5 diners

• Israeli

• Recipes for Independence Day

• fleshy

• Salads

• chicken

• vegetables

• meat

• kosher

Fresh vegetable salad with roasted chickens in excellent seasoning (Photo: Alon Mesika)

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Ingredients

• For chickens:

  • 4 units of chickens free of cartilage and tendons

  • ½ a teaspoon of turmeric

  • ¼ as ground flour

  • ¼ A teaspoon of ground cumin

  • ¼ Spicy chili

  • Ground meatballs (optional)

  • Salt

• not that:

  • 1 green hot pepper

  • 1 pita

  • 1 teaspoon of hyssop

  • Olive oil

• For salad:

  • 4 Maggie tomatoes cut into sixes

  • 10 cherry tomatoes cut into quarters

  • 2 coarsely chopped cucumbers

  • 4 radishes cut into quarters

  • ½ Bunch of parsley (leaves only)

  • ½ Bundled (leaves only)

  • ½ Thinly sliced ​​purple onion

  • 1 lemon squeezed into juice

  • 6 tablespoons olive oil

  • Salt

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Preparation

How to make an Israeli salad with chickens?

• 1 Flatten the chickens into thin slices (like schnitzel - you can ask the butcher).

  Mix all the dry spices together and thoroughly knead the chicken pieces together with a pinch of generous salt, cover and cool for about two hours.

• 2 Heat a heavy iron skillet or barbecue and grease with a little olive oil, place the hot pepper in the pan and roast well on all sides, until the skin is slightly charred.

  About 3 minutes.

  Set aside.

• 3 Open the pita into two halves, spread well with olive oil and hyssop, roast on the hot pan or barbecue, until golden on both sides, about 3 minutes.

• 4 Place the chicken pieces in a pan or on the barbecue and sear well on both sides for about 3 minutes on each side (if preparing in a pan, it is important not to overload so as not to lower the heat), place on a pan on the side.

• 5 Meanwhile, place all the salad ingredients in a wide bowl, seasoning generously with salt, lemon and olive oil (in that order).

  Break in the toasted pita and mix everything together.

• 6 Coarsely chop the hot pepper and chunks of chicken and place over the salad, garnish with a few more parsley and mint leaves and a light drizzle of olive oil.

• 6

  finishing tip:

  Those who like can drip over raw tahini or tahini mixed with a little water and lemon.

  Israeli vegetable salad with chickens and roasted pita (Photo: Alon Mesika)

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