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Grilled Goat Chops or Lamb Kabobs Gyro-Style

Goat chops and lamb kabobs taste lovely marinated in Gyro-style herbs and grilled.

We grilled and ate outside yesterday evening while we enjoyed the cool evening air; the vote was two “yums” up for this flavorful meat.

Source: Laura's Home Cooking (Entered by Laura Wellstead)
Serves: Serves 4 - 6

1.5 pounds goat chopsand/or lamb pieces
1 medium onion
2 large cloves garlic
2 teaspoons dried oregano
2 teaspoons dried marjoram
3-4 sprigs fresh thyme (leaves only)
1/2 tablespoon EACH freshly ground cumin & coriander
1 teaspoon coarse sea salt
2 tablespoons extra virgin olive oil (for the grill)

Step by Step Instructions
  1. Pulse the onion and garlic in a food processor until very finely ground (it should be a juicy/runny "paste")
  2. Place the onion/garlic mixture and all of the juice in a glass pan (large enough for the chops and/or lamb)and mix in the herbs, spices and salt. Toss the goat/lamb with the marinade and cover; let stand covered for about an hour.
  3. Heat the grill! Just before grilling, skewer the meat and sprinkle with olive oil; baste the meat with marinade/paste while grilling.
  4. Enjoy with flat breads or pitas and any or all of the following Greek-style condiments and veggies: tzatziki sauce, hummus, spicy salad greens, tomatoes, olives, pickled pepperoncini and feta cheese.


Comments added by fellow market members.