Rania Harris stopped by PTL to show off some amazing Greek recipes!
Lamb Kabobs with Feta Sauce
- 1 cup Greek olive oil
- 6 cloves garlic, chopped
- 1 large yellow onion, coarsely chopped
- 1 tablespoon chopped fresh oregano leaves
- 3 pounds lamb tenderloin, cut into 1 by 1-inch strips
- Wooden skewers
- Salt and freshly ground pepper
- Tzatziki, recipe follows
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 4 hours.
Skewer the lamb onto the presoaked wooden skewers, and season with salt and pepper. Grill for 2 - 4 minutes on each side, or until the lamb is golden brown and cooked to medium-rare doneness. Remove from the grill.
Serve with Feta Sauce
- 2 cups thick full fat Greek yogurt
- ½ cup well drained, crumbled feta cheese
- 1 tablespoon extra-virgin olive oil
- 1 ½ teaspoons minced garlic
- Juice of one lemon (or more to taste)
- Sea salt to taste
- Pinch of cayenne pepper
- 3 tablespoons chiffonade fresh mint leaves
In a blender, combine the feta, oil, garlic, lemon juice, salt, and cayenne, and process until smooth, adding more oil 1/2 teaspoon at a time if needed. Add the yogurt and pulse to combine. Add the mint leaves. Adjust the seasoning, to taste.
Cover and refrigerate until ready to serve.
Yield: about 1 1/4 cups
Saganaki Opa! Opa!
- 8 (1/2-inch) slices Kasseri cheese
- Sea salt and freshly ground black pepper
- 2 cups brandy
- 1 cup flour
- 4 tablespoons butter
- 2 lemons, juiced
- Baguette of French bread – sliced on a diagonal
- 1 cup Kalamata olives
Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the pan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large sauté pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice. Remove from the pan and serve with the French bread and olives.
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