
From Daryl
I love testing recipes for my books. For my upcoming WREATH BETWEEN THE LINES, set at Christmas, I've been making all sorts of Christmas delights. I'll share those when the book comes out. Wait until you see the darling brownie reindeer!
I love testing recipes for my books. For my upcoming WREATH BETWEEN THE LINES, set at Christmas, I've been making all sorts of Christmas delights. I'll share those when the book comes out. Wait until you see the darling brownie reindeer!
In the meantime, I thought I'd share a recipe from SOUFFLÉ OF SUSPICION, the second French Bistro Mystery. It came out in July.For this book I made a lot of soufflés, of course. Yum! I've shared a couple of those recipes.

I also taste-tested a ton of appetizers and entrees. One of my favorites was this one, the Greek kebabs or as they are more formally known, Brochette d’Agneau à la GrecquE.
Doesn't that sound elegant? It looks elegant, but it's so easy! This recipe is perfect for cooking on the barbecue because you close up for the winter!
The sauce for
these kebabs is very flavorful. I’m not sure if it’s because of the lime juice or
the grapefruit juice or the Greek yogurt, but it really tenderizes the meat and
offers a lovely Mediterranean flavor to the dish. If you don't enjoy lamb, don't fret. This sauce would work well on
chicken or fish, too.
Remember, when barbecuing with skewers, use a potholder to turn them. The skewers get really hot! And turn them often so the kebabs heat evenly throughout.
Enjoy.
Brochette d’Agneau à la Grecque
(serves 2)
1 pound lamb
meat, cut into 1 ½” cubes
1 yellow pepper,
cut into squares
1 zucchini, cut
into 8 thick slices
1 red onion, quartered
Sauce
ingredients:
2 tablespoons freshly
squeeze orange juice
2 tablespoons freshly
squeezed lime juice
2 tablespoons grapefruit
juice
2 tablespoons honey
1/2 cup plain Greek yogurt
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon fresh rosemary,
crushed (stems removed)
Pam or olive oil for grill
For the sauce, in a small
bowl, mix the orange juice, lime juice, grapefruit juice, honey, Greek yogurt,
olive oil, salt, pepper, and rosemary. Stir well.
Cut the lamb into cubes,
about 1 1/2” in size. If they’re too big, they won’t cook evenly on the grill.
Tenderize the lamb meat by pounding with a meat tenderizer mallet. Set the lamb
in a 13 x 9 pan. Pour the marinade over the lamb, coating on all sides. Wrap
and chill for 2 hours.
When ready to barbecue:
Skewer the kebab using
lamb, pepper, zucchini, and onion. Repeat. (You might want to break the onion
into smaller parts.) Brush the kebab on all sides with remaining marinade.
Heat a barbecue grill to
medium high (about 400 degrees). Spray the grill with olive oil Pam or baste
with olive oil.
Set the kebabs on the grill
and cook for 3 minutes. Turn. Cook another 3 minutes. Turn. Cook another 3 minutes.
For medium rare, cook a
total of 9-10 minutes. For medium, cook
a total of 11-12 minutes. For medium well, cook a total of 13-14 minutes.
Remove from heat.
Present the dish either on
the skewer or slide it off the skewer and plate accordingly.
Savor the mystery!
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A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.
Can Mimi prove her chef innocent before the chef gets dusted?
Click here to order.
A DEADLY ÉCLAIR, the 1st French Bistro Mysteries, in all formats.
Can
Mimi clear her name before the killer turns up the heat?
Click
here to
order.WREATH BETWEEN THE LINES, the 7th Cookbook Nook Mystery.
Jenna Hart is busy decking the halls and ducking a killer
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PRESSING THE ISSUE, the 6th Cookbook Nook Mystery.
The annual Renaissance Fair serves up a helping of crafty courtiers,
damsels in distress, and medieval murder . . .
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FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery.
Finally
there's going to be a cheese festival in Providence!
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to order.
GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?
GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?
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to order
DAY OF SECRETS, a stand-alone suspense
DAY OF SECRETS, a stand-alone suspense
A
mother he thought was dead. A father he never knew. An
enemy that wants them dead.
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here to order
What a lovely and delicious summer meal that would make!
ReplyDeleteI love Greek food. Thank you for sharing this recipe. It looks delicious!
ReplyDeleteVery pretty plating.
ReplyDeleteThe sauce sounds tasty.
I love the recipe--thank you!
ReplyDeleteI like the colors of these kebabs. So pretty & I bet tasty. That reindeer brownie sounds adorable.
ReplyDeleteYummy! Thank you for sharing!
ReplyDeleteLove kebabs, I can't wait to try some of these recipes, Thanks for sharing.
ReplyDelete