Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.
To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.
Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.
The contest ends at 5 p.m. on Tuesday, April 30.
The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from April 12.
1 1/2 pounds BC lamb, cut into 1 1/2 inch pieces
1/4 cup lemon juice
1/4 cup olive oil
4 cloves garlic, minced or grated
2 tablespoons chopped fresh oregano, or dried
1 tablespoon smoked paprika
1 teaspoon salt and pepper
OR simply use a package of SpiceWorks Souvlaki Marinade, following package instructions
Combine the ingredients for the lamb marinade in a bowl. Add lamb, stirring to coat each piece. Place in fridge for at least one hour, preferably up to 12 hours. Set your grill, grill pan or skillet to medium-high heat. Thread lamb pieces onto skewers. Discard marinade.
Grill lamb until lightly charred and cooked to your liking, turning skewers occasionally throughout cooking, about 8 to 10 minutes total. Cooking time will vary depending on the thickness of your lamb and your desired doneness. Transfer skewers to plate.
To assemble the plates, add a few lamb skewers, feta fries and a dollop of tzatziki to each plate. Serve with a tossed Greek salad and grilled pita bread.
1/4 cup extra virgin olive oil
2 garlic cloves, minced or grated
3 tablespoons chopped fresh oregano, or 2 tablespoons dried
½ teaspoon cayenne pepper, optional but gives a great little kick!
Kosher salt and black pepper
4 medium russet potatoes, cut into ¼-inch-thick matchsticks
1/2 cup crumbled feta cheese, preferably Little Qualicum’s Sunshine Feta
Preheat oven to 425 degrees. In a small bowl, whisk together the olive oil, garlic, oregano, cayenne, and salt and black pepper to taste.
Place the potato matchsticks in a large bowl and pour over half the garlic mixture. Gently toss to coat.
Divide the fries between two parchment-lined baking sheets, arranging them in a single layer. Bake for 15 to 20 minutes, then flip, reduce the oven temperature to 400 degrees, and bake for 15 to 20 minutes more or until browned in spots.
Remove from the oven and toss with the remaining garlic mix and the feta.
1 long English cucumber, unpeeled and grated
500g plain yogurt
3-4 garlic cloves, crushed
1 tbsp finely chopped fresh dill
1 tbsp olive oil
salt and pepper to season (I find tzatziki needs a good amount of salt to bring out the best flavours, start with 1 tsp, adding more to taste)
Put grated cucumber in a colander and allow to drain for at least 30 minutes. Gently squeeze with hands to remove excess moisture. Place drained cucumber in a bowl, add all the other ingredients; stir to combine.
Refrigerate for a minimum of two hours to allow flavours to develop.