Recipe(tried): Souvlaki (Grilled, Skewered Lamb) and Rice Pilaf with Noodles for Judy , MA

SOUVLAKI (GRILLED, SKEWERED LAMB)
Servings: 8

3 lbs. boneless leg of lamb, cut into 2-inch pieces
3 large red onions, peeled and quartered (I just used 1 onion)
4 green peppers, seeded and cut into large square pieces (I used one and cut it into about 1 1/2-inch squares.)
6 small round tomatoes, cored and quartered (I used many cherry tomatoes, whole.)
8 skewers (If you use bamboo skewers, be sure to soak them in water for at least 30 minutes so they don't catch on fire.)
MARINADE:
1/2 cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice
3 garlic cloves, peeled and crushed
2 to 3 Tbsp. dried oregano
Salt and pepper to taste

Divide the lamb into 8 portions. Thread each portion on a skewer alternating the lamb cubes with the vegetables. Set aside.

Combine the olive oil, lemon juice, garlic, oregano, salt and pepper to form a marinade.

Place the skewers in a shallow pan (make sure that it is non-reactive such as stainless steel or glass) and pour in the marinade. Cover and refrigerate for several hours or overnight. (We marinated the lamb and vegetables before skewering, then put them on skewers before grilling.)

Preheat the broiler or barbeque.

Grill the souvlaki, turning it several times, for about 20 minutes.

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Serve with Rice Pilaf with Noodles. I halved the Rice Pilaf recipe but the recipe below is for the full amount.

RICE PILAF WITH NOODLES
Source: The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes by Paula Wolfert
Servings: 5 to 6

Here is a simple all-purpose eastern Mediterranean rice pilaf to accompany any and all stews, grilled meats, and stuffed vegetable dishes."

3/4 cup vermicelli, broken in one-inch lengths (I thought this was a little long so the second time I made it, I broke the vermicelli into about 1/2-inch pieces.)
1 1/2 Tbsp. melted butter
1 1/2 Tbsp. extra virgin olive oil
1 1/2 cups long-grain rice (such as Uncle Ben's Original)
3 cups boiling water or chicken broth (I like the extra flavor the chicken broth provides.)
1 1/4 tsp. salt (You may want to use less especially if you use chicken broth.)
Freshly ground black pepper, ground cinnamon, OR ground cloves for garnish (not all 3)

In a 2-quart casserole, saute vermicelli in butter and oil until golden, stirring constantly.

Stir in the rice and fry until glazed, about 1 minute.

Add the boiling liquid (either water or chicken broth), and the salt and allow to boil 1 minute. Reduce the heat to low and simmer, covered, until liquid has been absorbed, about 18 minutes.

Place a folded paper towel or terry towel over the rice, cover the pot, and let rest, with the heat turned off, 10 minutes before serving.

Sprinkle with one of the spices and fluff the rice with a fork.