1 tbsp olive oil
1 lb ground chicken
1 onion, diced
1 cloves garlic, chopped
1 tsp sweet paprika
½ tsp ground cinnamon
1 dash ground cayenne (or red pepper flakes)
1 bag mature spinach, chopped (or one box frozen, thawed and drained)
½ cup raisins or chopped apricots
2 tbsp mint, chopped fine (or 2 tsp dried)
½ cup water
butter to taste (optional)
In a large skillet, heat oil on medium-high. Cook chicken, onion and garlic, stirring to crumble the meat.
Stir in paprika, cinnamon, and cayenne, and cook for a minute. Add spinach and cook until wilted.
Add remaining ingredients and cook until water is mostly absorbed and raisins are plumped. Season with salt and pepper if desired and finish with a bit of butter.
Serve with plain rice. To make it fancy, layer the meat pilaf-style between rice in a buttered pan and cook on low until the rice forms a browned “crust” around the edges.
Note: Ground lamb can be substituted for the chicken.
Showing posts with label lamb. Show all posts
Showing posts with label lamb. Show all posts
Wednesday, October 14, 2009
Sunday, September 13, 2009
Souvlaki
I tried about half a dozen souvlaki recipes before perfecting this one. The marinade can be made in bulk and frozen in ice cube trays, then stored in a doubled freezer bag; use about 50% more frozen than you would fresh. And yes: there really is no lemon in this recipe.
Marinade
2 tbsp extra virgin olive oil
1 tbsp garlic, chopped
1 tbsp fresh oregano, minced (do NOT substitute dried oregano)
¾ tsp ground pepper
½ tsp salt
Kebabs
¾ lb boneless meat, large cube: lamb leg, chicken thigh, pork loin or tenderloin or shoulder
2 yellow peppers, kebab cut
2 zucchinis or summer squash, kebab cut
1 red onion, kebab cut
16 cherry tomatoes
Greek-style pitas
Tzatziki sauce
Combine the marinade ingredients. Marinate meat and vegetables in fridge for at least 3 hours or overnight, turning occasionally.
Thread onto presoaked skewers and barbecue until done and browned, rotating to cook evenly, 5 to 10 minutes. Alternately, place on a broiler rack and broil 6 inches from heat until done, 6 to 15 minutes. In a pinch, everything can be pan-fried on high heat, but the meat and veg should be kept separate.
Optional: grill pitas to warm and crisp them a bit, about 30 seconds on each side. Pitas can be effectively warmed on the grill, an electric burner on low, over an oven vent, in a dry pan, or under the broiler.
If you want to skip the grilled veggies: increase the meat to 1½ lb.
Serve souvlaki with pitas, tzatziki sauce, plus Greek-style salad and rice or potatoes.
Marinade
2 tbsp extra virgin olive oil
1 tbsp garlic, chopped
1 tbsp fresh oregano, minced (do NOT substitute dried oregano)
¾ tsp ground pepper
½ tsp salt
Kebabs
¾ lb boneless meat, large cube: lamb leg, chicken thigh, pork loin or tenderloin or shoulder
2 yellow peppers, kebab cut
2 zucchinis or summer squash, kebab cut
1 red onion, kebab cut
16 cherry tomatoes
Greek-style pitas
Tzatziki sauce
Combine the marinade ingredients. Marinate meat and vegetables in fridge for at least 3 hours or overnight, turning occasionally.
Thread onto presoaked skewers and barbecue until done and browned, rotating to cook evenly, 5 to 10 minutes. Alternately, place on a broiler rack and broil 6 inches from heat until done, 6 to 15 minutes. In a pinch, everything can be pan-fried on high heat, but the meat and veg should be kept separate.
Optional: grill pitas to warm and crisp them a bit, about 30 seconds on each side. Pitas can be effectively warmed on the grill, an electric burner on low, over an oven vent, in a dry pan, or under the broiler.
If you want to skip the grilled veggies: increase the meat to 1½ lb.
Serve souvlaki with pitas, tzatziki sauce, plus Greek-style salad and rice or potatoes.
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