Sunday, February 9, 2014

Day Eight - Wildtree Opa! Greek Kabobs (2.9.14)

  • 2 lbs cubed lamb
  • 2 teaspoon Wildtree Opa! Greek Seasoning Blend
  • 2 Tablespoons Wildtree Natural Grapeseed Oil
  • 1/2 Tablespoon lemon juice
  • 1 teaspoon salt
  • Assorted chopped vegetables (1 onion, 2 peppers, 1 8oz package mushrooms)
Measure all ingredients except chopped vegetables in a Ziploc bag. We had this in the freezer and once we defrosted we added 1 teaspoon Wildtree Opa! Greek Seasoning Blend. We also marinated our veggies in a soy sauce, teriyaki sauce and Wildtree Opa! Greek Seasoning Blend for about half an hour. Remove meat and veggies from bags and place on skewer. Heat grill to medium/high heat. Grill turning once, until cooked through (desired to taste).

We made a rice pilaf to go with this dish tonight. It turned out great! If you want the recipe, just let us know! This dish is also suggested to have a side salad, but we did not do that tonight.


Katie:I enjoyed the kabobs much more this time than when we made them before we started this challenge. This was due to us taking a couple extra steps: adding the 1 teaspoon seasoning to the lamb and marinating the vegetables for half an hour. This tweak was a good improvement and the dish was very good. The only note is that the mushrooms absorbed much more of the soy sauce and teriyaki than the onion and peppers, so those did not taste as Greek as the rest but they were still good.

Potter:This was a dish Katie made at a frozen dinner party (you take all the raw ingredients for 10-ish meals and they help you season and mix them then you put them in freezer bags and enjoy at your leisure). Most of the dishes from this party have been a little on the bland side and the kabobs weren't much different, luckily we knew this going into tonight and so we took some extra seasoning steps to improve the meal (see Katie's piece). It turned out much better even though it was no longer, strictly speaking, Greek.