In honor of the 2004 Olymics in Greece, chef Jim Botsacos, of Molyvos, the Greek restaurant in Manhattan offers this recipe that he considers healthful, energy-producing indigenous Greek ingredients.

Lamb Souvlaki With Stuffed Zucchini, Bulgur Wheat and Lentil Pilaf

AP Photo/Richard Drew (ENLARGE)
Lamb Souvlaki With Stuffed Zucchini and Bulgur Wheat and Lentil Pilaf
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Makes 4 servings

For the Lamb Souvlaki:

2 tablespoons chopped garlic

1 tablespoon dried Greek oregano

1 1/4 cups extra-virgin olive oil

1/4 tablespoon kosher salt

1/2 tablespoon freshly ground black pepper

8 skewers (you can use metal, bamboo or a rosemary branch)

2 yellow bell peppers, core removed and cut into 1-inch-wide strips

1 red onion, peeled and cut into eighths (once cut, separate the layers of the onion so you have at least 24 pieces)

1 1/2 pounds lamb, cut from the leg into 24 equal cubes

First make the marinade: combine garlic, oregano, olive oil, salt and pepper in a bowl and set aside.

Thread each skewer first with a piece of pepper, then a piece of onion, followed by a piece of meat. Repeat this twice more until you have a total of three pieces of pepper, onion and lamb on the skewer. Thread remaining skewers in the same fashion.

Lay skewers in a shallow baking pan large enough to accommodate all eight skewers in one layer. Pour marinade over souvlaki, cover tightly (with lid or plastic wrap) and refrigerate overnight.

For the Bulgur Wheat and Lentil Pilaf, first make a vegetable-herb tea:

1 onion, roughly chopped into large chunks

1 bay leaf

1 bunch of mint, stems only, roughly chopped

1 sprig thyme

3 cinnamon sticks

10 cloves

1 head of garlic, halved

2 quarts water

1 tablespoon kosher salt

1 teaspoon whole peppercorns

Combine all ingredients in a stock pot and cook over medium-low heat for 25 minutes. Strain and reserve vegetable-herb tea liquid for cooking grains; discard solids.

For the Bulgur Wheat and Lentil Pilaf:

3 1/2 tablespoons olive oil

1 medium white onion, peeled and finely diced

Kosher salt, to taste

1 cup bulgur wheat (also known as cracked wheat)

1 1/2 cups vegetable-herb tea

1 tablespoon chopped parsley

1 tablespoon fresh mint, thinly sliced

1 cup French (green) lentils, cooked

1 to 2 scallions, finely sliced

Zest of 1 lemon

1 1/2 cups toasted almonds

3/4 cup golden raisins (soaked in warm water to plump)

Place 2 1/2 tablespoons of the olive oil in a saucepot over medium heat, add diced onion with a pinch of salt and cook for 15 minutes, until onion is soft and translucent. Season again with salt to taste, stir, and add bulgur wheat. Stir to thoroughly coat grains. Add 1 1/2 cups vegetable-herb tea, stir and cover. Reduce heat to low. Cook bulgur wheat until the liquid evaporates, about 10 minutes. Cover pot, turn off heat and let wheat stand until it blooms, about 8 minutes. Remove the lid and fluff grains to separate.

Let grains stand until cooled to room temperature, then fluff again to separate. Just before serving, sprinkle with remaining 1 tablespoon of olive oil, and fold in the parsley, mint, lentils, scallions, lemon zest, almonds and raisins.

For the Stuffed Zucchini:

3 medium zucchini

2 tablespoons extra-virgin olive oil

2 cups peeled, diced onion

2 cloves garlic, peeled and chopped

Salt and pepper to taste

1 tablespoon fresh mint, chopped

16-ounce can chicken stock, warmed

Preheat oven to 400 F.

Cut two of the zucchini straight across into three equal-sized cylinders each. Using a spoon or melon baller, hollow out the six cylinders, removing the flesh and seeds and leaving only the shell, skin intact. Discard the seeds and flesh. Peel and finely grate the third zucchini and set aside.

Add olive oil to a medium-sized saucepot and warm over medium heat. Add the onion, stir to coat, and saute until translucent, 8 to 10 minutes. Add the garlic and saute for 1 minute. Season to taste with salt and pepper. Add grated zucchini and cook until all the liquid is evaporated, 10 to 12 minutes. Remove from heat, cool and fold in mint.

While the filling cools, prepare the grill: Cover 1 cup of wood chips in cold water (chips are available in many different varieties; we suggest cherry wood or pecan to complement lamb). Heat a standard gas grill to medium, or light a charcoal grill, burning coal until it comes to the light ash stage. Brush or rub grill with olive oil to prevent souvlaki from sticking.

Using a spoon, stuff the hollowed-out zucchini with filling and position stuffed zucchini upright in a baking dish. Add chicken stock, enough to reach halfway up the sides of the zucchini, cover and bake in the 400 F oven until tender, 30 to 40 minutes.

When the grill has reached the proper temperature, place the soaked wood chips on top of the coal (chips will ignite and give off a flavorful smoke).

Remove the souvlaki from the refrigerator, season with salt and pepper and lay the skewers on the grill directly over the heat. Cook 5 to 8 minutes (depending on size of lamb pieces), rotating skewers to cook souvlaki evenly on all sides, until the lamb is medium-rare and the outside is lightly charred. Transfer to a serving platter, cover to keep warm until ready to serve.

To serve:

Spoon some of the bulgur wheat and lentil pilaf into the center of each dinner plate. Place one piece of stuffed zucchini beside it (you'll have two extra zucchini pieces to use as desired), and one skewer of souvlaki on top of the pilaf. Cross with a second skewer of souvlaki over the first. Serve.

(Recipe from Jim Botsacos of Molyvos, New York City)

By The Associated Press