Recipe: Go to Athens, at least gastronomically

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Barbecued, skewered lamb, called souvlaki, is sold as a quick meal on many street corners in Athens. A simple Greek marinade of lemon juice, olive oil, oregano and garlic flavors the meat. The best cut of lamb for kabobs comes from the leg. If not on display, ask for them at the meat counter.

Lentils in the Lentil and Rice Pilaf don’t need to be soaked and contain more protein then dried beans. If pressed for time, serve a side dish of microwaved brown rice with the lamb instead of the Pilaf.


Nutrition: This meal contains 545 calories per serving with 12 percent of calories from fat.

Cooking tip: Slowly add the lentils to the boiling liquid. The liquid will remain at the boiling point and will save some cooking time.

Soak first: If using wooden skewers, soak in water before using.

To buy: 1/2 pound lamb kabobs cut from the leg, 1 lemon, 1 medium green bell pepper, 1 package cherry tomatoes and 1 small package lentils.

Staples: Olive oil, onion, minced garlic, fat-free, low-sodium chicken broth, long-grain white rice, salt and black peppercorns.

Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.”


Recipe: Go to Athens, at least gastronomically, 5.8 out of 10 based on 16 ratings

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