In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Simple and stress free, it's 'easy living' with Grilled Lemon and Mint Kabobs as a main

By Betty Rosbottom

JewishWorldReview.com | "Easy living" is my cooking philosophy for summer months. No one wants to spend hours in the kitchen when days filled with light and warmth beckon you to enjoy the outdoors. That's especially true when you live in New England (as I do) where cold climes prevail much of the year.

When entertaining during this season, I look for dishes, in particular main courses, that are simple and stress free. Grilled Lemon and Mint Kabobs are such an entree. A marinade prepared with a minimum of ingredients, including fresh mint, lemon juice, garlic, and olive oil, takes only minutes to assemble. Then, cubes of boneless leg of lamb need several hours or an overnight in the fridge to soak up all the flavors. At grilling time, the cubes are skewered along with paper-thin lemon slices and quickly cooked until slightly charred on the outside and rosy pink beneath. The tart lemon slices, which can be eaten along with the meat or simply set aside, add an important citrus accent to the lamb.


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For an upcoming dinner party at our house, these kabobs will be the star attraction. Rice scented with turmeric and some sauteed zucchini will make easy sides, but couscous and sliced heirloom tomatoes would be equally tempting garnishes. Count on 15 minutes for prepping the lamb, and about 20 to skewer and cook it. That will leave you with plenty of time to savor the long, luscious days of summer.


  • 1-1/2 pounds boneless leg of lamb

  • 2 tablespoons fresh lemon juice

  • 1/4 cup olive oil plus extra for greasing grill rack

  • 2 large garlic cloves, smashed and peeled

  • 1/2 teaspoon Kosher salt

  • 2 tablespoons plus 4 teaspoons chopped mint leaves, divided, plus sprigs for garnish

  • 2 to 3 whole lemons

  • 8 metal skewers or 8 wooden skewers that have been soaked in water for 30 minutes

  • Trim the lamb of excess fat and sinew, and cut into 1-inch cubes.

In a large, shallow nonreactive dish, mix the lemon juice, olive oil, garlic, salt, and 2 tablespoons of the chopped mint. Add the lamb and toss well to coat. Cover dish with plastic wrap and marinate in the refrigerator, stirring occasionally, at least 8 hours or overnight.

When ready to cook, slice the lemons paper thin. (You'll get about 10 or more whole slices from each lemon.) Cut each slice in half and remove the seeds. Alternate cubes of lamb and halved lemon slices on 8 skewers, beginning and ending with lamb.

Prepare a grill for a hot fire. Oil the rack and arrange it 4 to 5 inches from heat source. Grill skewers for 4 minutes, then turn and cook on the other side for 2 to 3 minutes or more. Cooking time can vary depending of type of grill and intensity of the heat, so watch carefully. When done, an instant read meat thermometer inserted into center of a lamb cube should register 130 degrees for medium rare, and lamb should be pink inside.

Arrange 2 skewers on each of 4 dinner plates, sprinkle with chopped mint, and garnish with a mint sprig. Serves 4.

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© 2012, Betty Rosbottom. Distributed by Tribune Media Services Inc.