If you want a real Mediterranean treat, then Greek is a great place to start.
You can't do better than a series of mezes as appetizers, which make great use of olive oil, vegetables, herbs, grains, and meats.
Here we'll show you a couple of tasty appetizers to get your meze on! Lamb Brochettes With Yogurt Ingredients 2 pounds of lean lamb 2 yogurts 3 tbsp of lemon juice 1 onion 1 clove of garlic 2 tomatoes 2 peppers Pinch of salt and pepper Start off by chopping the meat into small chunks.
Then mix up the yogurt with the lemon juice, before seasoning it with salt and pepper, and add the chopped-up garlic and onion.
Now add the meat, and let it marinade for around 4 hours.
Prepare the brochettes and alternate the meat with pieces of tomatoes and peppers- I prefer to use yellow peppers.
Place the brochettes under the grill and baste them with the marinade juices every couple of minutes, until nicely browned.
Serve with rice or a side salad, and enjoy.
Greek Garlic sauce Ingredients 750 ml of natural yogurt 1/2 peeled and grated cucumber 2 crushed and peeled garlic cloves 1 tbsp of fresh minced mint Juice from 1/2 a lemon Salt Olive oil To make this lovely garlic sauce, start by separating the yogurt in a tight mess container or a bag, letting as much of the liquid seep out throughout the night.
This should leave the yogurt with a consistency akin to cream cheese and half or less of the volume.
Give it a final squeeze to drain off the last remnants.
Now add in the cucumber, shopped garlic, mint, lemon and a little salt.
Then top it off with a bit of olive oil.
Cover and leave it to sit in the fridge for a few hours, or overnight if you like.
You can dip in crackers or vegetables in this sauce, and it goes brilliantly with roast beef.
You can't do better than a series of mezes as appetizers, which make great use of olive oil, vegetables, herbs, grains, and meats.
Here we'll show you a couple of tasty appetizers to get your meze on! Lamb Brochettes With Yogurt Ingredients 2 pounds of lean lamb 2 yogurts 3 tbsp of lemon juice 1 onion 1 clove of garlic 2 tomatoes 2 peppers Pinch of salt and pepper Start off by chopping the meat into small chunks.
Then mix up the yogurt with the lemon juice, before seasoning it with salt and pepper, and add the chopped-up garlic and onion.
Now add the meat, and let it marinade for around 4 hours.
Prepare the brochettes and alternate the meat with pieces of tomatoes and peppers- I prefer to use yellow peppers.
Place the brochettes under the grill and baste them with the marinade juices every couple of minutes, until nicely browned.
Serve with rice or a side salad, and enjoy.
Greek Garlic sauce Ingredients 750 ml of natural yogurt 1/2 peeled and grated cucumber 2 crushed and peeled garlic cloves 1 tbsp of fresh minced mint Juice from 1/2 a lemon Salt Olive oil To make this lovely garlic sauce, start by separating the yogurt in a tight mess container or a bag, letting as much of the liquid seep out throughout the night.
This should leave the yogurt with a consistency akin to cream cheese and half or less of the volume.
Give it a final squeeze to drain off the last remnants.
Now add in the cucumber, shopped garlic, mint, lemon and a little salt.
Then top it off with a bit of olive oil.
Cover and leave it to sit in the fridge for a few hours, or overnight if you like.
You can dip in crackers or vegetables in this sauce, and it goes brilliantly with roast beef.