Saturday, March 31, 2012

Ground Lamb Kebabs (Souvlaki)

It's a bad sign when you're more than two weeks behind on recipe posting. Luckily, I at least managed to mark the ones I was falling behind on, otherwise I fear some delicious meals would be lost in the abyss. This is an excellent Greek dish. If you can't find sorrel, you can substitute spinach and add 1 tbsp lemon juice. I broiled this as it's not quite grilling season here yet. To make this a weeknight meal, make the lamb sausages the night before.

One year ago: Pinto Bean Stew with Butternut Squash

Ground Lamb Kebabs with Sorrel and Pine Nuts - Sousakakia Souvlaki (from The Olive and the Caper)

2 packed cups chopped sorrel leaves
450g lean ground lamb
1/2 cup pine nuts, finely ground
1 small onion, minced
2 cloves garlic, minced
1 large egg
1/2 tsp ground coriander
1/2 tsp salt
8 pita breads
olive oil
2 cups beet tzatziki or other tzatziki
fresh mint

1. Bring a medium pot of water to a boil over high heat. Stir in sorrel and cook 1 minute. Drain in colander and set aside to cool and drip dry.
2. Place lamb, pine nuts, onion, garlic, egg, coriander, and salt in medium bowl. Add sorrel and mix well.
3. Divide lamb mixture into 8 portions and shape into sausages 4 - 5" long and 1.5" in diameter. Cover and set aside in refrigerator (up to overnight; longer allows the flavour to meld.)
4. Heat a grill to medium-high and cook, turning once, until cooked but still moist 10 - 12 minutes.
5. Coat pitas with oil and grill, turning once, until lightly toasted, 1 - 1.5 minutes.
6. Serve with pitas, tzatziki, and mint.

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