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Iceberg Babies® with Goat Souvlaki & Cucumber Tzatziki

Iceberg Babies® with Goat Souvlaki & Cucumber Tzatziki

Click on photo to enlarge

Yield: 8 servings

 

INGREDIENTS

8 Garden Hearts® Iceberg Babies®
3 pounds goat loin or leg (boneless, trimmed of all fat and cut into 1-1/2" inch cubes)
1/4 cup fresh lemon juice
   
4 tablespoons olive oil
1/2 tablespoon salt
1/2 tablespoons fresh ground pepper
2 tablespoons fresh oregano, chopped
6 garlic cloves, minced
1/4 cup white onion, grated
2 small white onions, cut into quarters for skewering
8 pita breads

 

Cucumber Tzatziki

3 cucumbers, peeled, sliced in half, seeded and thinly sliced
1-1/2 teaspoon kosher salt
4 cups Greek yogurt
1 red onion, halved and thinly sliced
4 teaspoons fresh dill, minced, or oregano leaves, finely chopped
2 teaspoon garlic, minced
  pinch of freshly ground black pepper
8 sprigs of mint and red onion ribbons for garnish
1/4 cup white onion, grated

 

Method:
1.    Place the meat in a resealable bag. Mix together the lemon juice, olive oil, salt, pepper, oregano, garlic, and grated onion. Pour over the meat, seal the bag and chill at least 2 hours and up to overnight.

2.    For the tzatziki, toss cucumbers with kosher salt and refrigerate for 3 hours.

3.    Remove outer leaves of Iceberg Babies® and rinse under cold, running water; drain well. Cut large core from each head and discard. Gently remove the center leaves to create a lettuce bowl. Cut the removed leaves into a fine julienne and set aside.

4.    Assemble eight metal skewers (or wooden skewers soaked in cold water to prevent burning), alternating the marinated meat with onion pieces.

5.    Drain cucumbers and combine with yogurt, red onion, dill or oregano, garlic and pepper.

6.    Preheat an outdoor grill. Grill the skewers, turning occasionally, until brown on all sides.

7.    Quickly heat the pita bread on the grill until just warmed through and pliant; cut into wedges.

8.    Place 1/2 cup of julienned lettuce in the center of each plate, top with the lettuce bowls and fill with cucumber tzatziki.

9.    Place skewer and warm pita bread wedges along the side.

Chef's comments: "Garden Hearts® Iceberg Babies® showcase the unique ingredients in this exotic Greek dish."


Chef Beat Giger, CEC, AAC Chef Beat Giger, CEC, AAC 
Corporate Chef & Director of Special Events
Pebble Beach Resorts

Pebble Beach, CA

 

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