In this issue
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 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.


  • 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

Marinate lamb

Prepare salad

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.


  • 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.


  • 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.