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Jewish World Review
August 13, 2008
/ 12 Menachem-Av 5768
Go Greek: Pair flavorful lamb kebabs with a hearty salad
By Linda Gassenheimer
http://www.JewishWorldReview.com | (MCT)
Souvlaki chunks of lamb marinated in lemon juice, olive oil, oregano and garlic, then grilled on skewers is sold as a quick meal on many street corners in Athens.
I cook these kabobs on a stove-top grill, but a broiler or outdoor grill works, too. Serve the souvlaki with warm pita bread on the side or cut and stuffed with the meat and vegetables.
A big, beautiful, Greek-style salad with olives and chickpeas is almost a meal in itself.
If using wooden skewers under a broiler or on a grill, soak them in water for 30 minutes first
Place lamb and vegetables at least 1/2-inch apart on the skewers so that they will cook evenly on all sides. You may need extra skewers, if your skewers are small
Preheat broiler or stove-top grill
• Cook kabobs
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: 2 medium lemons, 1 medium green pepper, 1 head Romaine lettuce, 1 medium cucumber, 1 tomato, 1/2 pound lamb cut for kabobs, 1 small can chickpeas, 1 small container black pitted olives (6 needed), 1 jar dried oregano, 1 small package pita bread, and 1 bottle oil and vinegar dressing.
Staples: Olive oil, garlic and onion.
SOUVLAKIA (LAMB KABOBS)
Preheat broiler or stove-top grill. Cut as much fat as possible from lamb.
1/2 pound lamb cut into 1 1/2-inch cubes
- 1/4 cup fresh lemon juice
- 2 teaspoons olive oil
- 2 teaspoons dried oregano
- 2 medium cloves garlic crushed
- 1 medium green pepper
- 1/4 medium onion
- 2 pitas, warmed
Mix lemon juice, oil, oregano and garlic together. Add lamb and marinate 15 minutes, turning once. Wash and seed green pepper. Cut into 2-inch cubes. Slice onion into 1-inch pieces.
Remove lamb from marinade and thread onto skewers alternating with green pepper and onion. Place on grill. If using a broiler, place kabobs on foil-lined baking tray. Cook 5 minutes; turn and cook 5 more minutes. Serve with pita. Makes 2 servings.
- 5 large Romaine lettuce leaves
- 1 medium cucumber, peeled and sliced
- 1 tomato, cut in eighths
- 1 cup canned rinsed and drained chickpeas
- 6 black olives, pitted
- 1/2 teaspoon dried oregano
- 1 1/2 tablespoons oil vinegar dressing
Wash and tear lettuce into bite-size pieces. Toss with cucumber, tomato, chickpeas and olives. Toss well. Makes 2 servings.
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Linda Gassenheimer is the author of 14 cookbooks, including, ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.)
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© 2008, The Miami Herald Distributed by McClatchy-Tribune Information Services.