Cooking Light, October 2002
You don't really have to do much for this one and it's pretty tasty. Next time I'll add some more veggies, maybe a chopped green pepper just to add to it a bit.
This quick and easy Mexican dish is a family-friendly casserole that everyone will enjoy.
Yield: 4 servings
Ingredients
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 cup chopped tomato
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 teaspoons chili powder
2 garlic cloves, minced
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce (such as Ortega)
1/4 cup shredded Monterey Jack cheese
Preparation
1. Preheat oven to 375°.
2. Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.
3. Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375° for 20 minutes or until cheese melts.
Wednesday, May 26, 2010
Monday, May 24, 2010
Spinach-Feta Calzone
Cooking Light, April 2007
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Readers love a one-dish meal; this updated casserole is a cross between a vegetarian calzone and the classic Greek dish spanakopita.
Yield: 6 servings
Ingredients
Dough:
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
1 teaspoon olive oil
2 cups all-purpose flour
Dough:
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
1 teaspoon olive oil
2 cups all-purpose flour
1/2 teaspoon salt
Cooking spray
Filling:
1 tablespoon olive oil, divided
5 garlic cloves, thinly sliced and divided
2 cups thinly vertically sliced onion (about 1 medium)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 pounds coarsely chopped fresh spinach
3/4 cup (3 ounces) crumbled feta cheese
Cooking spray
Filling:
1 tablespoon olive oil, divided
5 garlic cloves, thinly sliced and divided
2 cups thinly vertically sliced onion (about 1 medium)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 pounds coarsely chopped fresh spinach
3/4 cup (3 ounces) crumbled feta cheese
Preparation
1. To prepare dough, dissolve yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a large bowl; add yeast mixture, stirring until dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
1. To prepare dough, dissolve yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a large bowl; add yeast mixture, stirring until dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
2. Punch dough down; cover and let rest 5 minutes. Roll dough into a 12-inch square; fit dough into an 8-inch square baking pan coated with cooking spray, allowing excess dough to hang over edges of dish.
3. Preheat oven to 425°.
4. To prepare filling, combine 1 teaspoon oil and 2 garlic cloves; set aside.
5. Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add remaining 3 garlic cloves and onion; sauté 5 minutes or until onion is tender and lightly browned. Spoon onion mixture into a large bowl. Stir in 1/4 teaspoon salt and pepper; keep warm. Add half of spinach to pan; cook 1 minute or until spinach begins to wilt, stirring frequently. Add remaining spinach; cook 5 minutes or until spinach wilts. Place spinach in a colander; press until barely moist. Add spinach and cheese to onion mixture, stirring until well combined.
6. Brush dough with half of garlic-oil mixture; top with spinach mixture. Fold excess dough over filling to cover; brush with remaining garlic-oil mixture. Bake at 425° for 30 minutes or until golden. Let stand 10 minutes.
Sunday, May 16, 2010
Greek Baked Squash Omelet
Recipes for Health, by Martha Rose Shulman
New York Times, March 2, 2010
I used one medium squash, one medium zucchini, and I didn't have leeks so I used a couple green onions instead. And I only used 5 eggs instead of 8 since I was only feeding the two of use. This omelet was amazing, dill is really a great ingredient for omelets.
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion. Yogurt also gives the omelet a light, fluffy texture. Make this with winter squash in winter and with zucchini in summer.
2 tablespoons extra virgin olive oil
1 leek, white and light green parts, cleaned and chopped
2 garlic cloves, minced
3/4 pound winter squash or zucchini, cut in 1/4- to 1/3-inch dice
Salt and freshly ground pepper to taste
1/4 cup chopped fresh dill
2 tablespoons chopped fresh mint
8 eggs
1/2 cup drained yogurt or thick Greek-style yogurt
1/4 cup freshly grated Parmesan cheese
1. Preheat the oven to 350 degrees.
2. Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the squash. Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini. Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat.
3. Place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash or zucchini mixture.
4. Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.
Yield: Serves six to eight.
New York Times, March 2, 2010
I used one medium squash, one medium zucchini, and I didn't have leeks so I used a couple green onions instead. And I only used 5 eggs instead of 8 since I was only feeding the two of use. This omelet was amazing, dill is really a great ingredient for omelets.
