Tag Archives: greek yogurt recipes

Grilled Lamb Kefta Kebobs with Tzakiki

If you are tired of making hamburgers on the grill, but looking for something as easy and delicious, try these grilled lamb kefta kebobs. It’s a hamburger on a skewer, flavored with cumin, fresh mint and crunchy pistashios. I like to serve it on a warm pita topped with some homemade tzakiki, mint and red onion. Simply delicious.

From by the bay, wishing you kefta kebob food memories!

Maryann

 

blog kefta

Grilled Lamb Kefta Kebobs

Serves 4

Ingredients

1 1/2 pounds ground lamb

2 tablespoons ground pistachios

2 teaspoons ground cumin

2 teaspoons ground chili powder

1 tablespoon chopped fresh mint

1 teaspoon fresh lemon zest

1/2 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

Directions

Place all the ingredients in a bowl and mix well. To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold it the skewer.Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don’t dry out the kefta. Serve with Tzakiki ( recipe follows) and pita bread.

blog tzaiki

Tzakiki

Ingredients
1 English cucumber
1 tablespoon sea salt
2 cups greek style yogurt
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh mint, chopped
2 tablespoons olive oil
fine sea salt and pepper to taste

Directions
Peel and thinly slice the english cucumber. Coarse chop and place into a bowl. Add the sea salt and mix. Let sit for about 1 hour. Strain the cucumbers and rinse. Shake off remaining water and place into a bowl. Add the remaining ingredients and mix well. Adjust seasoning with salt and pepper to taste.  Place in the refrigerator until ready to use. When serving drizzle with a little more olive oil. Serve on the side of roasted lamb or serve as an appetizer with pita bread.


Feta, Mint and Lamb Burger with Herb Yogurt Dressing

blog lamb burger


My mom is of Greek heritage. One of her many great pleasures in life includes being an active member in the local Greek church. The church has an annual outdoor summer festival, which recently got rained out on opening night. My mom missed the festival and another opportunity to enjoy some  greek food because of torrential rain. So when mom came to visit this past weekend, I decided to make a greek style barbecue. The burgers were made of ground lamb mixed with feta, mint and a nice amount of lemon juice. My yogurt dressing was filled with fresh leafy herbs from the garden. The burgers were a big hit with mom and we had perfect weather too!


From by the bay wishing you some greek food memories!

Maryann



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Feta, Mint and Lamb Burger with Herb Yogurt Dressing

Serves 4

1 ¾ lb ground lamb

2 teaspoons lemon juice

½ cup crumbled feta cheese

3 tablespoons fresh mint, chopped

1 teaspoon fine sea salt

½ teaspoon ground black pepper

1 tablespoon olive oil

4 soft rolls, split and toasted


Directions

In a large bowl combine lamb, lemon juice, feta cheese, mint and salt and pepper. Make 4 patties. Brush the outside of the patties with olive oil on both sides. Preheat grill. Grill approximately 5 minutes on each side or until well done. Place burger on ciabiatta roll along with lettuce, roasted red onion and herb yogurt dressing.

 

Herb Yogurt Dressing

6 ounces greek yogurt

1/2 cup mayonnaise

1/4 cup fresh flat leaf parsley

2 tablespoon fresh mint

1 clove garlic, chopped

1 tablespoon lemon juice

1 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

Directions

Place all ingredients in a food processor, blend well. Keep in refrigerator until ready to use.

Iceberg Lettuce Salad with Buttermilk Blue Cheese Dressing

It’s interesting to sometimes look back on how your food tastes develop over the year. I grew up eating iceberg lettuce – it was on everything and it was a garnish on many a plate I ate in restaurants. As I grew up and discovered all the other lettuces available, it was easy to toss iceberg lettuce to the side and never touch it again. I recently rediscovered this misunderstood lettuce. There is nothing like a cold crisp iceberg lettuce salad on a warm day topped especially topped with this creamy blue cheese dressing and shards of crumbled bacon tossed on top. I like this buttermilk and greek yogurt dressing, both are low fat so its lighter in calories but not light on flavor. I try to use a good quality blue cheese and bacon for the recipe. I used for my dressing Jasper Hill Farms Bayley Hazen Blue and nice thick Berkshire bacon. If your food journey has taken you away from iceberg lettuce, give it another try!
From by the bay wishing you crisp food memories.
Maryann
blog buttermilk dressing

Buttermilk Blue Cheese Dressing

Serves 4

Ingredients
1/4 cup mayonnaise
1/4 cup greek yogurt
1/4 cup buttermilk
1/8 teaspoon cayenne pepper
1 teaspoon fine sea salt
1/2 teaspoon fresh ground pepper
2 tablespoons fresh lemon juice
1 teaspoon worcestershire sauce
3/4 cup crumbled blue cheese
Directions
In a medium size bowl add all dressings ingredients, except the blue cheese and whisk together until smooth. Next fold in the crumbled blue cheese.  Keep in the refrigerator until ready to serve.
Serve with lettuce, tomatoes or use as a dressing on cold sliced roast beef or top a grilled hamburger.
Iceberg Lettuce Salad with Buttermilk Blue Cheese Dressing
Serves 4
Ingredients
1 recipe Buttermilk Blue Cheese Dressing
1 head medium iceberg lettuce, cut into 4 wedges
4 slices thick bacon, cooked and crumbled
2 tablespoons chives, minced
To assemble the salad place each wedge of iceberg on a plate, top with buttermilk blue cheese dressing. Sprinkle the top of each wedge with crumbled bacon and chives. Serve immediately.