Greek Mixed Grill Kabobs And Pine Nut Orzo Salad Recipes

GRILLED GROUND MEAT KABOBS

Steps:

• Combine the ground lamb, yogurt, herbs, cinnamon, garlic, egg, the finely grated zest of the lemon, chile pepper, shallot, some salt and lots of pepper in a large bowl. Form one-quarter of the meat mixture around each of 4 metal skewers (if you don't have skewers, you can form it into patties). Brush with vegetable oil.
• Heat a grill pan or griddle over medium-high heat until very hot, then spray with cooking spray. Add the kabobs and cook, gently turning occasionally, until cooked through, 10 to 12 minutes.
• Brush the naan with melted butter. Cut the lemon into wedges. Serve the kabobs with the naan, lemon wedges, chutney and yogurt.

GREEK GOULASH

Steps:

• Heat oven to 400 degrees F.
• Cut pita rounds into 6 wedges each with knife or kitchen scissors. Scatter wedges onto a baking sheet and spray with olive oil cooking spray. Season with salt and bake 10 minutes until golden. Remove from the oven and cool.
• Heat a large high sided skillet with extra-virgin olive oil, 2 turns of the pan, over medium- high heat until oil ripples. Add beef or lamb, brown and crumble meat, about 5 minutes. Season the meat with salt, pepper, oregano, cinnamon. Add the onions, garlic and eggplant and cook 6 to 7 minutes then stir in spinach and tomato sauce. Simmer a few minutes and adjust seasonings.
• Chop olives with lemon zest and parsley - Greek Gremolata!
• Bring a large pot of salted water to a boil and cook orzo according to box instructions.
• Drain orzo and combine with meat goulash. Top bowls of goulash with feta cheese, pita chips and olive gremolata.

ORZO, PINE NUT, AND FETA SALAD

Steps:

• Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
• Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.