Ahhhh…..summertime = BBQ season! I love it for two reasons. One, it keeps the house a lot cooler on those hundred-plus degree days. Two, less mess equals a happier mama!
I was really excited when I had the chance to review a box FULL of Udi’s Gluten Free products. I was overwhelmed by their generosity. They have seriously helped my family with our grocery expenses this month and next. I am very grateful!
Udi’s sent me their sandwich breads, muffins, hamburger and hot dog buns, cookies, tortillas and pizza crust. Clearly, there were all kinds of choices for items I could use to create a wonderful grilled meal!
I decided to test the tortillas because these are honestly a food item that I am incredibly picky about. I guess I was spoiled living in a neighborhood where I got to nosh on warm, homemade tortillas any time of day or night. I became a bit of a tortilla snob!
Since the bulk of my tortilla usage has a Mexican theme, I decided to shake things up a bit and create a Greek style meal! Crazy, I know!
First, let me tell you that I was really impressed with the Udi’s brand of tortillas. They were easy to work with and held up well, something that not all tortillas can do. The tortillas were flavorful and my husband honestly had no idea that they were gluten free. That right there is HUGE.
So now that you know that Udi’s Gluten Free Tortillas are the way to go, let’s talk about this recipe, shall we?
My Grilled Greek Lamb Quesadillas are something I just pulled from out of nowhere. I used to create a LOT of Greek dishes but never once made anything like a pita dish or a gyro. So honestly, I had nothing to go on other than what seemed like a cohesive idea.
The result is mouth-watering goodness. Truly! These quesadillas make a filling, nourishing meal that will have your family and friends begging you to make them again!
- Greek style shredded lamb (recipe follows)
- 4 large (10-inch) tortillas
- Olive oil (I adore this brand!)
- 1-1/2 to 2 cups fresh spinach leaves, chopped
- 1/2 cup diced red onion
- 1 red pepper, roasted and chopped (you can substitute 4 large slices of jarred roasted red peppers)
- 20 sliced black olives
- 1 cup of mozzarella cheese, shredded
- 2/3 cup crumbled feta cheese
- Oregano (dried or fresh)
- Tzatziki sauce (recipe follows)
- Pre-heat grill to a medium heat level.
- Place tortillas out flat on the counter or other work surface.
- Lightly brush one side of each tortilla with olive oil then flip over so the oiled side is facing down.
- Cover each tortilla in mozzarella cheese.
- Place each tortilla on the grill for 2 minutes, just get the cheese a slightly melted.
- Remove the tortillas from the grill and increase the grill heat to medium-high.
- Layer one half of each tortilla with the following ingredients in this order: Chopped spinach leaves; Shredded lamb; Red onion; Roasted red pepper; Olives; Feta cheese; Oregano
- Fold over the “naked” half of each tortilla onto the layered half, enclosing the fillings.
- Carefully place assembled quesadillas on the grill for approximately three minutes each side. You want each side to be a golden brown and the cheese should be completely melted.
- Slice into triangles and serve topped with Tzatziki sauce.
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon finely chopped lemon zest
- 3 tablespoons Greek seasoning (recipe follows or use a pre-made blend)
- 1 to 1-1/2 pound lamb tenderloin
- Whisk together olive oil, lemon juice, lemon zest and Greek seasoning in a shallow baking dish or large plastic sealable bag.
- Add the lamb and turn to coat.
- Marinate in the refrigerator for 2 hours.
- Preheat grill to medium-high.
- Grill lamb on both sides for 3 to 4 minutes until cooked to medium.
- Let the lamb sit for 10 minutes and then slice or shred into 1/4-inch thick pieces.
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon fennel seed
- 1/2 teaspoon marjoram leaves
- 1/2 teaspoon dried mint
- Mix all the seasonings together.
- Store leftovers in an airtight container.
- 2 cups (16 ounces) plain Greek yogurt
- 1/2 cucumber, peeled and seeded
- 3 cloves garlic, minced
- 1 teaspoon white wine vinegar
- Pinch of sea salt
- Squeeze of fresh lemon juice
- 2 tablespoons olive oil
- Shred the cucumber.
- Wrap the shredded cucumber in a towel and squeeze, removing as much water as possible.
- Gently mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and lemon juice.
- Drizzle the olive oil over the top.
- Refrigerate the Tzatziki sauce for at least one hour before serving to allow the flavors to meld.