Chef How-To: Eli’s Jerusalem Grille’s Lamb Plate


By Jan Walsh
Photography by Beau Gustafson

Eli Markshtien could not find an Israeli restaurant when he and his wife, Laurel, moved to their family Birmingham, so he opened Eli’s Jerusalem Grill on Highway 280 and began cooking his grandmother’s recipes. The eatery was an instant success with people of all cultures and those who want to eat organic.

Lamb Chop Plate

3 (1-inch thick) grass-fed spring lamb chops
1 tablespoon olive oil
Pinch oregano
Pinch garlic
Salt and pepper, to taste

In a bowl, rub seasonings and olive oil on the lamb chops, ensuring they are completely covered. Cover them and let marinate at room temperature for 10 to 15 minutes. Place the chops on a grill, and cook over medium-high heat for 3 to 4 minutes on each side to a medium doneness.

Israeli Couscous

1 cup Israeli couscous
1 cup water
2 tablespoon olive oil
Pinch salt

Place olive oil in saucepan over medium heat. Add couscous and salt. Stir while lightly toasting the couscous. Add water, stir, and cover. Bring the couscous to a boil and reduce heat to a simmer, stirring occasionally. Once water dissipates, remove the pan from heat and leave it covered for 5 to 7 minutes. Remove the lid and stir. The couscous will be ready to serve when it has cooled a bit and pieces are separated.


Israeli Salad

1 large tomato
1 medium cucumber
1/3 medium yellow onion
1 teaspoon olive oil
1 tablespoon lemon juice
2 teaspoons finely chopped fresh parsley
2 teaspoons finely chopped fresh cilantro

Dice tomato, cucumber, and onion into ¼-inch cubes. Place in a bowl. Add parsley and cilantro. Add olive oil and lemon, and stir.


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