Two & A Knife

• 

• 

• 

• 

• 

• 

• 

• 

I don’t know why but I let my spice essentials (garlic powder, black pepper, cayenne) get ridiculously low. So I was in the spice aisle, doing a much needed re-up of my spices and I decided I’m going to change some things up. I decided after I replenished my stash I’m going to select 4 or 5 spices or blends I normally don’t use. Not necessarily to use that day but for maybe some later inspiration. So a bottle of Greek seasoning really stuck out to me (see above photo). I know I’ve seen this blend practically every time I shop. I check the back and think okay whats so great about it but i just couldn’t put it back. I was actually pretty eager to try it. When i got home i smelled it and it smelled so familiar i couldn’t put my finger on it. I tried it on some veggies it was good nothing extraordinary so there it sat in my pantry for about a month.

So today i wanted something i really didn’t have to tend much to, marinade or even flip over just like a slab of meat and a bottom rack pan of veggies. I check the freezer out see a slab of rib and think perfect. I figured i had till the ribs defrosted to come up with a game plan. I start marking off what i wasn’t feeling which was classic barbecue style, Asian or jerk inspired. But i wanted a little more than salt and pepper. Then i remembered the Greek seasoning. I took a whiff of it for inspiration remembered i had some plain yogurt figured I’d make a sauce from that. It was practically set in stone at that point. Still in the back of my head though is where do i know this seasoning from. i knew it would come to me and after i finished the roast on the ribs it hit me when i opened the oven. This is the seasoning every single Greek or Mediterranean restaurant rubs on their gyro meat. That I’d never thought id be able to make at home. Now, i wont go so far to say shawarma is marinaded in this too but 100% this is how a gyro is done. So at that point im excited because I’ve actually been craving gyros all week. i try the meat that solidified my claims and yep its identical. This marinade, i can guarantee and i don’t say this often i wont attempt to recreate it. Its literally perfection in a bottle. It gave the meat a 8 hour long roasted flavor. Seriously, try it out and let me know if you agree! I paired this recipe up with cucumber feta salad and a brown rice and vermicelli but you could also use my coconut basmati rice recipe.

Ingredients

• 1 rack st.louis style short ribs
• Garlic Powder
• Black Pepper
• Salt
• Cavender Greek Seasoning
• Caper Tzatziki
• 1Tb capers, chopped
• 1/4tsp thyme, chopped
• 1tsp fresh dill, chopped
• 1/2c plain yogurt
• 1/2 cucumber, peeled, seeded and finely chopped
• 1Tb milk
• 2 Garlic cloves, minced
• 1/2tsp salt
• 1/4tsp black pepper

Directions

• Coat ribs generously with salt, pepper, garlic powder and Cavender Greek seasoning .
• Let marinade for 1 hour or overnight.
• Roast at 350 for 2 hours until tender.
• To make caper tzatziki combine all ingredients and chill for 30 minutes. Stir and Serve with ribs!