Recipes
Souvlaki Greek Kebab
1 lbs boneless leg or loin chevon cut into 1.5" cubes
2 med. onions, peeled and cut in quarters
3 firm Roma (plumb) tomatoes, seeded, cut into 1.5 " cubes
1 green and 1 yellow pepper, cut into 1.5 inch cubes
4-5 Greek pitas
½ cup feta cheese (optional)
marinade:
½ cup olive oil
4 tbsp lemon juice
¼ cup white wine
salt and pepper to taste
2 tsp oregano
4 tbsp garlic, pureed
3 bay leaves
Combine marinade ingredients in a large sealable bag. Add chevon, peppers and onions. Refrigerate and marinate overnight. Allow meat and vegetables to come to room temperature and remove from marinade. Thread meat onto soaked skewers alternating with pieces of peppers, onion and meat. Broil over hot charcoal for about 10-15 min. Serve in warm Greek pitas, topped with Roma tomatoes, tzatziki and feta cheese.
(without pita) 250 calories, 14g total fat (6g saturated fat, 0.2g trans fat) 85mg cholesterol, 230mg sodium, 16g carbohydrates, 2g fibre, 5g sugar, 22g protein, 6%DV vit. A, 100% DV vit. C, 10% DV calcium, 20% DV iron
Stuffed Leg of Prime Chevon
1 butterflied leg of Prime Chevon
Marinade:
6 tbsp balsamic vinegar
½ cup fresh lemon juice
2 tbsp lemon zest
½ cup olive oil
2/3 cups fresh basil chopped
6 cloves garlic chopped
2 tbsp chopped shallots
salt and pepper to taste
14 oz soft goat cheese
11 slices prosciutto covered with grated zest of 1 lemon
2/3 cup of leeks
3 tbsp finely chopped garlic
3 tbsp chopped onion
1 tsp thyme
1 tsp salt
2 portabella mushrooms diced
2 tbsp vegetable oil
2 tbsp butter
Combine marinade ingredients in a re-sealable plastic bag, add the leg of chevon and marinade in fridge 24 hours. Combine goat cheese, garlic, lemon juice, and thyme. Mix thoroughly and set aside. Put oil and butter into a hot pan and add onion, leeks and mushrooms. Cook over a medium/high heat until they begin to caramelize, about 10 min. Remove from heat, allow to cool and add to the cheese mixture. Remove meat from marinade and pat dry. Season with salt and pepper, spread the cheese mixture evenly over meat, leaving 1 inch border from the edge. Cover cheese with prosciutto, roll up and tie with butcher twine. Roast, covered in 350 F oven until desired doneness.
400 calories, 28g total fat (13g saturated fat 0.3g trans fat), 110mg cholesterol, 770mg sodium, 12g carbohydrates, 1g fibre, 2g sugar, 32g protein, 15% DV vit. A, 10% DV vit. C, 10% DV calcium,25% DV iron.
Goat Naanwich
1 lb chevon loin (500 gm)
1 tbsp olive oil (15 mL)
1 tsp Soy sauce (5 mL)
¼ tsp each salt/pepper (1 mL)
3 tbsp fresh chopped parsley (45 mL)
4 prepared NAAN
¼ cup finely sliced red onion (50mL)
1 cup (diced tomatoes) (250 mL)
¼ cup crumbled goat cheese (50mL)
In bowl, combine chevon, olive oil, soy sauce, salt, pepper and 2 tbsp of the parsley. Cover and let marinate in the refrigerator for at least 2 hours and up to 1 day.
Arrange chevon on 4 skewers. Grill over medium high heat until cooked through, about 3minutes per side. Let sit for 5 minutes.
Arrange goat pieces over Naan. Sprinkle with onions, tomatoes, goat cheese and remaining parsley. Fold in half. Placed on greased grill, turning once, until lightly toasted, about 2 minutes per side. Cut in half and serve:
Per serving: 420 cal, 34 g protein, 14 g total fat (5 gm sat fat), 38 g carb, 5 gm fibre, 75 mg chol, 720 mg Na
Goat Burgers
1 lb ground chevon,
¼ cup regular sour cream
1 tbsp Dijon mustard
¼ cup finely chopped basil leaves
2 tbsp fresh thyme leaves
¼ tsp cayenne pepper
½ tsp salt
Preheat grill to medium. In a medium bowl blend all ingredients together. Mix well, then shape into 4 burgers, each bout ½ inch thick. Grease grill and barbeque burgers with lid down until they feel firm when pressed and juices run clear, (7-10 min/side) Do not overcook
Serve on crusty buns with your favorite toppings. Very good with just lettuce and tomatoes, as the tasty meat and fresh herbs carry this burger by themselves.
Per burger only: 190 cal, fat 11 gm(6 sat) 100 mg chol, 430 mg Na, 9 gm carb