Category: Yogurt

CREAM OF BEET

7/19/2017

Makes approximately 2 cups
8 oz. steamed or roasted beets
6 oz. plain non-fat Greek yogurt
2-3 tablespoons good green olive oil
1 tablespoon red wine vinegar
1 clove of garlic, pressed or finely minced
½ oz broken walnuts
Salt & freshly ground pepper to taste

Place the nuts, oil, garlic, salt and pepper in a food processor or a blender and processor until pureed.
Add the beets and process again until well blended.
Finally, add the yogurt and process one more time.
Let stand, covered, for at least one hour and serves as desired.

Variation: Substitute ¼ cup shredded mint and 3 tablespoons of minced chives for the garlic and nuts. Stir the herbs in after all the processing/blending has been completed.

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PORK KABOBS WITH A YOGURT-MINT SAUCE

5/18/2016

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Serves:6

Marinade:
2 teaspoons fresh oregano leaves, crushed/bruised
1 teaspoons fresh thyme, crushed/bruised
2 teaspoons ground cumin
½ teaspoons ground cinnamon
4 to 6 cloves garlic, smashed
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper, to taste
½ cup olive oil
2 cups red wine

Kabobs:
3 lb. pork shoulder, cut into 1½" cubes
6 skewers (see note)
4 scallions, thinly sliced on the diagonal
1 cup flat-leaf parsley leaves, roughly chopped

Yogurt Sauce:
1 medium zucchini,
1½ cups plain, non-fat yogurt
½ cup chopped fresh mint leaves
2 tablespoons sesame oil
1 large garlic clove, pressed or minced
Kosher salt, to taste

4 pita breads, warmed
3 cups basmati rice, ready and hot when kabobs are done

Marinade:

Combine in a large re-sealable plastic bag the oregano, thyme, cumin, cinnamon, garlic, salt, wine and olive oil.
Re-seal the bag and manipulate it to thoroughly to mix the contents.
Add the cubes of pork and toss well to combine. Place the sealed bag in the refrigerator for 8 hours to overnight.

Yogurt Sauce:

Trim both ends of the zucchini and peel it. Cut the zucchini in half.
Using a tablespoon, scrape out the seeds and discard them.
Finely dice the remaining zucchini flesh and add it to a medium bowl.
Add the yogurt, mint, oil, garlic and salt. Stir to blend. Set aside. (See Note)

Kabobs:

Remove the pork cubes from the marinade and reserve the liquid.
Place the reserved marinade in a small pot over a medium heat and reduce by a third.
Thread the pork cubes onto the wooden or metal skewers. (See Note)
If grilling, then arrange the kabobs over a medium heat level at approximately 7 to 8 inches above heat source. If broiling, arrange skewers over a broiling pan or roasting pan, 7 or 8 inches from the broiling element.
Baste the kabobs with the reduced marinade.
Grill or broil for approximately 15 minutes, turning and basting occasionally.

Serving:

Place the cooked Basmati rice in a serving dish.
Lay the kabobs on the rice and sprinkle them with the parsley and scallions.
Serve immediately with the yogurt sauce and pita bread.

NOTES:
Sauce may be prepared in advance and refrigerated for up to a week.
If using wooden skewers, remember to soak them thoroughly in water before using.

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CREAM OF BEET

PORK KABOBS WITH A YOGURT-MINT SAUCE

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