Tag Archives: oregano

Greek Lamb Souvlaki w. Grilled Flat Bread

This is rugged, rough around the edges, uncomplicated, and unpretentious – just the way we like it. It’s a meaty, roll up your sleeves, and get your hands dirty kinda meal. Every now and then it’s cool to delve into dishes characteristic of other cultures and try to eat as they would. Imagine living in old world Greece – where the lamb was slaughtered that morning, herbs were all picked fresh from the garden, and the dough rose on the counter under a cotton towel while tzatziki sauce was stirred together by a wooden spoon gripped by a rough and weathered hand. Meals don’t exactly come together like that in this house – but like I said it’s cool to imagine. Regardless though, this dish is money, and putting all cultural characteristics aside I think you will agree – this is damn close to authentic Greek Souvlaki.

p.s. I know this recipe is so far from something you would cook in fall/winter when everyone else is cooking with root veggies, making beef stew, and cozying up with hot toddy’s and apple pie…but when that inevitably gets played out and you start yearning to fire up the grill – you can break out this recipe and get your Greek on.

Printable Recipe: http://bit.ly/9WG5La

Boneless Leg of Lamb

grab the beast – trim excess fat – slice into big chunks

Cubed Lamb

season lamb with kosher salt and cracked pepper

Fresh Herbs

finely chop the parsley and mint

Marinade

time for the marinade – combine lamb, oil, vinegar, herbs, onions, and garlic in a Ziploc and mix it up

Marinate in Ziploc

cubes should be coated with marinade – now forget about it for a while

Grilled Lamb

grill lamb chunks over medium high a few minutes on each side – yard will smell like the San Gennaro feast

Grilled Flat Bread

my new addiction is grilled flat bread – take my recipe for effin’ Artisan bread http://bit.ly/cAF5yJ and instead of making a loaf you make a pizza round – brush it with olive oil and sprinkle with coarse salt and pepper – grill ~5mins each side – make some now…

here’s how I get down and dirty: grab some flat bread – slap on some tzatziki – pile on the meat – top with thinly sliced tomato, red onion, and lettuce – drizzle more tzatziki – finish off with a sprinkle of feta

roll up your sleeves and dig in!

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Grill-roasted Beet Salad

I was never much of a beet fan. Jarred blood-red root vegetables just never did it for me. But that all changed recently when wifey decided to whip up a batch of her mom’s famous beet salad…

“Beets?…seriously?” “Why not make mashed chicken gizzards…”
“You will love this, I promise. I have been eating beets since I’m a kid…Plus, my mother says they’re good for you”
“Yea, but you also love Pastaroni, that’s not saying much”
“Oh please, you love that too now”
“True”
“Oh, one more thing – don’t freak out when you pee red, it’s just the beets”
“WTF?!”

Get yourself:

  • 1 Bunch fresh beets (~4 to a bunch)
  • 6 Cloves fresh garlic, skins on and smashed with heel of knife
  • 2T Balsamic Vinegar
  • Thinly sliced red onion, just  a bit
  • .25t Garlic powder (optional)
  • .5t Oregano
  • 2.5T Olive oil
  • Salt and pepper
  • Foil

Printable Recipe

Rinse beets under cool water and dry

Preheat grill or oven to 400F

Slice the greens off and the root ends

(someone told me you can eat the greens, go for it if you’re into that)

Place beets on a sheet of foil

Smash the cloves of garlic with heel of knife to open up the skins…

…object here is to roast the garlic and infuse the beets with some garlic goodness

Toss the cloves into the beets

Drizzle 1.5T of olive oil over beets and sprinkle liberally with kosher salt and cracked black pepper

Wrap it up in the foil making sure there are no holes or seams

Toss the beets on grill or in oven

Roast for ~40mins or until fork tender like a potato

When done, carefully open up pouch

Beets will be perfectly roasted and surrounded by aromatic roasted garlic

Let cool then peel off skins and slice into disks

Dress beets with the red onion, remainder of oil, balsamic, oregano, optional garlic powder, and s&p

Toss it all together and taste

Serve room temp or chill – they’re even better chilled and eaten the next day

Now, I know beets are not the most appealing looking of veggie sides, but the taste sure makes up for that

I’m a true convert

Oh, and someone else told me to add a little crumbled goat cheese to the beets…

…sounds hella good, I’ll give that a shot next time around

…adios…