Tonight was delicious lamb and veggie skewers in a lemon juice and herb marinade. We also made pita bread - our first attempt ever! It turned out quite good and actually puffy - very strange to see in a bread! It was a little more bread-y, maybe flour-y tasting than other pita breads we have bought before. It also wasn't as puffy as others... perhaps let the circles rise more next time or try a different recipe. Overall, this dinner could have really used some tzatziki sauce - that would have really added that perfect finish it needed.
We went to our park on Sunday, it is a half a block away, and they were having a grower's market, so we bought some fresh zucchini and radishes. The farmer said we should try grilling radishes, and so we did. They turned out sooo good. Grilling the radishes made them taste completely different. We have never eaten radishes in any other way than raw.
Here's the original Lamb recipe: http://www.foodnetwork.com/recipes/marinated-grilled-lamb-kabobs-recipe.html
Pita Recipe: http://cooking.nytimes.com/recipes/1016071-homemade-pita-bread
We went to our park on Sunday, it is a half a block away, and they were having a grower's market, so we bought some fresh zucchini and radishes. The farmer said we should try grilling radishes, and so we did. They turned out sooo good. Grilling the radishes made them taste completely different. We have never eaten radishes in any other way than raw.
Here's the original Lamb recipe: http://www.foodnetwork.com/recipes/marinated-grilled-lamb-kabobs-recipe.html
Pita Recipe: http://cooking.nytimes.com/recipes/1016071-homemade-pita-bread
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| Plated |
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| Grilled Radishes |
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| Veggies - onions, zucchini and bell peppers |
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| Grilled Lamb |
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| Veggies on the grill! |
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| Lamb on the Grill |
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| All together! |
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| Cooked Pita Bread |
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| om nom nom - trial pita piece |
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| Pita dough balls |
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| Rolled out Pitas |
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| Pitas rising in the oven |
Ingredients:
Lamb and Marinade and Skewers:
1/2 boneless leg of lamb (about 2 pounds) cut into cubes
1/4 cup extra-virgin olive oil
1/2 cup lemon juice
3 tablespoons chopped garlic
1 large white onion, cut into large skewer-able pieces
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves
1 bell pepper - cut into skewer-able pieces
2 small zucchini - cut into thick skewer-able rounds
Radish:
1 bunch radishes
2 tablespoons olive oil
salt
pepper
Pita Bread:
2 teaspoons active dry yeast
½ teaspoon sugar
2 3/4 all-purposed flour
1 teaspoon salt
2 tablespoons olive oil
1/2 boneless leg of lamb (about 2 pounds) cut into cubes
1/4 cup extra-virgin olive oil
1/2 cup lemon juice
3 tablespoons chopped garlic
1 large white onion, cut into large skewer-able pieces
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves
1 bell pepper - cut into skewer-able pieces
2 small zucchini - cut into thick skewer-able rounds
Radish:
1 bunch radishes
2 tablespoons olive oil
salt
pepper
Pita Bread:
2 teaspoons active dry yeast
½ teaspoon sugar
2 3/4 all-purposed flour
1 teaspoon salt
2 tablespoons olive oil
Directions:
Skewers:
1. Combine all ingredients except bell pepper and zucchini in a ziplock bag and set in the refrigerator. Let marinade for at least 4 hours.
2. Pre-heat grill to medium high
3. Skewer on wood or metal skewers meat and veggies. We suggest doing the meat and veggies separately as it allows for more even cooking on both.
4. Grill for 3-4 minutes a side. (12-15 mins total)
Grilled Radish:
1. Cut the ends off of radishes. Cut radishes in half.
2. Put into a foil "boat" and pour olive oil, salt and pepper.
3. Grill for 12-15 minutes
Pita bread:
1. Combine 1 cup lukewarm water, yeast and sugar in a large bowl. Stir to dissolve. Add the 1/2 cup of flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
2. Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
3. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes.
4. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
5. Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
6. Remove 1 ball (keeping others covered) and press into a flat disc with rolling pin. Roll until about 1/4 thick, dusting with flour if necessary.
7. Carefully lift the dough circle and place quickly on hot baking sheet. After 3 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles.
8. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
1. Combine all ingredients except bell pepper and zucchini in a ziplock bag and set in the refrigerator. Let marinade for at least 4 hours.
2. Pre-heat grill to medium high
3. Skewer on wood or metal skewers meat and veggies. We suggest doing the meat and veggies separately as it allows for more even cooking on both.
4. Grill for 3-4 minutes a side. (12-15 mins total)
Grilled Radish:
1. Cut the ends off of radishes. Cut radishes in half.
2. Put into a foil "boat" and pour olive oil, salt and pepper.
3. Grill for 12-15 minutes
Pita bread:
1. Combine 1 cup lukewarm water, yeast and sugar in a large bowl. Stir to dissolve. Add the 1/2 cup of flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
2. Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
3. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes.
4. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
5. Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
6. Remove 1 ball (keeping others covered) and press into a flat disc with rolling pin. Roll until about 1/4 thick, dusting with flour if necessary.
7. Carefully lift the dough circle and place quickly on hot baking sheet. After 3 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles.
8. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
What we liked:
Very good! The pita was great, It was fun to try the radishes and the meat was delicious.
What we didn't like:
Missing a sauce!
What Kaspian thought about it:
He LOVED the pita bread. He even helped make it by rolling out the dough. He wanted to put it into the oven too, but the oven was too hot!
Next time:
Make sure to make a sauce!
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