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Bobby Flay Greek-Inspired Grilled Delights

Summer's the best time of year to grill, but if you're not a professional cook it's easy to run out of ideas for the barbeque.

So, "Early Show" contributor and resident chef Bobby Flay served up a simple, Greek-inspired meal that can be done on the grill in the same time it takes you to cook up those boring hot dogs and hamburgers!

Bobby made a Grilled Shrimp and Orzo Salad, followed by Grilled Lamb Souvlaki (lamb skewers), and for dessert, he threw a variety of stone fruits on the grill and offered them with a spiced yogurt.

Souvlaki is a Greek specialty consisting of lamb chunks that have been marinated in a mixture of oil, lemon juice, oregano and seasonings before being skewered and grilled. Some souvlaki skewers also include chunks of vegetables such as green pepper or onion. Souvlaki can be served on the skewer or in a pita with grilled vegetables. (Source: "Food Lover's Companion")

"Early Show" recipes galore!

RECIPES

Greek Orzo and Grilled Shrimp Salad with Mustard Dill Vinaigrette

Serves 6

INGREDIENTS: Orzo Salad
1-3/4 cup orzo, cooked al dente
1 large English cucumber, diced
3 green onions, thinly sliced
1 cup grape or cherry tomatoes, halved
1/4 cup chopped fresh dill
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
1/2 pound feta cheese, crumbled

METHOD:
1. Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7-8 minutes. Drain well.
2. Combine the orzo, cucumber, green onions and tomatoes in a large bowl.
3. Combine the dill, vinegar, mustard, salt and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the olive oil and blend until emulsified. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese, cover and refrigerate for at least 30 minutes before serving and up to 8 hours.

INGREDIENTS: Grilled Shrimp
1 pound (U15) shrimp, peeled and deveined
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Fresh dill

METHOD:
1. Heat your grill to high.
2. Place the shrimp in a large bowl, toss with the lemon juice oil and let marinate for 20 minutes. Season with salt and pepper and grill for 1 1/2 - 2 minutes per side or until just cooked through.
3. Remove the orzo salad from the refrigerator and transfer it to a large platter. Top with the grilled shrimp and garnish with dill, before serving.

For more recipes, go to Page 2.

Grilled Lamb Souvlaki

Serves 4 to 6

INGREDIENTS: Radish Tzatziki
3/4 cup Greek yogurt
3/4 cup finely grated radish
1/4 small red onion, finely grated
3 cloves garlic, finely chopped
2 teaspoons red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

METHOD:
1. Place the radish and onion in a medium strainer; place a small plate on top and let sit over a bowl for 30 minutes to drain the excess liquid.
2. Transfer the drained radish mixture to a medium bowl and add the remaining ingredients. Cover and refrigerate for at least 30 minutes and up to 1 day in advance before serving.

INGREDIENTS: Oregano Vinaigrette
1/4 cup red wine vinegar
3 tablespoons chopped fresh oregano leaves
2 cloves garlic, chopped
2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil

METHOD:
Combine the vinegar, oregano, garlic, honey, salt and pepper in a blender and blend until smooth. With the motor running slowly drizzle in the oil and blend until emulsified.

INGREDIENTS: Lamb
1/2 cup Greek olive oil
6 cloves garlic, chopped
1 large yellow onion, coarsely chopped
1 tablespoon chopped fresh oregano
1-1/2 pounds lamb tenderloin
1 pound merguez sausage
Wooden skewers, soaked in water
Salt and freshly ground pepper
8 pocket pita breads
Grilled onion, sliced
Grilled red pepper, sliced

METHOD:
1. Whisk together the oil, garlic, onion and oregano in a large bowl, add the lamb and toss to coat. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours.
2. Heat the grill to high.
3. Grill the sausage until golden brown on all sides and just cooked through, 8 to 10 minutes. Remove the sausage from the grill, let rest 5 minutes and cut into 1-inch pieces. 4. Remove the lamb from the marinade and season with salt and pepper. Grill the lamb until golden brown on both sides and cooked to medium-rare doneness. Remove from the grill and let rest 5 minutes before cutting
5. Grill the pita on both sides for about 10 seconds to warm through and slice off 1-inch from the top. Remove the lamb and sausage from the skewer into the pita, add onions and peppers and drizzle with some of the oregano vinaigrette and radish tzatziki.

Grilled Stone Fruits with Spiced Yogurt and Walnuts

Serves 4 to 6

INGREDIENTS:
1 cinnamon stick
2 whole cloves
3 whole allspice berries
Peaches, Plums, Nectarines, halved and pitted
Canola oil
1/2 cup clover honey
1/2 cup walnuts, toasted and coarsely chopped
Greek yogurt, or frozen yogurt
Fresh mint

METHOD:
1. Combine honey, cinnamon stick, cloves and allspice and bring to a simmer over low heat. Remove from the heat and let steep until the honey is slightly cooled, about 10 minutes. Remove the spices just before using
2. Heat grill to high. Brush fruit with oil and grill on both sides until golden brown and slightly soft. Serve halves topped with fresh or frozen yogurt (if desired) and drizzle with honey and sprinkle with yogurt.

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