You know you are on to a good recipe when the farmer who raises the meat says "You have to try this!"
Mary Pratt of Eilhu Farm who raises sheep and produces top quality lamb for our area really wanted me to try the recipe I am sharing here - what a wonderful way to enjoy summer grilling and much of the fresh bounty from our gardens (or the Farmers' Market*). Much of it can be made well ahead of time so entertaining can be enjoyed easily. The following serves 4 people, so be sure to invite a couple of friends over who will be delighted!
Ingredients
Yogurt-Garlic Sauce
2 Tbsp. extra-virgin olive oil
2 cucumbers, chopped *
1 Tbsp. chopped fresh garlic *
pinch of salt
11¼2 tsp. chopped fresh
oregano leaves *
2 Tbsp. lemon juice
3¼4 tsp. freshly ground
black pepper
3¼4 C Argyle Cheese farmer's
1¼2 tsp. salt
Greek-style yogurt *
3¼4 pound Elihu Farm Lamb *
1 tsp. finely chopped garlic *
(boneless sirloin, leg steak, or
boneless salt an
pepper to taste shoulder,
cut into cubes)
2 sweet peppers, cut into
1-inch strips
(make it colorful by using a
combination of green, yellow
and red sweet peppers) *
8 small red or white onions *
8 cubes zucchini
16 cherry tomatoes *
4 whole wheat pitas
8 (12-inch) wooden skewers,
soaked in water
Yogurt-Garlic Sauce
(recipe above right)
Directions for the Lamb
In small bowl, mix olive oil, garlic, oregano, pepper and salt; set aside. Thread lamb, bell peppers, onion, zucchini, and tomatoes onto wooden skewers and brush all sides with marinade. Place in a large, shallow pan. Cover and refrigerate at least 3 hours, rotating skewers once.
Grill over medium-hot coals about 5 to 6 minutes per side or until desired degree of doneness. Rotate to cook evenly. Grill or toast pitas. Serve skewers and pitas with Yogurt-Garlic Sauce.
Directions for Yogurt-Garlic Sauce
Put chopped cucumbers and pinch of salt in a food processor; puree. Place in a fine-screen colander and squeeze juice out into a bowl. Reserve juice and discard pulp. In a bowl, whisk cucumber juice with fresh lemon juice and Greek-style yogurt or sour cream. Mix in garlic and season with salt and pepper. Makes about 1? cups. Juice of cucumber mixed with lemon juice can be stored up to 2 days in refrigerator before using.
Ingredients
Yogurt-Garlic Sauce
2 Tbsp. extra-virgin olive oil
2 cucumbers, chopped *
1 Tbsp. chopped fresh garlic *
pinch of salt
11¼2 tsp. chopped fresh
oregano leaves *
2 Tbsp. lemon juice
3¼4 tsp. freshly ground
black pepper
3¼4 C Argyle Cheese farmer's
1¼2 tsp. salt
Greek-style yogurt *
3¼4 pound Elihu Farm Lamb *
1 tsp. finely chopped garlic *
(boneless sirloin, leg steak, or
boneless salt an
pepper to taste shoulder,
cut into cubes)
2 sweet peppers, cut into
1-inch strips
(make it colorful by using a
combination of green, yellow
and red sweet peppers) *
8 small red or white onions *
8 cubes zucchini
16 cherry tomatoes *
4 whole wheat pitas
8 (12-inch) wooden skewers,
soaked in water
Yogurt-Garlic Sauce
(recipe above right)
Directions for the Lamb
In small bowl, mix olive oil, garlic, oregano, pepper and salt; set aside. Thread lamb, bell peppers, onion, zucchini, and tomatoes onto wooden skewers and brush all sides with marinade. Place in a large, shallow pan. Cover and refrigerate at least 3 hours, rotating skewers once.
Grill over medium-hot coals about 5 to 6 minutes per side or until desired degree of doneness. Rotate to cook evenly. Grill or toast pitas. Serve skewers and pitas with Yogurt-Garlic Sauce.
Directions for Yogurt-Garlic Sauce
Put chopped cucumbers and pinch of salt in a food processor; puree. Place in a fine-screen colander and squeeze juice out into a bowl. Reserve juice and discard pulp. In a bowl, whisk cucumber juice with fresh lemon juice and Greek-style yogurt or sour cream. Mix in garlic and season with salt and pepper. Makes about 1? cups. Juice of cucumber mixed with lemon juice can be stored up to 2 days in refrigerator before using.
Main Menu
Leave a comment