SERVES 4

Ingredients:
Salt
½ pound orzo pasta
1 tablespoon chopped fresh oregano or marjoram leaves or 1 teaspoon dried oregano
5 tablespoons EVOO (extra-virgin olive oil)
1 teaspoon onion powder
1 teaspoon garlic powder
Black pepper
2 pounds lamb top round or shoulder steaks, cut into bite-size cubes
1 small onion, finely chopped
3 to 4 garlic cloves, finely chopped or grated
½ cup vegetable stock
3 cups spinach, divided
1 cup crumbled feta cheese

Try with the Greek Salad with Yogurt Dressing if you need to eat more vegetables.

Method:
Preheat the broiler or a grill.

Bring a large pot of water to a boil over high heat for the pasta. Salt the boiling water and cook the pasta to al dente according to the package directions. Drain the cooked pasta and reserve.

While the pasta is cooking, in a large mixing bowl whisk together the oregano, 3 tablespoons of the EVOO, onion powder, garlic powder, and some salt and pepper.

Toss the lamb cubes in the mixture to coat. Thread the lamb onto metal skewers (wooden skewers are OK, too, just soak them in water for 20 minutes prior to use).

Broil or grill the lamb until seared and cooked to medium, 2 to 3 minutes per side.

While the lamb is cooking, prepare the orzo: Place a large skillet over medium-high heat with the remaining 2 tablespoons EVOO. Add the onions and garlic to the pan and sauté until tender, about 5 minutes.

While the veggies are cooking, add the vegetable stock and about 2 cups of the spinach to the bowl of a food processor and process until smooth.

Add the puree to the onions and garlic to heat through, about 30 seconds.

Remove the pan from the heat and stir in the reserved orzo, the remaining whole leaves of spinach, the feta, and some salt and pepper.

Serve the shish kebabs over the orzo.

shish kebabs with spanakopita orzo Recipe