Kabobs travel from Athens to your kitchen

  • By Linda Gassenheimer McClatchy-Tribune News Service
  • Thursday, April 17, 2014 3:28pm
  • Life

Barbecued, skewered lamb, called souvlaki, is sold as a quick meal on many street corners in Athens. A simple Greek marinade of lemon juice, olive oil, oregano and garlic flavors the meat. The best cut of lamb for kabobs comes from the leg. If not on display, ask for them at the meat counter.

Lentils in the lentil and rice pilaf don’t need to be soaked and contain more protein then dried beans. If pressed for time, serve a side dish of microwaved brown rice with the lamb instead of the pilaf.

This meal contains 545 calories per serving with 12 percent of calories from fat.

Souvlaki (lamb kabobs)

1/2 pound lamb cut into 1 1/2-inch cubes

1/4 cup lemon juice

2 teaspoons olive oil

2 teaspoons dried oregano

1 teaspoon minced garlic

1 medium green bell pepper, seeded and cut into 2-inch pieces

8 cherry tomatoes

2 metal or wooden skewers

Preheat broiler or stove top grill. Remove visible fat from lamb. Mix lemon juice, oil, oregano and garlic together. Add lamb and marinate 15 minutes. Remove lamb from marinade and discard marinade. Thread onto skewers alternating with the green bell pepper and tomatoes. If using a broiler, line a baking tray with foil and place kabobs on tray. Or, place on preheated stove-top grill. Broil or grill 5 minutes. Turn and cook 5 more minutes. A meat thermometer should read 145 for medium-rare. Makes 2 servings.

Per serving: 179 calories (32 percent from fat), 6.3 g fat (2.2 g saturated, 2.5 g monounsaturated), 72 mg cholesterol, 24.1 g protein, 6.0 g carbohydrates, 2.0 g fiber, 78 mg sodium.

Lentils and rice pilaf

1 cup fat-free, low-sodium chicken broth

2 cups water

1/2 cup long-grain white rice

1 cup sliced onion

1/2 cup lentils

Salt and freshly ground black pepper

Combine chicken broth and water in a skillet. Bring to a boil. Add rice and onion. Bring back to a boil. Rinse lentils and slowly add to the boiling liquid so that it continues to boil. Cover and simmer 20 minutes. If liquid runs dry, add more water. Add salt and pepper to taste. Stir to combine. Makes 2 servings.

Per serving: 367 calories (2 percent from fat), 0.9 g fat (0.2 g saturated, 0.2 g monounsaturated), no cholesterol, 18.8 g protein, 71.7 g carbohydrates, 16.3 g fiber, 83 mg sodium.

(Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table” and “The Flavors of the Florida Keys.” Her website is dinnerinminutes.com. Follow her on Twitter lgassenheimer. lindadinnerinminutes.com)

More in Life

Expo in Stanwood can help you get ready for the country

The Country Living Expo and Cattlemen’s Winterschool is set for Jan. 27 at the high school.

Curries continues home-cooked Indian cuisine at new location

The restaurant, now located on Evergreen Way, also puts an Indian spin on Northwest cooking.

Want to buy a house this year? Here’s how to start saving up

Here are five ways to help you put 10 percent of your income per year toward buying a house.

Beer of the Week: Scuttlebutt’s Night Circus

The Everett brewery’s head brewer had nightmares trying to dial in its new coffee and coconut ale.

A visit to the nursery helps put you in the mood to garden

Not ready to get back into gardening? January is still a fun time to poke around a garden center.

Plant of Merit: Hybrid oriental hellebores, Lenten rose

What: Oriental hybrid hellebores, with the common name Lenten rose, are a… Continue reading

Long rocking bench with strange fence is for protecting baby

The settee is a furniture form that dates to the 1810s. It’s a lengthened Windsor or Hitchcock chair.

Home and Garden calendar for Snohomish County and beyond

“The Promise of Spring”: Plant sale and workshops by Northwest Perennial Alliance,… Continue reading

‘Portlandia’ ending after eight seasons of lampooning hipsters

The sketch comedy series launched its final season this week.

Most Read