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Dec. 2, 2008

Melanie Phillips: The Mumbai atrocity is a wake-up call for a frighteningly unprepared world

Stratfor Geopolitical Intelligence Report: Strategic Motivations for the Mumbai Attack

Dec. 1, 2008

Max Freidlander, as told to Jacklyn C. Wadler: India Inkings

Mark Steyn: Whodunit!?

Nov. 28, 2008

Rabbi Ahron Rapps: An evil seed that didn't have to be

Melanie Phillips: Carpe diem --- or can we all relax now?

Nov. 26, 2008

Michael Feldberg: Meet the Orthodox Jew who laid groundwork for scientific development of ordnance that undergirds America's current world leadership

Andrea Simantov: Shades of life

Nov. 25, 2008

The Jewish Ethicist by Rabbi Dr. Asher Meir : Getting Emotional For Influence

The Kosher Gourmet by Ethel G. Hofman : Thanksiving feast!

Nov. 24, 2008

Rabbi S. Binyomin Ginsberg: 'I just Became a grandchild!'

Barry Rubin: Don't flatter your enemies, protect your friends

Nov. 21, 2008

Rabbi A. Henach Leibowitz: Money matters?

Caroline B. Glick: Civilization walks the plank

Nov. 20, 2008

Rabbi Avi Shafran: Bronfman's blindness

The Kosher Gourmet By Linda Gassenheimer: Portobellos add a hearty flavor to pasta with pesto

Nov, 19, 2008

The Jewish Ethicist by Rabbi Dr. Asher Meir : Spread the wealth? Jewish tradition and income equality

Elliot B. Gertel: 'Mad Men': Tackling prejudices or reinforcing them?

Nov, 18, 2008

Dr. Debby Schwarz Hirschhorn: The End of the Age of Reason

Jonathan Tobin: Does Barack + Bibi = Disaster?

Nov, 17, 2008

Rabbi Yonason Goldson: The End of the Age of Reason

Diana West: Gulling Americans into making terror legit?

Nov, 14, 2008

Rabbi A. Henach Leibowitz: The Power of Spiritual Inertia

Caroline B. Glick: The perils ahead

Nov, 13, 2008

Stratfor Intelligence Briefing: How Bush and Obama together could change the Middle East dynamic

The Kosher Gourmet by JeanMarie Brownson: Sweet and savory, crispy and meltingly tender bestilla

Nov, 12, 2008

The Jewish Ethicist by Rabbi Dr. Asher Meir : Tyrannical Co-Workers

Michael Doyle: High Court to consider today donated monuments that may have religious messages in public parks

Nov, 11, 2008

Frank J. Gaffney, Jr.: Will Obama stop government officials considering institutionalizing financial jihad?

Jonathan Tobin: They Will Decide Their Own Fate

Nov, 10, 2008

Rabbi Avi Shafran: $8 billion, modern-day Tower of Babel being built?

Barry Rubin: A letter to the president-elect from a Middle East realist

Nov, 7, 2008

Rabbi Francis Nataf: Of Children and Immortality

Caroline B. Glick: Livni's Obama strategy

Nov, 6, 2008

Rabbi Yonason Goldson: How I tricked a classroom of apathetic students into grasping the fallacy of moral relativism

The Kosher Gourmet By Gina Kim: Tips for making the perfect soup --- includes recipes

Nov, 5, 2008

The Jewish Ethicist By Rabbi Dr. Asher Meir: Destitute Debtors

Bruce Weinstein: 'Religulos': Bad title,even worse movie

Nov, 4, 2008

Frank J. Gaffney, Jr.: Treasury Dept. submits to Shariah law

Frida Ghitis: A surprise for Obama in the Middle East

Nov, 3, 2008

Jonathan Rosenblum: Who says Jews are Smart?

Jonathan Tobin: Was He Wrong About Everything?

March 22, 2007

J-Rhythms with Avraham Rosenblum: JWR's cutting-edge music program showcasing performers -- singers, song writers, musicians, and bands -- who learn and live the Torah lifestyle (OUR NEWEST IGODCAST !)

Oct. 29, 2003
Mortimer B. Zuckerman: Graffiti On History's Walls (MUST-READ!)

Jewish World Review August 13, 2008 / 12 Menachem-Av 5768

Go Greek: Pair flavorful lamb kebabs with a hearty salad

By Linda Gassenheimer


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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.


HELPFUL HINTS:


  • 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
COUNTDOWN:

Preheat broiler or stove-top grill

Marinate lamb

Prepare salad

Cook kabobs


SHOPPING LIST


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)

  • 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
Preheat broiler or stove-top grill. Cut as much fat as possible from lamb.


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.


GREEK SALAD

  • 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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