Lamb Kebabs and Greek Salad

July 8, 2011

Lest you think my family and I survive on berries and chocolate alone, I thought it was time to share an actual meal with you hungry readers. Sure I know “people” who might on occasion settle in over a pile of brownies and call it dinner, but really, it is time to talk about real food, with protein and vegetables included. This is the kind of food we should eat most of the time to make the indulgences of jam-piled pancakes and syrup-coated ice cream well deserved.

In truth, most of our summer meals resemble this one. We have some lean grilled meat, seasoned up to our whim. One the side is a pile of some kind of beautiful warm season veggie. There may be some focaccia bread or rice, but more and more I find that we do not miss the starch when we leave it out. In its place, I make a double portion of vegetables. Yes, even the kids do not seem to notice this omission (I just make sure they get their piles of pasta on another night during the week).

Armenian Lamb Kebabs are very simple to prepare, yet just different enough to pass for something special if need arises. They are perfectly seasoned to compliment the lamb without overpowering it. The Greek Salad is a fabulous side to the lamb, but it could be paired with any number of other meats.

Armenian Lamb Kebabs

adapted from Sunset Magazine

serves 4

1 pound ground lamb

2/3 cup finely minced onion

3 tablespoons minced flat leaf parsley

1 teaspoon minced mint leaves

3/4 teaspoon ground cumin

1 teaspoon paprika

1 clove of garlic, minced

3/4 teaspoon salt

1/2 teaspoon ground pepper

2 teaspoons tomato paste

1 tablespoon lemon juice

Mix all ingredients together. Form into logs around skewers. Chill covered from 30 minutes to allow mixture to become firm.

Grill over hot grill, flipping twice until meat is cooked through. (If skewers are unwieldly, abandon them).

Serve with Greek Salad.

Greek Salad

serves 4

1 medium cucumber, peeled, seeded, and sliced

1 cup diced tomato

1/4 cup thinly sliced red onion

1/4 cup chopped kalamata olives

1 cup packed baby spinach leaves, thinly sliced

3 tablespoons chopped parsley

1 tablespoon minced mint

1/3 cup crumbled feta

2 tablespoons red wine vinegar

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon ground pepper

Toss cucumbers through feta in a large bowl. In a separate bowl, whisk the oil slowly into the vinegar. Season with the salt and pepper. Pour dressing over salad and toss. Serve immediately.

Here is a printer- friendly version of the recipes:

Armenian Lamb Kebabs and Greek Salad

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