Lamb Souvlaki & Black Olive Orzo

Lamb Souvlaki & Black Olive Orzo

This classic dish is served with fresh tzatziki sauce, a crisp Greek-style salad and Black Olive Orzo. It is a comforting meal that will transport you to the Mediterranean with every bite!

It was one of ‘those’ mornings. Following a restless night’s sleep, copiously punctuated by stubborn wakefulness, I awoke before the alarm, shoulders numb, arms aching, and my neck feeling feel so heavy I wouldn’t have doubted if I needed to pick it up off the floor. After silencing the alarm before it had a chance to sound, I stood at the tall windows astride my bed, elbows pressed into the sill, my sleep fogged eyes watching the final moments of the sunrise over the river.

Ingredients

  • 3 – 4 lb. lamb
  • 1 tbs. capers – plus 1 tbs. caper juice
  • Juice of 1 lemon
  • 3 cloves of garlic – chopped
  • ½ cup Italian parsley – chopped
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. dried oregano
  • 2 tbs. olive oil
  • 2 cup sour cream
  • 2 kirby cucumbers
  • 3 cloves garlic
  • ¼ cup Italian parsley
  • 1 – 2 tbs. lemon juice
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 2 - 6 oz. cans of California Black Ripe Olives – pitted (one can chopped and one can left whole)
  • 29 oz. can of crushed tomatoes
  • ½ cup Italian parsley – chopped
  • 2 tbs. capers – plus 1 tbs. caper juice
  • ½ cup fresh basil - chopped
  • 3 cloves garlic – chopped
  • 5 vine ripe tomatoes – diced
  • 1 bunch of baby spinach
  • 1 bunch of Italian parsley - chopped
  • 1 head of lettuce
  • 1 cucumber – sliced thin
  • 1 bunch of radishes – sliced thin
  • 1 red onion – sliced thin
  • 8 oz. piece of feta cheese - crumbled
  • 6 oz. can of California Black Ripe Olives (I used Pearl Black Olives for this meal)
  • Juice of 1 lemon
  • 3 tbs. white vinegar
  • ¼ cup of olive oil
  • 1 tsp. sugar
  • ½ tsp. black pepper
  • ½ tsp. salt
  • ½ tsp. dried oregano
Read the whole recipe on Living The Gourmet