Thursday, August 1, 2013

Shish Kebabs with Spanikopita Orzo

Trying Going Greek with these easy & tasty kebabs and orzo!  If you don't like lamb, you can substitute chicken or pork.    

Ingredients to Prepare Kebabs: 


3 tablespoons EVOO – Extra Virgin Olive Oil

1 teaspoon dried oregano or 1 tablespoon fresh oregano or marjoram

1 teaspoon onion powder

1 teaspoon garlic powder

Ground black pepper

2 pounds lamb top round or shoulder steaks, cut into bite-sized cubes

For the orzo:

1/2 pound orzo

2 tablespoons EVOO – Extra Virgin Olive Oil

1 small onion, finely chopped

3 to 4 cloves garlic, finely chopped or grated

1/2 cup vegetable stock

3 cups spinach, divided

1 cup feta cheese, crumbled

Preheat broiler or grill.  Place a large pot of water over high heat to boil the orzo. Salt the boiling water and cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve.

While the pasta is cooking, in a large mixing bowl whisk together 3 tablespoons EVOO with the oregano, onion powder, garlic powder, some salt and pepper. 

Mix spices with olive oil

Cut the lamb into bite-sized pieces. 

Toss the lamb cubes in the mixture to coat. (Cook's Note:  I let my meat marinade in the fridge at least 2 hours, then took it out to set at room temp for 20 minutes before grilling on my indoor unit).  

Thread the lamb onto metal skewers.   (Wooden skewers are ok, too, just soak them in water for 20 minutes prior to use, if you are using a traditional grill). 

Showing both Wooden and Metal Skewers

Broil or grill the lamb until seared and cooked to medium, about 2-3 minutes per side.

While the lamb is cooking, prepare the orzo by placing a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic to the pan and sauté until tender, about 5 minutes.

While the onion and garlic are cooking, add the vegetable stock (I used prepared beef bouillon  and about 2 cups of spinach to the bowl of a food processor and process until smooth. 

Add Vegetable Stock to Spinach in Food Processor

Spinach Puree

Add the spinach puree to the pan with the onion and garlic to heat through, about 30 seconds. 

Remove pan from heat and stir in the reserved orzo, remaining whole leaves of spinach, feta, some salt and pepper.
Add Cooked Orzo and Feta to warm spinach mixture

Serve shish kebabs over the orzo and enjoy!  :-) 

1 comment:

  1. This recipe is included Rachel Ray's "Look and Cook" Book. Also available at