Restaurant Name

Recipe: Grilled lamb skewers with lima beans and stuffed grape leaves Course: 4
Yield: 8 Date: May-17
Portion Size: 1/2 c Chef: Erin
Scale:

AMT UNIT INGREDIENTS PROCEDURES

16 oz dried lima beans
32 oz chopped tomatoes 1. Place the lima beans in a large saucepan. Pour
1 c olive oil enough water to fill to 2 inches above top of the
3 cl garlic , chopped beans. Allow to soak overnight.
1 tsp chopped fresh dill
2. Preheat oven to 375 degrees F (190 degrees C).

3. Place the saucepan over medium heat; bring to

a boil; reduce heat to medium-low and simmer 20
minutes; drain. Pour the beans into a 9 x 13 baking
1 tbsp olive oil
dish. Add the tomatoes, olive oil, garlic, salt, and
2 whole onions, minced dill; stir.
1 1/2 c uncooked white rice
2 tbsp tomatoe paste 4. Bake in preheated oven for 1 1/2 to 2 hours,
2 tbsp dried currants stirring occasionally and adding water if the mixture
appears dry.
2 tbsp pine nuts
1 tbsp ground cinnamon 1. Heat oil in a medium saucepan over medium
1 tbsp dried mint heat. Saute onions until tender. Stir in rice and hot
1 tbsp dried dill weed water to cover. Cover and simmer until rice is half
1 tsp ground all spice cooked, about 10 minutes.
1 tsp ground cummin 2.Remove from heat and stir in tomato paste,
8 oz grape leaves ,drained and rinsed currants, pine nuts, cinnamon, mint leaves, dill
weed, allspice and cumin. Let mixture cool.

3.Prepare a large pot by placing an inverted plate

1 kg lamb leg or shoulder ,cut in chunks
on the bottom; this protects the dolmas from direct
5-6 tbsp olive oil heat when steaming.
2 cl garlic , crushed
1 juiced lemon 4.Rinse grape leaves in warm water; drain and cut
2 whole red onions , roughly chopped off any stems. Place about 1 teaspoon of the cooled
rice mixture in the center of a leaf. Fold in the sides
1 tsp dried greek oregano and then roll into a cigar shape. Place in prepared
1 tsp dried thyme or fresh ,chopped pot. Repeat with remaining ingredients.
1/2 tsp smoked sweet paprika
1/2 tsp cumin 5. Pour in just enough warm water to reach the
bottom of the first layer of dolmas. Cover and
simmer over low heat for 30 to 45 minutes, or until
1 cucumber rice is totally cooked. Check the water level often
2 cl garlic, minced and add more as necessary.

1.To prepare this Greek lamb souvlaki recipe, cut

the meat into equal sized (3 cm) chunks and set
aside.

2. Prepare the marinade for the lamb souvlaki. In a

large bowl add the olive oil, garlic, lemon juice, the
 5. Pour in just enough warm water to reach the
bottom of the first layer of dolmas. Cover and
simmer over low heat for 30 to 45 minutes, or until
rice is totally cooked. Check the water level often
and add more as necessary.
1/4 c extra virgin olive oil
18 oz strained yogurt 1.To prepare this Greek lamb souvlaki recipe, cut
the meat into equal sized (3 cm) chunks and set
( 1-2 ) tbsp red wine vinegar aside.

2. Prepare the marinade for the lamb souvlaki. In a

10 whole pita bread large bowl add the olive oil, garlic, lemon juice, the
drizzle of olive oil herbs and spices and season with freshly ground
1 tsp dried oregano pepper dont add salt yet. Whisk all the
ingredients to combine. Add the meat and the
chopped onions and blend to coat. Cover the bowl
with plastic wrap, chill and let marinade for at least
4 hours. Its best to leave the meat for the lamb
souvlaki marinade overnight, to soak up all the
wonderful flavours. (If you are at home blend the
marinade once in a while).

3. In the meantime prepare the tzatziki sauce for the

lamb souvlaki. Pour in a blender the olive oil and
grated garlic and blend until combined. Remove the
skin and the seeds of the cucumber and grate it into
a large bowl. Season with salt and pepper and
leave aside for 10 minutes. Wrap the grated
cucumber in a towel and squeeze, in order to get rid
of the excess water. In a bowl, add the cucumber,
the blended garlic and oil, the yogurt, 1-2 tbsps of
red wine vinegar, a pinch of salt and blend, until the
ingredients are combined. Store the tzatziki sauce
in the fridge and always serve cold.

4. To assemble the lamb souvlaki (skewers), you

can either use wooden or metal skewers. For this
lamb souvlaki recipe, you will need about 10
skewers, depending on the size of each lamb
souvlaki. If using wooden skewers, cut them to fit
your griddle pan and soak them in water. (This will
prevent them from burning.) Lift the chunks of lamb
out of the marinade and thread the pieces,
comfortably, on the skewers. At this point dont
forget to season your lamb souvlaki with salt.

5. Heat a grill, barbecue or griddle pan and cook the

lamb souvlaki for about 10-15 minutes, until cooked
to your liking.

6. While your lamb souvlaki is cooking, prepare the

pita breads. Preheat the oven to 250C. Use a
cooking brush to lightly oil the pita breads on both
sides and season with salt and oregano. Place a
large oven tray at the bottom of the oven and place
the pita breads on top of the tray. Bake for 2-3
minutes. (Alternatively barbecue the pita breads,
until nicely coloured on both sides).

7. Enjoy this delicious Greek lamb souvlaki recipe

with pita bread and tzatziki sauce with a nice
refreshing Greek feta salad.
pita breads. Preheat the oven to 250C. Use a
cooking brush to lightly oil the pita breads on both
sides and season with salt and oregano. Place a
large oven tray at the bottom of the oven and place
the pita breads on top of the tray. Bake for 2-3
minutes. (Alternatively barbecue the pita breads,
until nicely coloured on both sides).

7. Enjoy this delicious Greek lamb souvlaki recipe

with pita bread and tzatziki sauce with a nice
refreshing Greek feta salad.
 Chefs-Resources.com

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