Categories: Greek

Ingredients

• Salt
• 1/2 lb. orzo
• 1 tbsp. chopped fresh oregano
• 5 tbsp. olive oil
• 1 tsp onion powder
• 1 tsp garlic powder
• Black pepper
• 2 lbs. 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
• 1/2 cup vegetable stock
• 3 cups spinach, divided
• 1 cup crumbled feta

Directions

1. Preheat the broiler or a grill.

2. Bring a large pot of water to a boil over high heat for the pasta. Salt the boiling water and cook the orzo to al dente as directed. Drain the cooked orzo and reserve.

3. While the orzo is cooking, in a large mixing bowl whisk together the oregano, 3 tbsp. of the olive oil, onion powder, garlic powder, and some salt and pepper. Toss the lamb cubes in the mixture to coat. Thread the lamb onto metal skewers. Broil or grill the lamb until seared and cooked to medium, 2 to 3 minutes per side.

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

5. 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 or spinach, the feta, and some salt and pepper. Serve the shish kebabs over the orzo.

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