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The Olive and the Caper: Adventures in Greek Cooking

Ground Lamb Kebabs

Page 391

Cuisine: Greek | Course Type: Main Courses

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Recipe Reviews

6th February 2013

Zosia from Toronto, ON

These stick-less kebabs were very juicy and nicely seasoned.

I substituted spinach and lemon juice for the sorrel as suggested but can’t say I noticed either flavour though the green spinach added nice pops of colour and probably helped to keep the lean lamb moist. I also couldn’t really taste the pine nuts….. I wonder if they should have been toasted first to add flavour.

Regardless, these were quick to put together and cook – I used a stove-top grill pan - and were delicious hot or at room temperature.

I served them as recommended, with this grilled pita bread and beet tzatziki.

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