Jan 27, 2012

IHCC: January Potluck

We're in the final stretch at I Heart Cooking Clubs. Roughy two months left with Tessa Kiros.

I've enjoyed her food so much that I decided to go big for Potluck Week. Pulled out one I've been dying to try, but haven't found the time.

Because I decided my time cooking from Tessa Kiros' Food From Many Greek Kitchens wouldn't be complete without a huge Greek feast.

And feasts take time to prepare, my friends.

Time as in all day.
Time as in this is the only meal I'm cooking today.

But everyone enjoyed this pigged out (let's just be honest here) so much that they didn't notice supper was never made.

Kebabs from Tessa Kiros

Our feast consisted of Cucumber Meze and Lemon Roast Potatoes--both will be featured at later dates.

And continued with filling Tessa Kiros's pita bread (which we're in love with) with homemade hummus, Tessa Kiros's Kebabs (which may be our favorite so far), tomato, and a lovely fresh salad of red onion and parsley.

This entire meal was truly a winner. Lots of lemon from the cucumbers, potatoes, and kebabs, lots of garlic from the hummus. Lots of just plain good.

Happy plates for all.

Still hungry?  There's a potluck going on...
IHCC Tessa Kiros Button

Also linking with Cookbook Sundays

Printer Friendly
adapted from Tessa Kiros's Food From Many Greek Kitchens
1 pound ground pork
1/2 lb ground beef
1 small red onion, grated
2 TBSP chopped parsley
1/2 tsp dried oregano, crushed
a sprinkle of ground cumin
salt and pepper to taste
juice of 1/2 lemon

for serving:
pita bread
1 small red onion, sliced in rings
handful chopped parsley
crumbled feta
chopped tomato
Mix the ingredients--ground pork through lemon juice--in a large bowl. Divide into 8 portions. Shape each portion into a tightly packed sausage about 6" long. (If using skewers, tightly pack the meat mixture around 8 metal skewers.) Place in the fridge to firm up while you prepare a grill for high heat.

Combine the onion rings and parsley. Place on a small platter and dust lightly with paprika. Prepare the rest of the ingredients for serving, having them ready for when the meat is done.

Grill the meat until crusty and slightly charred on the outside, but moist on the inside and cooked to desired doneness.

Serve in pitas with onion-parsley salad, chopped tomato, hummus, and a shake or two of paprika.


  1. Oh my gosh....yes! This is the meal I've been dying to make. It looks so scrumptious.

    And, yes. Definitely one of those meals where you only cook once that day and no one minds because they get to eat like a king!

  2. Now THAT is a feast I would loved to be a part of!

  3. that do sound like a good kabob, I have made some with lamb before too that were tasty using similar seasonings...
    have the parades started up over there? Do you have many in your area? some of the earlier ones (not in city) have already here - I cannot believe it is that time again...

  4. You made your own pita bread? I'm impressed--it just sounds hard to me. The Greek feast sounds great (but I checked out a Cajun cookbook from the library today)

  5. What an awesome feast. Reminded me of lots of the wonderful similar feasts we had in the Greek Islands - next time I feel nostalgic, I'll just come visit here again!! I've been meaning to try making pita bread for ages - must give Tessa's recipe a try. I can imagine them being perfect with these kebabs.

    Thanks so much for sharing at Cookbook Sundays.

    Sue xo

  6. I love kebabs. Your Greek feast must have been delicious.

  7. Wonderful! What a great meal. I love kebabs.

  8. YUM! I would pig out, too...that looks totally stellar! My cheeks are tingling...

  9. This does look like the perfect meal--I love everything about it. The kebabs look amazing. ;-)

  10. Wow! You were really busy in the kitchen! I'm impressed that you make your own pita bread; something I must try. Kebabs look great!


Thanks for stopping by! I appreciate your comments.