(1 teaspoon minced fresh rosemary or ½ teaspoon dried and crumbled rosemary)
1 teaspoon salt
Finely grated zest of 2 lemons
2 fresh bay leaves, torn in half and bruised, or 1 dried bay leaf, left whole
Sub-recipe steps
Combine in a medium bowl: ½ cup red wine vinegar, lemon juice, or a combination; ½ cup olive oil; 6 garlic cloves, minced; 2 tablespoons minced fresh oregano or 2 teaspoons dried Greek oregano; 2 tablespoons minced fresh thyme leaves or 2 teaspoons dried thyme; 1 tablespoon black pepper; (1 tablespoon red pepper flakes); (1 teaspoon minced fresh rosemary or ½ teaspoon dried and crumbled rosemary); 1 teaspoon salt; Finely grated zest of 2 lemons; 2 fresh bay leaves, torn in half and bruised, or 1 dried bay leaf, left whole
(½ teaspoon salt, if using unsalted broth or water)
2 tablespoons chopped toasted walnuts or 2 tablespoons chopped parsley
Sub-recipe steps
Melt in a large saucepan over medium-low heat: 2 tablespoons butter
Add and cook, stirring, until golden, about 8 minutes: ½ medium onion, chopped
Add and stir until the rice becomes translucent around the edges 3 to 5 minutes: 1 cup basmati rice, or other long-grain rice
Stir in: 1½ cups chicken broth or water; (½ teaspoon salt, if using unsalted broth or water)
Bring to a boil. Stir once, cover, and cook over low heat until the liquid is absorbed and the rice is tender, about 15 minutes. Let stand off the heat, covered, for 5 minutes before serving. Sprinkle with: 2 tablespoons chopped toasted walnuts or 2 tablespoons chopped parsley
Lamb Shawarma, Becker Lamb Patties, Adana-Style Lamb Kebabs, or Keftedes
Beef Kebabs
Pork Souvlaki
4 pitas
1 ½ cups shredded lettuce
¾ cup diced tomatoes
¾ cup diced peeled cucumbers
(¼ cup diced red onion or sliced green onion)
(Crumbled feta)
Sub-recipe steps
Prepare one of the following: Falafel; Lamb Shawarma, Becker Lamb Patties, Adana-Style Lamb Kebabs, or Keftedes; Beef Kebabs; Pork Souvlaki
Prepare one or more of the following: Tahini Dressing, Zhug, Tzatziki, Herbed Yogurt Dressing
Warm until pliable: 4 pitas
Open the pitas on one side for pocket sandwiches. Divide the falafel, lamb patties, kebab meat, or souvlaki among them. Drizzle with the desired sauce(s), then top with: 1 ½ cups shredded lettuce; ¾ cup diced tomatoes; ¾ cup diced peeled cucumbers; (¼ cup diced red onion or sliced green onion); (Crumbled feta)
Drizzle with more sauce.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 ½ pounds boneless lamb leg, sirloin, or shoulder
1 Balkan Marinade, Tandoori Marinade, or the marinade for Lamb Shawarma
1 Rice Pilaf, Mujadara, Couscous, or Fattoush
1 Flatbread or Pita Sandwiches
Let's Cook
Step 1.
Cut into 1-inch cubes: 1 ½ pounds boneless lamb leg, sirloin, or shoulder
Step 2.
Combine the lamb in a bowl with: Balkan Marinade, Tandoori Marinade, or the marinade for Lamb Shawarma
Step 3.
Toss to coat. Cover and marinate in the refrigerator for 4 to 12 hours.
Step 4.
Place a broiler pan on an oven rack set 3 to 4 inches below the heat. Preheat the broiler; or prepare a medium-hot grill fire. Thread the meat and vegetables onto skewers. Broil or grill for 8 to 10 minutes, turning the skewers occasionally. Make a small incision in a cube of meat and check the center: It should be slightly less done than desired, for it will continue to cook somewhat off the heat. Serve immediately with: Rice Pilaf, Mujadara, Couscous, or Fattoush
Step 5.
Or use as a filling for: Flatbread or Pita Sandwiches
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