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion. Yogurt also gives the omelet a light, fluffy texture. Make this with winter squash in winter and with zucchini in summer.2 tablespoons extra virgin olive oil
1 leek, white and light green parts, cleaned and chopped
2 garlic cloves, minced
3/4 pound winter squash or zucchini, cut in 1/4- to 1/3-inch dice
Salt and freshly ground pepper to taste
1/4 cup chopped fresh dill
2 tablespoons chopped fresh mint
8 eggs
1/2 cup drained yogurt or thick Greek-style yogurt
1/4 cup freshly grated Parmesan cheese
1. Preheat the oven to 350 degrees.
2. Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the squash. Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini. Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat.
3. Place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash or zucchini mixture.
4. Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.
Yield: Serves six to eight.
Vegetable and Tofu Lettuce Wraps with Miso Sambal
Cooking Light, November 2005
This was a perfect veggie dinner after too many heavy meals over the past week or so. I didn't have chili paste or soybean paste, so I made a creation of tomato paste with chili powder and hot sauce, and mashed up a bit of the tofu in the sauce in place of the soybean paste. I think it came out alright though I'm curious what it would taste like with the real ingredients. The recipe says to use the tofu raw or un-altered from the package, but I fried the strips in a little bit of vegetable oil with a few drops of sesame oil.
In this appetizer, the fresh flavors of the vegetables come alive with the spicy, gingery sambal. This popular Indonesian condiment takes on many variations of the basic combination of chiles, brown sugar, and salt. Prepare a double batch, and serve the extra with fish. The creamy texture of the avocado pieces and tofu slices are a pleasant contrast to the crisp vegetables.
Yield: 6 servings (serving size: 2 wraps)
Ingredients
Miso sambal:
2 tablespoons chile paste with garlic (such as Sambal oelek)
2 tablespoons chopped peeled fresh ginger
2 tablespoons white miso (soybean paste)
2 tablespoons rice wine vinegar
1 1/2 tablespoons sugar
1 1/2 teaspoons dark sesame oil
Wraps:
1 cup matchstick-cut English cucumber
1/2 cup cilantro sprigs
2 tablespoons chopped dry-roasted peanuts
1 (12.3-ounce) package firm tofu, drained and cut into 1/2-inch-thick strips
1/2 avocado, peeled and thinly sliced
12 large Boston lettuce leaves
Preparation
1. To prepare miso sambal, combine the first 6 ingredients in a blender, and process until smooth.
2. To prepare wraps, divide cucumber, cilantro, peanuts, tofu, and avocado evenly among lettuce leaves. Drizzle each with about 1 1/2 teaspoons sambal; roll up.
This was a perfect veggie dinner after too many heavy meals over the past week or so. I didn't have chili paste or soybean paste, so I made a creation of tomato paste with chili powder and hot sauce, and mashed up a bit of the tofu in the sauce in place of the soybean paste. I think it came out alright though I'm curious what it would taste like with the real ingredients. The recipe says to use the tofu raw or un-altered from the package, but I fried the strips in a little bit of vegetable oil with a few drops of sesame oil.
In this appetizer, the fresh flavors of the vegetables come alive with the spicy, gingery sambal. This popular Indonesian condiment takes on many variations of the basic combination of chiles, brown sugar, and salt. Prepare a double batch, and serve the extra with fish. The creamy texture of the avocado pieces and tofu slices are a pleasant contrast to the crisp vegetables.Yield: 6 servings (serving size: 2 wraps)
Ingredients
Miso sambal:
2 tablespoons chile paste with garlic (such as Sambal oelek)
2 tablespoons chopped peeled fresh ginger
2 tablespoons white miso (soybean paste)
2 tablespoons rice wine vinegar
1 1/2 tablespoons sugar
1 1/2 teaspoons dark sesame oil
Wraps:
1 cup matchstick-cut English cucumber
1/2 cup cilantro sprigs
2 tablespoons chopped dry-roasted peanuts
1 (12.3-ounce) package firm tofu, drained and cut into 1/2-inch-thick strips
1/2 avocado, peeled and thinly sliced
12 large Boston lettuce leaves
Preparation
1. To prepare miso sambal, combine the first 6 ingredients in a blender, and process until smooth.
2. To prepare wraps, divide cucumber, cilantro, peanuts, tofu, and avocado evenly among lettuce leaves. Drizzle each with about 1 1/2 teaspoons sambal; roll up.
