A Greek feast: lamb souvlaki skewers, lemon oregano potatoes, spanakorizo, Greek salad, fresh flatbreads and tzatziki.
Ingredients List
Lemon Oregano Potatoes (cook time 1 hr 20 mins)
Greek Salad (prep 5 mins)
Flat Breads (cook time 30 mins)
Spinach Rice (cook time 30 mins)
Lamb Souvlaki Skewers (cook time 20 mins)
Method
- Preheat oven to 180°C, fan forced.
- Peel and quarter the potatoes lengthways and place in an oven dish.
- Add olive oil, salt, white pepper, oregano, lemon juice, and 500ml of water and mix well.
- Cover with foil and place in the oven. Set a timer to check and turn in 30 mins.
- In a stand mixer bowl add 1kg Greek yoghurt and 7 cups of self-raising flour, and mix on low speed for around 10 mins. Remove the dough, knead into a ball and let it sit for 10 mins.
- Preheat a saucepan on a low-medium heat, add salted butter and 1 cup of basmati rice and stir until the rice looks toasted. Add enough cold water to the rice until the water level is 1cm above the rice. Add vegetable stock and stir.
- Bring to the boil for 4 minutes, then place a lid on the saucepan and turn the temperature to low.
- Check and stir in 15 mins, replace the lid and turn the burner off.
- In a large saucepan, add olive oil and sauté the chopped onion and garlic, as well as the stems from the dill and spinach, on a low to medium heat.
- Once the onion and garlic have become translucent, add the chopped spinach leaves, remaining dill, salt, white pepper and lemon juice, mix well, and place a lid over the saucepan.
- Trim and dice the lamb leg into cubed pieces approximately 3-4cm in size, place in a large mixing bowl, and add olive oil, salt, white pepper, paprika, oregano and lemon juice, and mix well.
- Cut the capsicums and onions into 3-4cm slices and begin skewering the lamb, capsicum and onion in an alternating pattern.
- Preheat a griddle pan on medium heat and add 2 tablespoons of olive oil.
- Start cooking the lamb souvlaki skewers in the griddle pan, checking and turning every few minutes to ensure all sides get cooked evenly and not burned. Cooking time is 20 mins.
- Preheat a large pan on a low heat.
- Divide the dough into 8 even pieces, roll out each ball when it’s ready to go into the pan.
- Cook on each side for 3 minutes or until golden brown. Once turned, grind a pinch of salt over the flat bread for taste.
- Stir and check the flavour of the spinach. Once the spinach leaves have reduced and cooked until tender, turn off the heat, cover with a lid and let it sit.
- Remove the foil from the potatoes, turn, and return to the oven for another 30 mins. Turn again and cook for a further 20 mins.
- In a salad bowl, add the tomatoes cut into pieces, finely sliced red onion, sliced cucumber, sliced red capsicum, Kalamata olives, and feta.
- For the dressing, combine olive oil, white vinegar, salt and oregano, and mix well in a small bowl or jar. Dress the salad when ready to serve.
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