our cooking club has wanted to do some wintertime grilling for a while, and we were excited when real simple had this lamb kebabs recipe in the february 2011 issue. it was a great simple greek spin on lamb and lima beans using a shared vinaigrette. definitely a recipe worth sharing, and one worth repeating. good taste and great combination! and we are sure grilling it in the snow made it taste even better.
as for our dessert we chose baklava. no one had made this before and we were up for the challenge, we chose a recipe from simply recipes. it might have been helpful if someone had made this before, but we would definitely try it again because it’s a great dessert, and we don’t think we are too far from perfecting it.
the major issue was the lack of phyllo dough. the recipe called for one pound (as does every recipe actually) but that was definitely not enough…we used an even smaller pan and ended up rolling out the dough. probably not what you are supposed to do…it also calls for 8 layers of phyllo dough on the top...which was totally impossible, as we rolled all 6 small pieces (which came from the 1 lb box), out just to have 6 layers in the middle. so maybe before we try this again we will look at other recipes to compare, or simply just by a few more boxes of phyllo dough!
lamb kebabs with lima bean salad
serves 4| hands-on: 25m | total time: 40m
ingredients
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
kosher salt and black pepper
1 pound frozen baby lima beans
1 ounce Feta, crumbled (1⁄4 cup)
1/4 cup torn fresh mint leaves
