The festive day of Lag BaOmer is approaching, when many people make bonfires and barbecues. Kebabs are delicious fresh off the grill, but you can easily make them in the oven on a regular weeknight.

Best of all, they only take 12 minutes in the oven, and you can prepare them in advance. So if you know you’ll be coming home late and rushing to get dinner on the table, prepare these ready the night before, line them up on a cookie sheet and cover with foil. As soon as you get home, heat the oven, and you can have them ready and on the table in a flash.

If you’ll be grilling, soak the skewers in water for 30 minutes before using. This will prevent them from catching fire.

You can play around with the vegetables. Peppers, olives and mushrooms all work well too. Or, if you prefer meat, try this recipe.

Serve alone, or with rice, mashed potatoes or couscous. Or if you’re barbecuing, throw some corn on the grill–it’s delicious. Leftovers taste good either cold or reheated, and make a delicious and convenient take-to-work lunch. For a gluten-free version, use gluten-free soy sauce or an alternative.


  • 1 lb. chicken breast
  • 2 zucchini
  • 2 purple onions
  • 1 box grape tomatoes
  • Skewers
  • Salt

Marinade Ingredients

  • 2 tbsp. olive oil
  • ¼ cup fresh orange juice (juice from approximately half an orange)
  • 3 tbsp. soy sauce
  • 2 tbsp. honey
  • ½ tsp. oregano
  • ½ tsp. paprika
  • 2 cloves garlic, crushed


  1. Mix all marinade ingredients in a bowl. Cut the chicken into cubes and marinate for at least 1 hour.
  2. Cut the onions into chunks, and cut the zucchini into thin rounds.
  3. Thread the vegetables and chicken onto the skewers. Either grill on the barbecue or bake in the oven. To bake in the oven, place the kebabs onto a baking tray. Spray them with cooking spray (or very lightly drizzle with oil) and sprinkle with salt. Bake at 400° F for 10–12 minutes.

Yields: 12 kebabs