lamb souvlaki with quinoa tabbouleh





I've really been missing the variety of cuisines and the ease of getting it back in the states and in Singapore. Here in Yangon, the best bet is probably to make it yourself. There are those days when I feel sulky and depressed because I just want a damn shawarma, corned beef sandwich or a legit gado gado. It's not easy being me, or my cravings...so I just have to suck it up and make it myself. It also helps when your partner washes afterwards, but usually I feel bad so I end up doing it anyway....(this may change soon).

When I was living in Boston with T's family, I decided to make lamb souvlaki, with traditional tabbouleh and a yogurt dill sauce one summer night. This dish is usually served with warm pita and pickles on the side. I can't find a pita in Yangon to save my life, I figure you can probably get away with using a naan, but I couldn't get that either at the time so I used a head of lettuce. Virtually no fat in lettuce, some carbs and mostly water and fiber, and it held everything in like a champ...so I'm not complaining.


lamb souvlaki

1 lb. ground beef
1 lb ground lamb
1 tablespoon ground cumin
1/2 tablespoon paprika
5 cloves garlic minced
juice of half a lemon
1 tablespoon salt
2 eggs
3/4 cup bread crumbs or panko
1/4 cup dill/parsley
10 cracks of the pepper mill
1 tablespoon olive oil

Mix altogether, fry up a piece and season to taste. When its seasoned well, shape them into patties, balls, or sausages. Usually patties and balls cook up a lot faster!
Once they've been shaped, fry them up until cooked through.

quinoa tabbouleh

1 cup quinoa
2 cups water
1/2 tablespoon salt
1/4 cup olive oil
3/4 cup chopped tomatoes
1/4 cup fresh parsley chopped
juice of half a lemon
pinch of salt
and 5 cracks of the pepper mill

Bring your quinoa and water to a boil with 1/2 tablespoon of salt. Cook for 10-12 minutes and drain in running water. When quinoa is cooking, chop tomatoes and place in a bowl with the rest of the ingredients. Season to taste, you will have to add more salt when you mix the cooled quinoa in the mix. It should be tangy from the lemon juice with just the right saltiness.

dill yogurt

3/4 cup yogurt (greek)
2 cloves of garlic minced
juice of half a lemon
pinch of salt
5 cracks of the pepper mill
1/4 dill chopped fine

Mix all ingredients together and season to taste. You  may also use low fat yogurt, and milk to thin it out.





















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