The Menu
Souvlakia: Lamb Shishkabob In Pita
THE TSATZIKI: (yogurt sauce)
Easy Hummus
Greek Salad
Froutosalata: Mixed Fruit with Orange Juice & Honey Dressing
The Recipes
Souvlakia: Lamb Shishkabob In Pita
1 small (3-to-4-lb)leg of lamb, boned by the butcher
THE MARINADE:
2 small onions, diced
2 bay leaves
1 tsp. rosemary
Juice of 1 lemon
3/4 cup olive
12 sprigs fresh thyme or 1 tsp. dried
2 Tbsp. diced fresh mint or 1 Tbsp. dried
6 cloves garlic, pressed or finely diced
3/4 cup dry white wine or vermouth
1 Tbsp. Worcestershire sauce
1/2 cup red wine vinegar
THE TSATZIKI: (yogurt sauce)
1 medium cucumber
3 cloves garlic
3 Tbsp. finely chopped fresh mint or 2 Tbsp. dried
3 cups yogurt
salt and pepper to taste
OTHER INGREDIENTS:
1 lb tomatoes
2 onions
16 pita bread
Marinating the lamb:
Combine all the marinade ingredients and mix well, either by hand or in a food processor.
Put the lamb in a large pan (anything but aluminum) and pour the marinade over it. Cover and marinate in the fridge for anywhere from half a day to 3 days (the longer the better). Stir occasionally.
Making the tsatziki:
Peel the cucumber, cut it in half and use a teaspoon to scrape out the seeds.
Chop the cucumber finely.
Peel and press the garlic.
Mix the cucumber, garlic, mint, and yogurt, with salt and pepper. Make the tsatziki at least 2 hours ahead to give the flavors a change to develop.
The final assembly:
Dice the tomatoes and onions and put them in separate attractive bowls on the table, along with the tsatziki and the pita breads, cut in half.
Grill the lamb over charcoal or wood about 20 minutes on each side, until the inside is halfway between pink and brown.
Slice the lamb thinly and put it on a platter.
Let each person fill a pita with lamb, chopped tomato, onion and tsatziki, and eat the souvlakia with their hands..like a sandwich.
Easy Hummus
serves 16
Increase or decrease the ingredients as desired, especially the jalapeños! Serve with pita chips or fresh veggie slices. Add more of the reserved bean liquid for a smoother dip.
1 (15 ounce) can garbanzo beans, drained, liquid reserved
2 ounces fresh jalapeno pepper, sliced
1/2 teaspoon ground cumin
2 tablespoons lemon juice
3 cloves garlic, minced
In a blender or food processor, combine garbanzo beans, jalapeno, cumin, lemon juice, garlic and 1 tablespoon of the reserved bean liquid. Blend until smooth.
Greek Salad
8 servings
Cucumbers, tomatoes, onions, olives, and feta cheese are doused with red wine vinegar in this super summer salad.
3-1/4 cucumbers, sliced
3-1/4 large tomatoes, coarsely chopped
1/3 red onion, chopped
2/3 (4 ounce) package feta cheese, crumbled
2/3 (2.25 ounce) can pitted green olives, chopped
2 tablespoons and 2 teaspoons red wine vinegar
In a large bowl, toss together cucumbers, tomatoes, red onion, feta cheese, and green olives. Sprinkle with red wine vinegar. Refrigerate until serving.
Froutosalata:
Mixed Fruit with Orange Juice & Honey Dressing
Serve with your favorite cheeses.
* 2 Golden Delicious apples
* 1 Granny Smith apple
* 2 Anjou (green) pears
* 3 nectarines
* 3 bananas
* 4 kiwi fruits (firm)
* juice of 4 oranges with pulp
* 2 tablespoons of honey
peel the fruit, but except for the kiwi fruit and bananas, it isn't necessary.
