“The Greek traditions we grew up with are very much a part of our DNA,” Giannis Kotsos, co-owner and executive chef at Meraki Greek Bistro in Miami, says. And co-owner Alex Karavias even remembers one particular Easter celebration that included a feast every day for a week. Clearly, Greek Easter is a holiday we can get behind—and classic lamb souvlaki is the best way to celebrate.
Yield: 3 to 4 servings
Prep Time: 15 minutes, plus marinating time
Cook Time: 20 minutes
Total Time: 35 minutes, plus marinating time
For the Lamb Souvlaki:
⅔ pound lamb meat from a leg of lamb, cut into 1½-inch cubes (about 18 pieces)
1½ teaspoons garlic powder
¾ teaspoon salt
1½ teaspoons oregano
½ cup extra-virgin olive oil
3 wooden skewers
For the Greek Salad:
1 tomato, cut into a small dice (about ¾ cup)
½ onion, diced (about 1 cup)
½ green pepper, diced (about ¾ cup)
¾ cup feta cheese, cut into cubes or crumbled
1 cup kalamata olives
1 tablespoon extra-virgin olive oil
½ teaspoon oregano
Salt, to taste
1 cup kalamata olives
For Serving:
1 tomato, cut into 4 slices
Pita bread
1. Make the lamb marinade: In a medium bowl big enough to hold all the lamb pieces, mix together the garlic powder, salt, oregano and olive oil. Place the lamb in the marinade and stir gently to coat all the pieces. Cover and refrigerate for 1 to 2 hours.
2. Make the Greek salad: Combine the diced tomatoes with the onion, green pepper, feta cheese and kalamata olives. Stir in the olive oil and oregano, and season with salt.
3. When the lamb is done marinating, place the pieces on the wooden skewers to create kebabs with about 6 pieces on each skewer. Heat a griddle or grill to high heat and place the lamb kebabs on the grill. Cook for 10 to 15 minutes, rotating often to cook on all sides. Remove from the grill when done, and then grill the tomato slices until softened.
4. Warm the pita bread on the grill and cut each one into quarters. To serve, place the pita pieces on a plate and layer with the kebabs, grilled tomatoes, potatoes and Greek salad.
Original article: TastingTable.com