Chocolate Chip Zucchini Bread
Cooking Light, July 2004
Yield: 16 servings (serving size: 1 slice)
Ingredients
3/4 cup sugar
3 tablespoons vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups finely shredded zucchini (about 1 medium)
1/2 cup semisweet chocolate chips
Cooking spray
Preparation
1. Preheat oven to 350°.
2. Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips.
3. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
Yield: 16 servings (serving size: 1 slice)
Ingredients
3/4 cup sugar
3 tablespoons vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups finely shredded zucchini (about 1 medium)
1/2 cup semisweet chocolate chips
Cooking spray
Preparation
1. Preheat oven to 350°.
2. Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips.
3. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
Cheddar-Green Onion Muffins
Cooking Light, September 2006
photo: Howard L. Puckett
These muffins are delicious warm but can be made up to a month in advance and frozen in heavy-duty zip-top plastic bags.
Yield: 12 muffins (serving size: 1 muffin)
Ingredients
1 3/4 cups all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1/2 cup shredded extrasharp cheddar cheese, divided
3 tablespoons chilled butter, cut into pieces
1 1/4 cups milk
2 tablespoons chopped green onions
1 teaspoon minced garlic
1 large egg, lightly beaten
Cooking spray
Preparation
1. Preheat oven to 375°.
2. Combine flour and the next 5 ingredients (through pepper) in a large bowl. Add 5 tablespoons cheese and butter; stir until mixture resembles coarse crumbs.
3. Combine buttermilk, onions, garlic, and egg; stir with a whisk. Add to flour mixture, stirring just until moist.
4. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with remaining 3 tablespoons cheese. Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
photo: Howard L. Puckett
These muffins are delicious warm but can be made up to a month in advance and frozen in heavy-duty zip-top plastic bags.
Yield: 12 muffins (serving size: 1 muffin)
Ingredients
1 3/4 cups all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1/2 cup shredded extrasharp cheddar cheese, divided
3 tablespoons chilled butter, cut into pieces
1 1/4 cups milk
2 tablespoons chopped green onions
1 teaspoon minced garlic
1 large egg, lightly beaten
Cooking spray
Preparation
1. Preheat oven to 375°.
2. Combine flour and the next 5 ingredients (through pepper) in a large bowl. Add 5 tablespoons cheese and butter; stir until mixture resembles coarse crumbs.
3. Combine buttermilk, onions, garlic, and egg; stir with a whisk. Add to flour mixture, stirring just until moist.
4. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with remaining 3 tablespoons cheese. Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
Tuesday, May 11, 2010
Southwestern-Style Shrimp Taco Salad
Cooking Light, May 2010
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield: 6 servings
Ingredients
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons minced garlic
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
3/4 pound medium shrimp, peeled and deveined
2 ears shucked corn
Cooking spray
1 cup chopped romaine lettuce
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
3 plum tomatoes, chopped
2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
1/3 cup light sour cream
1/4 cup diced peeled avocado
Lime wedges (optional)
Preparation
1. Prepare grill to medium-high heat.
2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.
3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.
4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield: 6 servings
Ingredients
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons minced garlic
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
3/4 pound medium shrimp, peeled and deveined
2 ears shucked corn
Cooking spray
1 cup chopped romaine lettuce
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
3 plum tomatoes, chopped
2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
1/3 cup light sour cream
1/4 cup diced peeled avocado
Lime wedges (optional)
Preparation
1. Prepare grill to medium-high heat.
2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.
3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.
4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.
Rhubarb and Strawberry Crisp
from Simply in Season
4 cups rhubarb (finely chopped)
2 cups sorrel (finely chopped) or strawberries (sliced)
1 cup sugar
1 tablespoon orange peel (grated)
1 teaspoon vanilla
Combine in a large saucepan. Bring to a boil over medium-high heat, then reduce to medium and cook 4 minutes, stirring frequently.
