Oh, Hey Rachael Ray!

Shish Kebabs with Spanakopita Orzo

(from Look + Cook)

I love lamb. Love it. I almost never cook it, though, because it can be a bit out of my almost-nothing price-range. But what the heck? I decided to splurge this week and make a recipe from Rachael Ray's Look + Cook. I'm not normally thrilled by Rachael Ray's recipes, but this one was a hit! The orzo that the lamb skewers were served on top of was surprisingly flavorful, and the entire meal was super simple to prepare. I mean, could it get any better?

Shish Kebabs with Spanakopita Orzo

Recipe...

Serves 4

1) If using wooden skewers, soak them in water for at least 20 minutes.

2) Get your grill started (or preheat your broiler). Bring a large pot of salted water to a boil. Cook 1/2 lb. orzo according to the package directions. Drain the cooked orzo and reserve.

3) While the pasta is cooking, whisk together in a large bowl 1 Tbsp. fresh or 1 tsp. dried oregano, 3 Tbsp. EVOO, 1 tsp. onion powder, 1 tsp. garlic powder, and some S&P. Toss 2 lb. lamb top round or should steaks, evenly cut into bite-sized cubes in the EVOO mixture. Make sure all pieces are well-coated. Thread the cubed lamb onto the skewers. Cook the lamb to your liking.

4) While lamb is cooking, heat a large skillet over medium-high heat with 2 Tbsp. EVOO. Add 1 small onion, finely chopped, and 3-4 cloves of garlic, finely chopped. Sauté until tender, about 5 min.

5) Meanwhile, put 1/2 cup vegetable stock and 2 cups baby spinach in a food processor and process until smooth. Add the spinach puree to the onions and garlic and heat through, about 30 seconds. Remove from heat and stir in the cooked orzo, 1c baby spinach, 1c crumbled feta cheese, and S&P to taste.

6) When the lamb is done cooking, serve over top of the orzo.