Greek kebabs #recipe from A SOUFFLÉ OF SUSPICION by author @DarylWoodGerber

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!

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?
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WREATH BETWEEN THE LINES, the 7th Cookbook Nook Mystery.
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PRESSING THE ISSUE, the 6th Cookbook Nook Mystery.
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FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery.

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GIRL ON THE RUN, a stand-alone suspense.
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DAY OF SECRETS, a stand-alone suspense

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