Sabich-Inspired Skewers

Name: Sabich-Inspired Skewers
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 7 servings
Cuisine: Israeli
Ingredients: 2 pound Yukon Gold potato (cut into 1-inch cubes); 4 tablespoon olive oil (extra virgin); 1.5 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 7 eggs (large); 1 mango (ripe, peeled and diced); 2 tablespoon apple cider vinegar; 2 tablespoon water; 3 tablespoon lemon juice (freshly squeezed); 2 clove garlic (minced); 1 teaspoon ground turmeric; 0.5 teaspoon ground cumin; 0.5 teaspoon red pepper flakes; 1 English cucumber (diced); 3 Roma tomatoes (diced); 0.25 cup fresh parsley (chopped)

An inventive take on the classic Israeli street food, featuring roasted potatoes and hard-boiled eggs skewered, served with a vibrant mango Amba sauce and a crisp Israeli salad.

Prep: 30 min
Cook: 45 min
Total: 1 hr 15 min
Servings: 7
Cuisine: Israeli
Difficulty: Medium
Cost: $1.58/serving

Dietary

Vegetarian
Pescatarian
Gluten-Free
Nut-Free
Soy-Free

Ingredients

2 pound Yukon Gold potato (cut into 1-inch cubes)
4 tablespoon olive oil (extra virgin)
1.5 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
7 eggs (large)
1 mango (ripe, peeled and diced)
2 tablespoon apple cider vinegar
2 tablespoon water
3 tablespoon lemon juice (freshly squeezed)
2 clove garlic (minced)
1 teaspoon ground turmeric
0.5 teaspoon ground cumin
0.5 teaspoon red pepper flakes
1 English cucumber (diced)
3 Roma tomatoes (diced)
0.25 cup fresh parsley (chopped)

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the 2 pounds of 1-inch cubed Yukon Gold potatoes with 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread in a single layer on the prepared baking sheet. Roast for 30-35 minutes, flipping halfway through, until golden brown and tender.
While potatoes roast, hard-boil the 7 eggs: Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes. Drain, transfer to an ice bath, then peel once cool.
Prepare the Amba sauce: In a blender or food processor, combine 1 peeled and diced ripe mango, 2 tablespoons apple cider vinegar, 2 tablespoons water, 1 tablespoon fresh lemon juice, 2 cloves minced garlic, 1 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1/2 teaspoon red pepper flakes (if using), and 1/4 teaspoon salt. Blend until smooth. Taste and adjust seasoning as needed.
Prepare the Israeli salad: In a medium bowl, combine 1 diced English cucumber, 3 diced Roma tomatoes, and 1/4 cup chopped fresh parsley. In a small bowl, whisk together 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon salt. Pour over the salad and toss to combine.
Once the potatoes are roasted and eggs are peeled, carefully thread alternating pieces of roasted potato and whole hard-boiled eggs onto skewers. For a less formal presentation, simply arrange the components on a platter.
Serve the sabich-inspired skewers or platter components immediately, drizzled generously with the Amba sauce, and accompanied by the fresh Israeli salad.

Notes

Wooden skewers should be soaked in water for at least 30 minutes before use to prevent burning. The Amba sauce can be made a day or two in advance and stored in the refrigerator.

Nutrition (per serving)

Calories: 420
Protein: 19 g
Carbohydrates: 47 g
Fat: 19 g
Fiber: 6 g
Sodium: 650 mg
Saturated Fat: 3 g
Sugar: 7 g
Cholesterol: 230 mg