Posted by: Kath Usitalo | August 29, 2011

Recipe File: Greek Lamb Kabobs

Herbs for sale at Detroit's Eastern Market

Have you had your herbs today?

August 29 is More Herbs, Less Salt Day, so naturally when I started thinking about tonight’s dinner visions of herbs danced in my head.

I drooled at the thought of a recipe Graham has made, Greek Lamb Kabobs with Yogurt-Mint Salsa Verde, which calls for several different herbs (and a little salt, too).

Lamb kabobs on rosemary skewers, prepped for the grill (photo by Graham Kozak)

He first whipped up the dish at his frat house and posted it on his blog last year, and more recently concocted it for the family (access the recipe at his blog).

The lamb is supposed to be skewered on rosemary sprigs, so for best results do try to find them.

There’s thyme in the marinade and the sauce requires fresh mint, oregano and parsley.

Herb-a-licious.

While I probably won’t make them today, these kabobs will be on the menu soon.

After all, can it be baaaaaad to make every day a More Herbs, Less Salt Day?

Advertisements

Responses

  1. […] Visit link: Recipe File: Greek Lamb Kabobs « Great Lakes Gazette […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: