Add A Taste Of Greece To Your Shish Kebabs

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 kebabs comes from the leg. Most supermarket meat departments will cut some for you, if it is not on display. Just ask for lamb for kebabs.

Lentils and Rice Pilaf makes an inexpensive, nutritious side dish. Great for quick cooking, lentils don’t need to be soaked and will cook in less than 30 minutes. They’re also rich in mineral salts and contain more protein than dried beans.

Souvlaki (Lamb Kebabs)

1/2 pound lamb cut into 1 1/2-inch cubes

1/4 cup fresh lemon juice

2 teaspoons olive oil

2 teaspoons dried oregano

2 medium cloves garlic crushed

1 medium green pepper

1/4 small onion

2 kebab skewers

Preheat broiler. Cut as much fat as possible from lamb. Mix lemon juice, oil, oregano and garlic together. Add lamb and marinate 15 minutes.

Wash and seed green pepper. Cut into 2-inch cubes. Slice onion into 1 inch pieces. Remove lamb from marinade and thread onto skewers alternating with green pepper and onion slices.

If using broiler, line a baking tray with foil and place kebabs on tray. Or, place on preheated stove-top grill. Broil or grill 5 minutes. Turn and cook 5 more minutes.

Yield: 2 servings.

Nutrition information per serving: 289 calories, 2 grams protein, 7 grams carbohydrate, 19 grams fat (60 percent fat calories), 1.3 grams fiber, 83 milligrams cholesterol, 63 milligrams sodium.

Lentils And Rice Pilaf

2 cups low-salt chicken stock

1 cup water

1/2 cup lentils

1/2 cup long grain white rice

1 medium onion sliced (2 cups)

2 medium tomatoes diced (2 cups)

1 tablespoon fresh or 1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

Combine chicken stock and water. Bring 2 cups liquid to a boil. Rinse lentils and slowly add to boiling stock so that liquid continues to boil. Cover and cook 5 minutes.

Rinse rice and add to lentils with onion, tomatoes, thyme and remaining 1 cup liquid. Cover and simmer 20 minutes.

Add salt and pepper to taste.

Yield: 2 servings.

Nutrition information per serving: 468 calories, 25 grams protein, 87 grams carbohydrate, 3 grams fat (5 percent fat calories), 12 grams fiber, 2 milligrams cholesterol, 31 milligrams sodium.