Meat on a Stick with a side of Weeds

Growing up I always ordered the ‘Poo Poo Platter for 2′ whenever we went out for Chinese food.  I would try to order the one ‘for 4′ but got shot down every time.

Fine.

But you can’t stop me from ordering dessert to fill up the empty space left in my stomach from only eating enough food for 2 people.

My favorite part was definitely the meat on the stick that I would cook even more on the little grill in the middle and then dunk in Duck Sauce.

Annnnd, now I’m salivating.  Thanks, Annie.

In any event, I try to eat a little healthier these days.  For my childrens’ sake and also so that I can stop wearing Spanx.

So, this meal is technically ‘meat on a stick,’ but I am assuming that it is way healthier for you that anything found on a Poo Poo Platter…for 2 or 4.

Lamb kebobs with a side of sauteed red dandelion greens.

Two things I need to point out:

1.  While I am not 100% certain, I am pretty sure that you should only use dandelion greens purchased at a store or farmers market.  Don’t try using the weeds in your front yard. Not at my suggestion, anyway.

2.  I did research for you and discovered that it is wayyyy more cost effective to quickly make your own lamb kebobs instead of buying those pre-made ones at the meat counter.  Two of those were going to cost me $24!  The meat I bought was $11 (plus 1 red onion and a lemon) and I made SIX kebobs.  (That would have been $72 for pre-made ones!)

It is actually super easy to make, too.  In fact, the hardest thing about making this meal was keeping my little hellions angelic children calm and occupied while I cooked.

I supplied Carlitos with ‘arts and craps’ (his words, not mine) and Xavi with snacks.

I kept looking over and them at the kitchen table and everything seemed fine.

Looks can be deceiving…

As I figured out when Xavi turned his face the other way.  (That is either Swiss or Monterrey Jack.)

Once everything was in the oven I decided we should have a dance party to kill some more time.  I put on my New Years Eve dance mix and the next thing I knew, I was exercising.

It sounds crazy, but honestly it was the first time I looked sane all day…since I was wearing these stupid exercise clothes all day while not exercising.

Which is so very not ‘New York,’ by the way.

I think I need to move to Orange County, where people seem to unabashadely spend the entire day in exercise clothes.

Except I am pretty sure they really do exercise.

Or never eat.

Either way, I would still be a misfit.  Guess I will just stay here.

Anyway, Carlitos was a big fan of my exercise/dance moves.

Wow, Mommy.  Wow.  Go, mommy! What’s that? What are you doing?  What’s that called?

No labels, kid.  Just keep dancing.

And I did keep dancing until I was pouring sweat.  Because there is a huge mirror in our kitchen and nothing makes you push yourself like seeing your jiggly bits, well, jiggle, as you do the exercise version of the Running Man.

While I can’t be sure that I did a good job of convincing you to exercise in your kitchen while dinner is cooking, I do hope you can be convinced to try this meal.

Meat on a Stick with a side of Weeds

Ingredients:

Lamb ~ I used 1 package of lamb cut into about 1.5 inch cubes.  It said for ‘lamb stew’ but I spoke loudly about stew while putting it in my cart, so I am pretty sure ‘they’ won’t catch me.

Red onion ~ 1

Lemon ~ 1

Thyme

Olive oil

Balsamic vinegar

Garlic (or garlic powder – not garlic salt!)

Red Dandelion Greens

Red Pepper Flakes

To make:

Put 6 or 8 wooden skewers in water to soak for 15 minutes.

Boil a pot of water.  Wash the greens.  Break off the bottoms of the stems.  Chop into 3 inch portions.  Put into the boiling water for about 3-4 minutes.  Remove and run under cold water.  Squeeze out water and lay on paper towel.

In a bowl (or ziplock bag) mix about 4 tablespoons of olive oil, about 2 tablespoons of balsamic vinegar, a few sprigs of thyme (pull the leaves off of the stem in a downward motion), garlic and salt and pepper.  Add the lamb chunks.

Cut up the lemon and red onion.  Reserve about 3 tablespoons of onion.

Put lamb, lemon and red onion on each skewer.  Place them on a greased broiler pan and put them in the oven on ‘Broil Hi.’  (You can definitely use the grill if you don’t live on the East Coast and have another 7 days of rain in your forecast.)

Put a sautée pan on med-hi and add a couple of splashes of olive oil.  Throw in the greens and the reserved red onion, finely chopped. Add chopped garlic or garlic powder and some salt and pepper and some red pepper flakes.  Also, a splash of balsamic vinegar.

The kebobs need 3-4 minutes a side (turn half way through) for medium rare.  I did about 7 minutes a side because I am weird about fully, fully cooking my kids’ meat.  I may have over done it.

The greens only need to sautée for about 5-7 minutes.

Jazzercising while everything cooks is optional.

Enjoy.

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4 Responses to Meat on a Stick with a side of Weeds

  1. i am CRACKING UP over your dish title right now.

  2. RealMommyChron says:

    I’m not so great at selling things using positive adjectives….

  3. Oh, yes, I would love to move to ORange County as well. Work out clothes and sunshine – how could you NOT be happy?!

    Also, your food looks amazing!

  4. Thanks, Erin!

    Maybe Orange County is what I need…although I am pretty sure it would make me feel pretty poor. ;)

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