1/4 cup water
3 tablespoons cornstarch
Dissolve cornstarch in water. Add to rhubarb mixture and cook until thickened, stirring constantly. Set aside.
1 1/2 cups flour (may substitute part oat bran)
1 1/2 cups rolled oats
3/4 cup brown sugar
3/4 cup butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup walnuts or other nuts (chopped; optional)
Mix together until crumbly. Place about 3 1/2 cups of crumb mixture into greased 9 x 13-inch baking pan and press to make an even layer. Pour in rhubarb/sorrel mixture and spread evenly. Sprinkle remaining crumb mixture over top. Bake in preheated oven at 350F for 30-40 minutes. Cut into squares.
4 cups rhubarb (finely chopped)
2 cups sorrel (finely chopped) or strawberries (sliced)
1 cup sugar
1 tablespoon orange peel (grated)
1 teaspoon vanilla
Combine in a large saucepan. Bring to a boil over medium-high heat, then reduce to medium and cook 4 minutes, stirring frequently.
1/4 cup water
3 tablespoons cornstarch
Dissolve cornstarch in water. Add to rhubarb mixture and cook until thickened, stirring constantly. Set aside.
1 1/2 cups flour (may substitute part oat bran)
1 1/2 cups rolled oats
3/4 cup brown sugar
3/4 cup butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup walnuts or other nuts (chopped; optional)
Mix together until crumbly. Place about 3 1/2 cups of crumb mixture into greased 9 x 13-inch baking pan and press to make an even layer. Pour in rhubarb/sorrel mixture and spread evenly. Sprinkle remaining crumb mixture over top. Bake in preheated oven at 350F for 30-40 minutes. Cut into squares.
Beef-and-Cucumber Kebabs with Feta Sauce
Martha Stewart Living, June 2010
The original recipe used lamb, but I used beef. The feta sauce adds great flavor to the grilled meat and veggies.
Kebabs
1/2 cup extra virgin olive oil
1/2 teaspoon lemon zest, grated
1/3 cup fresh lemon juice (about 4 lemons)
1 lemon, cut into 8 wedges
3 garlic cloves, minced
2 tablespoons fresh oregano
3 1/2 lbs beef, cut into 1 1/2 inch cubes
1 English cucumber, halved lengthwise then cut into 24 pieces
salt & freshly ground black pepper
Feta Sauce
3 ounces feta cheese, crumbled (1/2 cup)
4 ounces Greek yogurt (1/2 cup)
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Directions
1. Make the kebabs: Combine oil, lemon zest, lemon juice, garlic, oregano, and beef; refrigerate for 30 minutes.
2. Meanwhile, make the feta sauce: mix all ingredients and refrigerate until serving.
3. Heat grill to medium-high. Thread lamb and cucumbers onto 8 skewers finishing with a lemon wedge. Season with salt and pepper. Grill 10 to 12 minutes for medium-rare, flipping halfway through. Serve with sauce.
The original recipe used lamb, but I used beef. The feta sauce adds great flavor to the grilled meat and veggies.
Kebabs
1/2 cup extra virgin olive oil
1/2 teaspoon lemon zest, grated
1/3 cup fresh lemon juice (about 4 lemons)
1 lemon, cut into 8 wedges
3 garlic cloves, minced
2 tablespoons fresh oregano
3 1/2 lbs beef, cut into 1 1/2 inch cubes
1 English cucumber, halved lengthwise then cut into 24 pieces
salt & freshly ground black pepper
Feta Sauce
3 ounces feta cheese, crumbled (1/2 cup)
4 ounces Greek yogurt (1/2 cup)
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Directions
1. Make the kebabs: Combine oil, lemon zest, lemon juice, garlic, oregano, and beef; refrigerate for 30 minutes.
2. Meanwhile, make the feta sauce: mix all ingredients and refrigerate until serving.
3. Heat grill to medium-high. Thread lamb and cucumbers onto 8 skewers finishing with a lemon wedge. Season with salt and pepper. Grill 10 to 12 minutes for medium-rare, flipping halfway through. Serve with sauce.
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