This was a great grilled meal we had a few weeks ago. It came from Rachael Ray’s “Look and Cook” and it was really quite tasty. It was pretty simple to prepare too. Enjoy!
1/2 pound orzo pasta
1 tbs chopped fresh oregano or 1 tsp dried oregano
5 tbs EVOO
1 tsp onion powder
1 tsp garlic powder
2 pounds lamb shoulder steaks, cut into bite-size cubes
1 small onion, finely chopped
3-4 garlic cloves, finely chopped
1/2 cup vegetable stock
3 cups spinach, divided
1 cup crumbled feta cheese
Preheat a grill to medium-high. Bring a large pot of salted water to a boil, and cook orzo to package directions. Drain when done.
Meanwhile, mix the oregano, 3 tbs EVOO, onion powder, garlic powder, salt and pepper in a large bowl. Toss the lamb cubes in and mix to coat thoroughly. Thread the cubes onto skewers (if using wooden, don’t forget to soak them first). Grill the lamb until seared and cooked to medium, 2-3 minutes per side.
For the orzo: place a skillet over medium-high heat with the remaining 2 tbs EVOO. Add the onion and garlic to the pan and saute until tender, about 5 minutes. While the veggies are cooking, add the stock and about 2 cups spinach to the food processor. Process until smooth, then add the puree to the onions and garlic. Heat through. Remove the pan from the heat and stir in the drained cooked orzo, the remaining whole leaves of spinach, the feta crumbles, and some salt and pepper to taste. Serve the kebabs over the orzo.