Meditterranean Food Recipes?

Here is one for you. Greek Lamb Kabobs RECIPE INGREDIENTS 1/2 cup lemon juice 4 teaspoons olive oil or canola oil 2 tablespoons dried oregano 6 garlic cloves, minced 1 pound boneless lean lamb, cut into 1-inch cubes 16 cherry tomatoes 1 large green pepper, cut into 1-inch pieces 1 large onion, cut into 1-inch wedges METHOD In a bowl, combine the lemon juice, oil, oregano and garlic; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add the lamb. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight, turning occasionally Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from lamb. On eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion. Grill kabobs, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 8-10 minutes longer or until meat reaches desired doneness, turning and basting frequently.

I'm actually going to try my hand at making my own hummus one of these days, though I do really like the hummus at the grocery store as well! :) Lamb seems like it is really tricky to cook, but I don't know that this is really the case. Jerome thinks we should get one of those spit type cookers, like the one they have at El Greco, and make a whole leg of lamb. While I'm sure we would eat it all, buying your own spit seems impractical. :)