Wash and peel the fruit. Cut into fairly small pieces. Place in a large salad bowl. Mix orange juice and honey and pour over the fruit. Toss and refrigerate for at least 1 hour before serving.
http://gree kfood.about.com/od/fruitdesserts/r/fruitsalad2.htm
Souvlakia: Lamb Shishkabob In Pita
THE TSATZIKI: (yogurt sauce)
Easy Hummus
Greek Salad
Froutosalata: Mixed Fruit with Orange Juice & Honey Dressing
The Recipes
Souvlakia: Lamb Shishkabob In Pita
1 small (3-to-4-lb)leg of lamb, boned by the butcher
THE MARINADE:
2 small onions, diced
2 bay leaves
1 tsp. rosemary
Advertisement:
Juice of 1 lemon
3/4 cup olive
12 sprigs fresh thyme or 1 tsp. dried
2 Tbsp. diced fresh mint or 1 Tbsp. dried
6 cloves garlic, pressed or finely diced
3/4 cup dry white wine or vermouth
1 Tbsp. Worcestershire sauce
1/2 cup red wine vinegar
THE TSATZIKI: (yogurt sauce)
1 medium cucumber
3 cloves garlic
3 Tbsp. finely chopped fresh mint or 2 Tbsp. dried
3 cups yogurt
salt and pepper to taste
OTHER INGREDIENTS:
1 lb tomatoes
2 onions
16 pita bread
Marinating the lamb:
Combine all the marinade ingredients and mix well, either by hand or in a food processor.
Put the lamb in a large pan (anything but aluminum) and pour the marinade over it. Cover and marinate in the fridge for anywhere from half a day to 3 days (the longer the better). Stir occasionally.
Making the tsatziki:
Peel the cucumber, cut it in half and use a teaspoon to scrape out the seeds.
Chop the cucumber finely.
Peel and press the garlic.
Mix the cucumber, garlic, mint, and yogurt, with salt and pepper. Make the tsatziki at least 2 hours ahead to give the flavors a change to develop.
The final assembly:
Dice the tomatoes and onions and put them in separate attractive bowls on the table, along with the tsatziki and the pita breads, cut in half.
Grill the lamb over charcoal or wood about 20 minutes on each side, until the inside is halfway between pink and brown.
Slice the lamb thinly and put it on a platter.
Let each person fill a pita with lamb, chopped tomato, onion and tsatziki, and eat the souvlakia with their hands..like a sandwich.
Easy Hummus
serves 16
Increase or decrease the ingredients as desired, especially the jalapeños! Serve with pita chips or fresh veggie slices. Add more of the reserved bean liquid for a smoother dip.
1 (15 ounce) can garbanzo beans, drained, liquid reserved
2 ounces fresh jalapeno pepper, sliced
1/2 teaspoon ground cumin
2 tablespoons lemon juice
3 cloves garlic, minced
In a blender or food processor, combine garbanzo beans, jalapeno, cumin, lemon juice, garlic and 1 tablespoon of the reserved bean liquid. Blend until smooth.
Greek Salad
8 servings
Cucumbers, tomatoes, onions, olives, and feta cheese are doused with red wine vinegar in this super summer salad.
3-1/4 cucumbers, sliced
3-1/4 large tomatoes, coarsely chopped
1/3 red onion, chopped
2/3 (4 ounce) package feta cheese, crumbled
2/3 (2.25 ounce) can pitted green olives, chopped
2 tablespoons and 2 teaspoons red wine vinegar
In a large bowl, toss together cucumbers, tomatoes, red onion, feta cheese, and green olives. Sprinkle with red wine vinegar. Refrigerate until serving.
Froutosalata:
Mixed Fruit with Orange Juice & Honey Dressing
Serve with your favorite cheeses.
* 2 Golden Delicious apples
* 1 Granny Smith apple
* 2 Anjou (green) pears
* 3 nectarines
* 3 bananas
* 4 kiwi fruits (firm)
* juice of 4 oranges with pulp
* 2 tablespoons of honey
peel the fruit, but except for the kiwi fruit and bananas, it isn't necessary.
Wash and peel the fruit. Cut into fairly small pieces. Place in a large salad bowl. Mix orange juice and honey and pour over the fruit. Toss and refrigerate for at least 1 hour before serving.
http://gree kfood.about.com/od/fruitdesserts/r/fruitsalad2.htm