March 5, 2014
Netanyahu's inaction to Obama's provocations sends powerful message
Kerry, after apparent criticism by Schumer, seeks to allay skepticism on diplomacy
How to ruin a perfectly good kid in 10 simple steps
2014 Oscars played it safe, but was faith lost in the shuffle?
Apple joins Hobby Lobby in touting corporate values beyond profit
March 3, 2014
Alina Dain Sharon: In the Hebrew calendar, a leap year has extra month, not day
Latest Obama appointment to prove Prez set on emasculating so-called Israel Lobby
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.
Sign up for the daily JWR update. It's free. Just click here.
Linda Gassenheimer is the author of 14 cookbooks, including, ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.)
To comment, please click here.
© 2008, The Miami Herald Distributed by McClatchy-Tribune Information Services.