The Flavors of the Mediterranean

I love all kinds of foods, and all different types of ethnic foods, but my favorites are the foods from the Mediterranean.   They are very comforting foods to me.  I can just close my eyes and within seconds I am whisked away to the turquoise blue waters and the warm sunshine of the Mediterranean region.  With tonight’s meal of lamb kebabs marinated in a balsamic vinaigrette, vegetable kebabs in a pesto sauce, cous cous, and pita bread with hummus, I felt like I was dining at a little outside bistro in either Santorini or Mykonos.   I make my own sauces, however, you can use whatever store bought brands  you like just as well.  Our wine choice for the evening was a bold Crimson Ternion, to really bring out the bold flavors of the lamb.

After dinner, reality hit, and I was home once again, where it was snowing in Colorado.  C’est la vie.  At least my imagination allowed me a little mini vacation and a Mediterranean escape for time enough to enjoy my meal.

My kebabs before cooking.

IMG_0564

The end result.

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Balsamic Vinaigrette

Dijon mustard

black pepper

basil

oregano

garlic

balsamic vinegar

olive oil

 

I cubed the lamb and marinated for several hours before skewering.  A lot of people don’t like lamb because it has a very strong taste, almost a gamey taste, like elk or venison.  But if you marinate in something acidic for a few hours, most of those heavy flavors dissipate and the meat is also gets tenderized.  Your end results will be a very tender, mildly flavored meat.  YUM!  Enjoy!

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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