"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, May 29, 2010

Greek Style Kebebs Tzaziki Barbecue Dip

For any healthy bbq lamb recipes my suggestion is always to start with a barbecue marinade to add flavour and tenderise the meat at the same time. It’s a lot lighter on the calories than sauce and imparts just as much flavour.
This particular marinade is fresh from the Mediterranean Greek islands and as with a lot of Greek food it’s rich in olive oil, lemon juice and oregano. Great flavours and really easy to prepare, just mix up and away we go.
I plumped for chops in this menu idea but it great as a kebab too, just chop up some steaks, marinate as instructed and thread onto skewers.

1 Kg or 2 lbs lamb chops
75ml or ⅓ cup olive oil
1 teaspoon oregano
Juice of one lemon
Salt and freshly ground black pepper
2 lemons cut into wedges
Sprigs of fresh parsley for garnish
Place the lamb chops in a marinade bowl and pour over the mix of olive oil, lemon juice and oregano. Marinate for 2 or 3 hours turning occasionally. When hot coals are ready, place the chops on the barbecue and season with salt and pepper and grill for 10 – 12 minutes turning once
There really isn’t much more to say other than serve with the lemon wedges and a couple of sprigs of parsley for garnish. If doing the kebabs, take the easy option and slide the meat into a pitta with some salad and a dollop of yoghurt or Tzaziki .
Tzaziki Barbecue DipTzaziki barbecue dip is a super healthy menu idea to kick start any BBQ cookout and it’s easy to prepare too.
I was first introduced to Tzaziki on the Greek island of Paros many moons ago by a guy called Nick. He was a plumber from Clevedon near Bristol, England, and he was enjoying a fine life of long hard work in the winter and seriously long holidays in the summer. I wonder if he still does it?
We sat at a restaurant and dipped bread into a plate of tzaziki and a plate of eggplant salad – what a great way to start a meal! So refreshing on a hot summers day.
I now use dips like these with some vegetable cruditées as a great healthy start to any barbecue. Alternatively just slice up a few pitta breads and the result’s just as good.
1 medium cucumber peeled and finely chopped
225ml or ½ pint yoghurt
2 cloves crushed garlic
1 tablespoon olive oil
1 teaspoon vinegar
½ teaspoon salt
Pour the yoghurt into a bowl and add the rest of the ingredients. Give it a stir and chill for at least one hour to let the flavours come together.
If you’re a garlic fiend like me, you may want to add another clove and dip your bread!

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