Friday, April 14, 2006

Shish Kebab with Rice, Orzo and Green Peas with Tomato and Cucumber Salad - Adapted from N. Saunders


This is one of our favorite summer grill meals.
For the Kebabs: In a large bowl, whisk together 1/2C olive oil, 6T fresh lemon juice, 3 cloves of garlic minced, 1/2t salt, 1/2t freshly ground black pepper, 1T crushed rosemary and set aside. Cut 2 pounds of meat into about 1" chunks (traditionally lamb is used but pork, chicken or beef will work). Quarter and "flake" a red onion. With chunks of green pepper also add 8 oz. whole fresh mushrooms and plum tomatoes that have been quartered. Place all of the above into the olive oil mixture and toss. Allow the mixture to marinade for 1-4 hrs. Place on skewers and cook on the grill for 20 min, turning periodically.
For the rice: Cook 1/2C rice until almost tender. Add 1/4C orzo and just minutes before serving add 1/2C frozen peas and 1T dry thyme.
For the salad: Mix 1/2C sour cream with the juice of one lemon. To this add slices of cucumber and tomato. Garnish with herbs, if you wish.
We enjoy a big red wine with this meal; a Cabernet, Merlot or Shiriz.

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2 Comments:

Blogger foodie2u said...

this looks wonderful as does the calzone from the night before. all of the meals on your blog are going into my "to try" pile. thanks! keep up the good work.

3:13 PM  
Blogger Dinner With James and Deanna said...

thanks! We are having fun with it. The recipes are rather "barebone". If you need more information, let me know

8:23 AM  

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