I am currently working on a re-model as well as a few memes. I hope to be all done by mid September.

This began as a way to organize recipes I found in magazines - much easier than a bunch of papers piling up all over the place! I've also started sharing some of my own personal & favorite recipes.

Thursday, February 18, 2010

Sunny's Lamb Kabobs & baklava

I love gyros & I LOVE baklava. Unfortunately where I now live there is no where to get either. A few months ago I caught this episode of Cooking for Real where she made her own version of both.
I've tried the kabobs, they were good. I didn't have any cucumber or plain yogurt so I didn't make the sauce. One of these days I'll remember to buy the phyllo cups & try the baklava.
* baklava recipe will be in the next post.

Lamb Kabobs with Tzatziki Sauce
Recipe courtesy Sunny Anderson, 2009

Prep Time:15 min
Inactive Prep Time:1 hr 30 min
 Cook Time:8 min
 6 servings (makes roughly 12 kabobs)

12 (6-inch) wooden skewers

 1 1/2 pounds ground lamb
2 scallions, finely chopped
 2 teaspoons onion powder
 2 teaspoons chopped fresh oregano leaves
 1 teaspoon chopped fresh rosemary leaves
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
Oil, for brushing
1 bag pita bread, at least 6 loaves

Preheat grill to high.

Soak skewers in water for 25 to 30 minutes. In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.

Tzatziki Sauce:
2 cups Greek strained yogurt
1/2 cucumber, seeded and chopped
1 garlic clove
2 1/2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 teaspoon lemon juice
 Salt and freshly ground black pepper

Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.
Yield: 2 1/2 cups

Looking for kid friendly recipes? Stop by my baby blog Heir to the Hovel.

1 comment:

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