It is said that one can live past 100 on the “Mediterranean Diet,” it is in fact a well documented fact, that the Greek islands have an unusually high population of elderly. If you ask any native Greek they attribute the longevity to their diet, which consists of three main staples, wine, olive oil, and leafy greens. The greens became a mainstay of the Mediterranean diet during World War II, when the Nazi’s occupied much of the region, decimating the local food supply in an effort to fuel the war-machine. The area’s inhabitants were forced to adapt and survived primarily on small fish and wild vegetation. The nutritious and plentiful vegetables became an integral part of the local diet and have contributed to the overall health of the region.

The life of a gentleman can take its toll on the body, it is important to eat nutritious ingredients that promote longevity. This recipe highlights one of nature’s super foods, Kale. This leafy green is quite possibly one of the must nutritious substances readily available at your local supermarket. High in vitamins, antioxidants, and anti-inflammatory nutrients; kale is one amazing ingredients. Lean lamb and a heart healthy Greek orzo with grilled vegetables make this “Mediterranean feast,” a wholesome summer treat.

This meal has quite a few ingredients, however the preparation is rather simple and the recipe yields enough to feed 5-6 people easily.

Shopping List
-    Lamb Shoulder or Leg (2lbs cut into 1” cubes)
-    Plain Yogurt  (3 cups)
-    Lemon (3 medium sized)
-    Oregano (1 ½ tablespoons-Fresh)
-    Sage  (1 ½ tablespoons-Fresh)
-    Turmeric (3 tablespoons)
-    Paprika (3 tablespoons)
-    Dry Mustard (1 tablespoon)
-    Orzo Pasta (3 cups)
-    Cucumber (1 large)
-    Roma Tomatoes (4-5 medium sized)
-    Kalamata Olives (1 cup pitted)
-    Sweet Onion (1 medium)
-    Balsamic Vinegar
-    Olive Oil
-    Kale (2 bunches rough chopped)
-    Sesame Oil
-    Amber Beer (1/2 cup)

Lamb (Marinade)
Lamb Shoulder (2 lbs cubed- ½ inch pieces)
Yogurt (plain 2 cups)
Lemon Juice (1 lemon)
Oregano (1 tablespoon chopped)
Sage (1 tablespoon chopped)
Turmeric (2 tablespoons)
Paprika (2 tablespoons)
Dry Mustard (1 tablespoon)
Salt (1/2 tablespoon)
Pepper (1 tablespoon)

•    Combine all ingredients in a mixing bowl make sure all pieces are coated and set aside for at least 2 hours.
•    Make sure you soak your wood skewers in water for at least 2 hours, this keeps them from burning on the grill.
•    Place approximately 3 pieces of lamb per skewer I used some orange bell peppers and onions on the end of the skewers for a textural contrast However, the recipe works just as well with only meat.
•    Pre-heat your grill, high heat works really well. Cook the kebabs for about 3 ½ – 4 minutes per side.
•    Drizzle with yogurt sauce.

Turmeric Yogurt Sauce
Yogurt (plain 1 cup)
Lemon Juice (1/2 lemon)
Oregano (1/2 tablespoon chopped)
Sage (1/2 tablespoon chopped)
Turmeric (1 teaspoon)
Paprika (1 teaspoon)
Salt & Pepper (to taste)

•    Combine all ingredients in a bowl and chill for about 1 hour. Drizzle over lamb kebabs.

Greek Orzo Salad
Orzo (3 cups)
Water (6 cups)
Feta Cheese (3/4 cup)
Cucumber (1 large sliced)
Roma Tomatoes (4-5 medium sized lightly grilled and quartered)
Kalamata Olives (1 cup pitted roughly chopped)
Sweet Onion (1/2 raw chopped – ½ lightly grilled and sliced)
Salt & Pepper (to taste)

•    Bring water to a boil in a medium stock pot and add the orzo, be careful this cooks rather quickly about 5 minutes. Strain when tender.
•    Combine all the ingredients in a mixing bowl and toss with dressing.

Dressing
Balsamic Vinegar (1/4 cup)
Olive Oil (1/2 Cup)
Salt & Pepper (to taste)

•    Combine the ingredients in a bowl and pour over the salad.

Beer Braised Kale
Kale (2 bunches roughly chopped)
Olive Oil (2 tablespoons)
Sesame Oil (1 tablespoon)
Lemon Juice (1 lemon)
Amber Beer (1/2 cup)
Salt & Pepper (to taste)

•    Bring the sesame oil and olive oil in a sauté pan to medium heat.
•    Add the kale and sauté for approximately 2 minutes.
•    Add the lemon juice and amber beer and let the kale cook for about 5 minutes.

Plate the rice and kale and top with the kebabs and drizzle with the yogurt sauce. The Mediterranean flavors of the recipe will transport you right to Greece.

Stay healthy gents
Chef A:B