Tuesday, May 10, 2005

Let's Have A Greek Night!

For Mother's Day this year Andy made me my favorite meal. Mmmm. He made a fabulous Greek marinated pork roast on the grill, a greek salad, adn some roasted red pepper hummus. Mmmm. I was in heaven. The only thing missing was the Greek style yogurt with figs and honey. (Which I cannot find Greek yogurt around here). So here is my marinade for pork kabobs, and they go well with Tzatziki- a cucumber dressing. Even better if you slide them onto pita bread with some lettuve and tomatoes. Might be leftover night tonight.

My only note here is that I only use 2 Tablespoons of olive oil and the juice and zest of one whole lemon. Everything else stays as written. If you use a whole roast- just give it plenty of time to marinate. Overnight works best. This can be oven roasted or grilled- although grilled really is the best application here.

* Exported from MasterCook *

Pork Kabobs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vegetable oil
1/4 cup onion -- chopped
3 tablespoons lemon juice
1 tablespoon parsley -- chopped
1 clove garlic -- minced
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
2 pounds pork -- cubed

Combine, marinate, and refridgerate for several hours, turning occassionally.

Drain pork. Thread on skewers, leaving a small space inbetween cubes. Grill for 8 to 10 minutes, turning frequently.

Serve with pita bread, tomatoes, cucumbers, and onions.

Serve with Cucumber Yogurt Sauce.

* Exported from MasterCook *

Cucumber Yogurt Sauce

Categories : Sauces & Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces plain yogurt
1/2 cup cucumber -- chopped
1 tablespoon onion -- chopped
1 tablespoon parsley -- chopped
1 teaspoon lemon juice
1/8 teaspoon garlic salt

Combine, chill until ready to serve.

NOTES : Do not use fat free plain yogurt.

No comments: