Tag Archives: boneless leg of lamd

It’s All Greek To Me……

As the More is More Mom®, I’m all about……….more Mediterranean dishes! I’m sorry, but there is little tastier than fresh herbs and garlic (and creamy, melt-y cheese), though repeated flossing is very likely necessary. This is the perfect menu for an outdoor dinner with family and friends. And if you like lamb, you’re in for a real treat!  

Shrimp Saganaki

Greek Salad with a homemade dressing

Lamb Kebabs with Feta Sauce

Steakhouse Kebabs (why not add shrimp and chicken!)

Corn on the Cob (for the kids…..)


Shrimp Saganaki

This is so delicious; you’ll pray for leftovers that you can toss over a plate of pasta!


3 Tbsp olive oil

1 large onion, sliced thin

1 ¼ lbs tomatoes (approximately 6 small), chopped

Course sea salt

Crushed red pepper flakes

1 ½ lbs shrimp, shelled and deveined, sliced in half lengthwise

½ cup pitted Kalamata olives, chopped

¼ cup fresh chopped dill

1 cup feta cheese

In a large skillet, heat the oil over a high heat until it shimmers.

Add the onions, continuing to cook on high until the onion starts to get soft and a little bit brown, approximately 5 minutes.

Add the tomatoes, seasoning with salt and crushed red pepper flakes (a couple good shakes should do)


Cook the tomatoes until they are soft, mixing and crushing them a bit as you go, cooking for about 5 minutes


Add the shrimp and olives, continuing to stir until the shrimp are cooked through, about 3 minutes


Stir in the dill and about ¾ cup of the feta cheese, until the cheese is hot, approximately 1 minute


Transfer to a serving bowl

Sprinkle with the remaining cheese, serving with pita chips or baguette bread

Greek Salad with Homemade Dressing;


Of course, quantities depend upon how many people you’ll be serving, but this is a great salad for a small group or a crowd!


7 Tbsp red wine vinegar

2 cloves garlic, minced

½ tsp ground mustard

Cracked black pepper to taste (I like a good solid shake)

1 ½ tsp fresh oregano (which goes a long way in a dressing)

2 cups olive oil

1 Tbsp sugar (heaping)

Mix all of the ingredients together in either a cruet or a bowl. The dressing will stay fresh in your refrigerator for several days.

For the Salad;


In a large bowl, combine;


Romaine lettuce, chopped

Cucumber, peeled and chopped

Grape or cherry tomatoes

Red onion, cut into thinly sliced pieces

Kalamata olives, pitted

Feta cheese, crumbled for sprinkling

Toss the salad with the dressing and serve

For the Kebabs;

I always marinate the meat the night before, and then all that’s left to do the following day is to thread the kebabs and toss them on the grill.

Between the two recipes, I had about 36 kebabs. They make awesome leftovers!

For both the lamb and the steak kebabs you will need;

Skewers, if using bamboo, soak in water for at least 30 minutes

3 lbs New potatoes for each kebab recipe (I made 6 lbs for 2 recipes), boiled for 30 minutes or so, until they are extremely tender. Drain and cool on a tray or foil lined cookie sheet until cool enough to handle. Once the potatoes are cooked, they are fine left at room temperature for quite a while.

1 pint grape tomatoes

1 red onion, cut into 1” pieces for the lamb

1 white onion, cut into 1” pieces for the steak, chicken and/or shrimp

Lamb Kebabs with Feta Sauce;

3 ½ lbs boneless leg of lamb (which you may need to plan ahead and order from your butcher), cut into 1”-2” cubes


In a bowl, mix together;

2 cups olive oil

1 tsp lemon zest

½ cup of lemon juice (fresh or bottled)

8 garlic cloves minced (hence the dental floss)

2 Tbsp fresh oregano (more dental floss)

In a large re-sealable baggie, combine lamb and marinade, refrigerating overnight.

Feta Sauce;

¾ cup crumbled feta cheese

1 ½ cups Greek yogurt

6-8 garlic cloves, minced (once again…..dental floss)

3 Tbsp olive oil

1 Tbsp lemon juice

If you like it lumpy, simply mix in a bowl and refrigerate

If you like it smooth, pulse in the blender and refrigerate


Steakhouse Kebabs;

Both Nick and Amanda like lamb, but he is a chicken fanatic and she likes steak and shrimp. I made a huge helping on marinade and used a separate Zip-loc baggie for each the chicken, the steak and the shrimp.


1 – 1 ½ lbs of chicken breasts or tenders, cut into 1”-2” cubes

1 – 1 ½ lbs of beef (I used boneless NY strips), cut into 1”-2” cubes

6 shrimp for Amanda


In a bowl, combine;

2 cups olive oil

¼ cup soy sauce

¼ cup Worcestershire sauce

2 Tbsp parsley, chopped

1 Tbsp thyme, chopped



Divide the marinade amongst the various baggies and refrigerate overnight.

Threading the kebabs is easy, but it takes a little time. I like to get that all ready before company arrives, by threading and storing in large Rubbermaid containers in my refrigerator.


On each skewer, thread a piece of meat, potato, a few onion slices, tomato and repeat

When ready for dinner, heat grill to medium high

Place kebabs on grill for a total of, approximately, 12 minutes



After your guests have nibbled on their Shrimp Saganaki, put out the salad, the kebabs and corn on the cob. Opa!

More shrimp, more feta, more Kalamata olive, more Mediterranean dining…….

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Greek Shrimp Saganaki

Mediterranean Lamb Kebabs with Yummy Feta Sauce


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