Words Joan Saunders
Photos Sarah Hartley Photography
I’ve been lucky enough over the years to travel to Greece a few times. It’s glorious. But even if we can’t journey to our favourite places, we can indulge ourselves on a warm West Coast summer evening and pretend we have landed on foreign shores with a flavourful Greek-style meal.
Shish kebabs are a brilliant choice for a summer barbecue; I like to marinate the meat for a day or two, then it’s a quick task to assemble the vegetables and lamb on the skewers. Seasoned with a classic lemon, olive oil and oregano marinade then lightly charred over the coals, these are a standout option. If you don’t want to make shish kebabs, the marinade also works well with lamb chops.
I like to serve the kebabs with this glorious Greek tossed salad. While most of us often opt for a classic Greek salad, this alternative is packed with outstanding summer flavours. What’s unusual is adding some salonika peppers: otherwise known as pepperoncini, friggitello or golden Greek peppers. Whatever they’re called, they add a sweet, mild spice to the mixture. They do have a slight heat and can be used in a variety of ways, including being added to sandwiches, burgers or pizza.
But if you’re not keen on the salonika peppers, just omit them from the salad recipe. There are so many other amazing ingredients such as onions, radishes and my favourite, feta cheese. In my opinion, if a recipe has feta involved, it’s always a first rate option. I love its salty, creamy earthiness. And, while feta is a staple in Greek cuisine, it’s also packed with nutrients that can support overall health as the salt brine it’s cured in helps preserve the essential minerals and vitamins it offers.
So while our ocean is a bit colder than warm Aegean waters, we can still indulge our love of distinctive Greek seasonings with a wonderful summer barbecue. Invite some friends and family over, open some retsina, and toast to a glorious West Coast evening with an incredible and marvellously Mediterranean dinner. Yamas!
Lamb Shish Kebab (Serves 4-6)
3 lb leg of lamb or lamb roast, cut into 1½ inch cubes
¼ cup butter
¼ cup olive oil
½ cup lemon juice
1 tbsp oregano
½ tsp pepper
3 to 4 medium tomatoes, cut into sixths
3 to 4 medium onions, cut into sixths
3 to 4 peppers, your choice of colour, cut into 1½ inch pieces
about 8 skewers
After you’ve cut the lamb into cubes, place the cubes in a deep bowl. In a small saucepan, melt butter with oil, lemon, oregano and pepper. Pour over the lamb cubes; mix together. Tightly cover the bowl and marinate overnight in the fridge.
Skewer lamb, onions, tomatoes and peppers (in that order). Roast on the barbeque, or broil. Turn skewers frequently for even cooking. If you like, serve on a bed of rice pilaf.
I also like to serve this with pita bread and tzatziki, either store bought or homemade.
Easy Tzatziki
Take half a cucumber and grate it. Place grated cucumber in a sieve and sprinkle it with a little table salt. This helps draw out some of the moisture. After about 10 minutes, squeeze grated cucumber to get out any more moisture, then put it in a bowl. Add: 1½ cups Greek yogurt, 1 peeled and crushed (or finely chopped) clove of garlic, 1 tbsp olive oil, 1 tbsp chopped fresh dill, ½ tbsp chopped fresh mint, 3 tbsp lemon juice. Mix well.
Greek Tossed Salad (Serves 4)
½ head (or more) of hearty lettuce (your choice of type)
½ peeled cucumber, sliced
½ pepper, sliced then cut into chunks
1 tomato, cut into 8 wedges
4 radishes, thinly sliced
8 salonika peppers, thinly sliced, tops removed (also known as pepperoncini peppers, find them in a jar in the pickles section of the grocery store)
8 kalamata olives, chopped
2 green onions, white and light green parts thinly sliced
3 anchovy fillets, chopped small
½ cup crumbled feta cheese
½ tsp oregano
salt and pepper to taste
½ tbsp olive oil
½ tbsp red or white wine vinegar
Tear the lettuce into bite-sized chunks. In a large bowl, add the peeled cucumber, pepper, tomato, green onions and radishes. Toss well. Then garnish with olives, salonika peppers, anchovies and cheese. Sprinkle oregano, salt and pepper on top. Just before serving, drizzle the olive oil and vinegar over the salad. Toss well.
