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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. 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. 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.