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Shabbat Menu – Lamb Kebabs on Cinnamon Sticks


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This week we read about the Spies exploration of the land in Parsha Shelach.  They return with the bountiful fruits of the Holy Land – grapes, pomegranate and figs.  I will resist the temptation to share a menu featuring these items (since I did that last year) and tackle a more complex (from a menu planning perspective) episode in this week’s parsha, the issue of a man gathering sticks on Shabbat.  The punishment is severe and the lesson to be drawn is that any work must be completed before Shabbos begins.  So let me make it easy for you, with a menu featuring a delightful recipe that isn’t much “work” at all (20 minutes prep time) and will “stick” with you for a while, Lamb Kebabs on Cinnamon Sticks with Chutney.

Lamb Kebabs on Cinnamon Sticks with Date and Mango Chutney

Lamb Kebabs on Cinnamon Sticks with Date and Mango Chutney


Grilled Turkey Drumsticks

Grilled Turkey Drumsticks

Roasted Asparagus with Green Onion Dressing

Roasted Asparagus Spears with Green Onion Dressing

Classic Corn on the Cob

Corn on the Cob

watermelon lime pops

Watermelon Lime Popsicle Sticks

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About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




4 Responses to Shabbat Menu – Lamb Kebabs on Cinnamon Sticks

  1. Those lamb kebabs look incredible!!! Going to the top of my list of things to try.

  2. avatar says: karynb

    made the lamb kebobs on sukkot—made 3 kilo of meat for 20 people as an appetizer—not a single one was left

  3. We loved these kabobs. I made these vegan substituted lightlife’s meatless it’s already to be used ground up. Pine nuts are so expensive so I used sunflower seeds. We loved the cinnamon sticks as a handle and the mango chutney has the perfect amount of heat to counterbalance the sweetness of the dates and mangos.

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