This post is sponsored by Dorot but the content and opinions expressed here are my own. Thanks for reading!
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Raise your hand if you love good food, grilling and products that cut prep time and save on mess! You? You do?!? Then this post is for YOU 🙂
Hello Summer! (…ok, almost summer) It’s nice to see you! I have some big and exciting things planned for you, sunny season, you. Oh, I don’t know, things like camping trips, road trips, a website redesign, a birthday (I’m turning 30 again) and lots and lots of grilling.
Grilling is my favorite for many reasons, but the biggest reason is because it is my 3 year olds absolute favorite way to have his food prepared. To be honest, I doubt it has anything to do with the grilling part and more to do with the fact that he likes to watch his dad clean it off, get it started, play with the knobs, cook the food, and clean up. Also, whenever I say we’re grilling, that usually means meat is for dinner and meat, as we know, is my child’s favorite.
But I’m not here to discuss why my 3 year old loves to grill.
Today I want to share with you one of my new favorite food finds- Dorot pre-portioned Garlic and Herbs. Have you guys ever seen these little red frozen trays in the freezer section of your market? Truth be told, I have seen (and walked past) this little kitchen helper on countless occasions. My thought was always, this could be helpful, but how would I actually use it? Does it even taste fresh? So I would always walk right past it and pick up the fresh stuff.
And guess what would happen with the fresh stuff?
I would use half of it and the rest would go to waste. Even now, on my best, most organized weeks, I often find myself struggling to finish all the basil or all the garlic. And let’s not forget how tedious and time consuming it can be to chop these must-have cooking ingredients. OR, what about those nights when you’re pumped to cook dinner because you are starving and, yayyy!, you have all the ingredients (best day ever!), but, oh noooo!, you are all out of basil.
Best day ever quickly turns to worst day ever.
OK, hugely over exaggerated, but we’ve all been there.
So this past weekend, I decided to give Dorot a try. And what better way to try them out than with marinated lamb kebabs and basil lemon goat cheese? No better way, I say. No better way. Of course, however, the real question was- would the 3 year old eat it?
You guys, my child inhaled the lamb. He ate at least one kebab himself (not the bell pepper- i’m not that good) within 5 minutes of coming off the grill. I can’t say the same for the basil goat cheese dip, but my husband took care of that. Basically, it was a HUGE success.
And it could not have been easier.
Need some basil or garlic in a marinade or sauce? Just pop in a few cubes. That is it. No chopping, no clean up. And, one of my favorite parts?
You can make those little helpers in your life feel like big helpers by letting them handle the herbs. If you have a child like mine who loves to “chop chop chop” and play with knives, then Dorot is going to be your new BFF.
So now that I’ve told you how much I love this product, here’s some info about Dorot-
- The herbs are harvested and then flash frozen within 90 minutes; in other words, no old herbs past their prime. Only the fresh, flavorful stuff!
- They have a 2 year shelf life. So, for all you hoarders out there (guilty), this product has your name written alllll over it.
- The herbs are individually portioned by teaspoon which is pretty amazing since I hate measuring and when I do, I’m probably doing it wrong. If you don’t use all the cubes? No worries. Just pop the tray back in the freezer. Easy peasy!
- They come in garlic, basil, cilantro, ginger, parsley, dill, chili and glazed onions.
Ready to run out to the market to pick some up? Or curious if you’ve been walking past them for years now (guilty again)?
- 2 pounds lamb cut into chunks
- 1/3 cup fresh lemon juice
- 1/4 cup olive oil
- 2.5 tablespoons fresh oregano chopped
- 8 Dorot garlic cubes
- 5 Dorot basil cubes
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne powder optional
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- metal or wood skewers soaked in water
- 4 bell peppers cut into squares
- 6 ounces soft goat cheese
- 1/2 cup plain Greek yogurt
- 5 Dorot basil cubes
- 1 Dorot garlic cube
- Juice from 1/2 lemon + Zest
- 1 tablespoon honey plus more to taste
- salt + pepper to taste
- Fresh pita or flatbread
- Cherry tomatoes
- Sliced cucumber
- Hummus homemade or store-bought
- Fresh herbs
- In a large bowl mix together the lemon juice, olive oil, fresh oregano, Dorot garlic and basil cubes (it's ok if they are still frozen), paprika, cayenne powder, salt and pepper. Transfer lamb chunks and marinade to a large gallon size ziplock bag and completely seal the bag. Allow meat to marinate for at least 1 hour to 12 hours.
- As the meat marinates, seed and chop the bell peppers into pieces of approximately the same size. Save and set aside.
- Prepare the basil goat cheese dip. In a medium bowl mix together the softened goat cheese, Greek yogurt, Dorot basil and garlic cubes, lemon juice and zest, honey, salt and pepper. Taste and make and adjustments needed.
- When you are ready to eat, set your grill to medium high heat.
- Thread your lamb and chopped bell pepper pieces on to either metal or wooden skewers, leaving an inch or two on each end** Discard any leftover marinade.
- Place skewers directly onto grill and cook for approximately 10 minutes, turning frequently, and until internal temperature registers approximately 145 degrees for medium rare. Cooking times may vary depending on the size of your lamb chunks and desired doneness. Remove skewers from the grill and transfer to a plate.
- Prepare your platter. On a large serving platter set out a bowl filled with your Basil Goat Cheese Dip, hummus, pita bread, fresh vegetables and herbs, and, of course, your lamb kebabs!
To prevent meat or vegetables from sliding off the ends of your skewers (this can be especially problematic with metal skewers), I like to start and end with a chunk of meat as they tend to stay better.
Marinate 60 minutes to 12 hours