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!
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…..)
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.
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
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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