BEST LAMB SOUVLAKI RECIPE FOR GREEK EASTER
Learn how to make grilled lamb souvlaki and a Greek salad with this recipe from Giannis Kotsos of Meraki Greek Bistro in Miami - perfect for Easter.
Provided by Tasting Table Staff
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Make the lamb marinade: In a medium bowl big enough to hold all the lamb pieces, mix together the garlic powder, salt, oregano and olive oil. Place the lamb in the marinade and stir gently to coat all the pieces. Cover and refrigerate for 1 to 2 hours.
- Make the Greek salad: Combine the diced tomatoes with the onion, green pepper, feta cheese and kalamata olives. Stir in the olive oil and oregano, and season with salt.
- When the lamb is done marinating, place the pieces on the wooden skewers to create kebabs with about 6 pieces on each skewer. Heat a griddle or grill to high heat and place the lamb kebabs on the grill. Cook for 10 to 15 minutes, rotating often to cook on all sides. Remove from the grill when done, and then grill the tomato slices until softened.
- Warm the pita bread on the grill and cut each one into quarters. To serve, place the pita pieces on a plate and layer with the kebabs, grilled tomatoes, potatoes and Greek salad.
GRILLED LAMB KOFTA KEBABS WITH PISTACHIOS AND SPICY SALAD WRAP
Authentic kebabs are delicious, full of nuts, spices, herbs and fruit, as anyone who's tasted proper Middle Eastern cooking knows. In this recipe I'm using a spice called sumac - it has a lovely flavor - but if you can't find it, try lemon zest instead. Buy really good ground lamb, or else a cut of trimmed shoulder or neck fillet and grind it up at home in a food processor. If you buy slightly older lamb (mutton), it's important to ask your butcher to remove the sinews, and that you cook the meat for a few minutes longer. This dish is best cooked on a barbecue over hot coals, but if that's not possible, put your broiler on to its highest setting or heat up a griddle pan. Either way, get your cooking source preheated.
Provided by Jamie Oliver
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.
- Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.
- In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.
- Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra-virgin olive oil.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
GREEK LAMB WITH YOGURT MINT SAUCE
Provided by Ina Garten Bio & Top Recipes
Time 2h49m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
- When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
- Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
GRILLED GREEK SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 3 romaine hearts in half lengthwise. Brush the cut sides with olive oil and season with salt and pepper. Grill cut-side down over medium-high heat until well marked, 1 to 2 minutes, then flip and cook 1 more minute. Transfer to a cutting board and chop. Toss with Greek salad dressing, chopped tomatoes, sliced red onion and cucumber, kalamata olives and crumbled feta.
BARBECUED GREEK LAMB WITH TZATZIKI
Follow our step-by-step guide to butterflying a leg of lamb, prepare with Greek flavours and roast or BBQ
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 12
Steps:
- Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano, thyme and bay, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.
- To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.
- Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.
Nutrition Facts : Calories 589 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 50 grams protein, Sodium 0.4 milligram of sodium
GREEK SALAD WRAPS
Great for on-the-go summer lunches and suppers
Provided by Good Food team
Categories Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Roughly chop the tomato, cut the cucumber into sticks and split and stone the olives (if using).
- Now heat the tortillas. If you have gas, put each one for 10 seconds on a lit gas ring - you have to be a little bit brave - then turn it over quickly, using tongs, and heat the other side for another 8 seconds or so. The tortillas will be slightly charred in places, which adds a fantastic flavour. If you don't have gas, warm a pan to a medium heat before quickly tossing in your tortillas one at a time. You don't need to have any oil on the pan.
- Make a row of tomato, cucumber, feta and olives down the centre of each warm tortilla. Now spread the hummus around the top and sides of the tortilla. Fold in the sides to seal in the ingredients and roll up tightly to make a big cigar. Cut in half and eat with your fingers.
Nutrition Facts : Calories 297 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 2.08 milligram of sodium
LAMB SOUVLAKI SANDWICHES WITH GREEK SALAD AND TSATSIKI SAUCE
Categories Sandwich Lamb Olive Tomato Broil Quick & Easy Yogurt Lunch Mint Cucumber Lettuce Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Make tsatsiki sauce:
- Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
- Make lamb sandwiches:
- Preheat broiler.
- Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
- Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
- While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
- Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.
GREEK LAMB WRAPS
This is a tasty, easy sandwich. The recipe is from Cooking Light Superfast Suppers. Posted for ZWT 2008.
Provided by Reddyrat
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 6 ingredients in a small bowl. Stir well. Cover and chill.
- Coat a large nonstick skillet with cooking spray or a little olive oil. Add lamb and onion. Cook over medium-high heat, stirring occasionally, 6-7 minutes or until lamb is done. Remove from heat. Stir in Greek seasoning.
- Divide lamb mixture evenly among 4 tortilla. Topp with cucumber sauce, tomato, and spinach. Roll up tortillas.
Nutrition Facts : Calories 431.5, Fat 17.2, SaturatedFat 7.8, Cholesterol 94.3, Sodium 608.3, Carbohydrate 36.6, Fiber 3.1, Sugar 4.5, Protein 31.6
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