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Easy Pistachio Crusted Rack of Lamb

By 12 Comments

Pistachio crusted rack of lamb is tender, juicy and a restaurant quality, show stopping dinner. It’s easier than you think. Using a simple rack of lamb marinade this recipe is over the top delicious. I’ll walk you through the process.

Looking for more special occasion show stoppers? Take a look at my recipe for Chicken Galliano. A very special recipe using Galliano Liqueur.

Pistachio crusted lamb chops with lentils and winter squash.

Table of contents

What You Can Expect From This Recipe

A rack of lamb is so impressive in appearance, and a process I’ve always assumed reserved for experienced chefs. Probably fussy, probably difficult.

For this recipe, which I learned in Culinary School, we’re using a rack of lamb marinade with rosemary and thyme.

We’ll sear the lamb stove top, then slather both sides with Dijon mustard. The mustard adds flavor and a tasty coating for the panko bread crumb and ground pistachio mixture to stick to the meat.

We’ll then finish the lamb in the oven.

This rack of lamb with pistachio crust is a wonderful special occasion or date night meal that’s straightforward and easy to prepare. A timeless restaurant quality meal.

What Is A Frenched Rack of Lamb?

In school we prepped and Frenched our own rack of lamb. Which means to clean the bones using the “frenching” method. It truly was a labor of love, and a very difficult task.

A Frenched rack of lamb means to strip meat and membrane away from the bone to give it a clean appearance. A boning knife is used to complete this task.

A rack of lamb that’s been prepared this way is the same cut of meat used to cut Lollipop Lamb Chops.

Our knife skill training at school was extensive and I’m very glad for that. However my boning knife and I still aren’t speaking over the whole ordeal. Here’s a link from Serious Eats if you’re interested in learning Knife Skills, How to Clean and French a Lamb Rack.

Pro Tip: Purchase a rack of lamb that has already been Frenched by your butcher. You’ll gladly pay those few extra dollars to save an hours worth of tedious work.

Ingredients You’ll Need

Ingredients to make pistachio crusted rack of lamb.
  • 1 Frenched rack of lamb.
  • Pistachios: Purchase shelled pistachios that are roasted.
  • Spices: Dried rosemary and thyme combined with olive oil makes the best lamb marinade = easy.
  • Dijon Mustard: Dijon brings a beautiful flavor, plus acts as the “glue” to hold the panko bread crumb and ground pistachio mixture. An added benefit of mustard, is that it also tenderizes the meat.

Tip: When calculating how much rack of lamb will feed your crowd, when sliced, one rack of lamb has 8 chops. Plan on 2 chops per person. Although the chops are small, the side dishes will fill in to make an ample meal for each person.

Preparing The Lamb Marinade

Best marinade for rack of lamb.
  1. Step 1: The best rack of lamb marinade! Why? it’s easy and the simple ingredients infuse traditional flavor into the meat. Rosemary, thyme, olive oil and salt and pepper.
Marinade for rack of lamnb.
  1. Step 2: Pat the lamb dry, then coat with the marinade mixture. Marinate in the refrigerator for two hours. EASY!

Pan Searing The Rack Of Lamb

Pan seared rack of lamb.
  1. Step 3: Bring the lamb to room temperature. Heat a skillet over medium high heat. Add neutral oil such as vegetable or canola oil. When oil is hot, add lamb and sear on each side until you get a good brown crust. Remove from heat.

Preparing Rack Of Lamb For The Pistachio Crust

Pistachio crusted dijon mustard rack of lamb
  1. Step 4: When the lamb has cooled slightly smear generously with Dijon mustard.
Grinding pistachios and panko bread crumbs in a mini food processor.
  1. Step 5: In the meantime, in a food processor add the pistachios and pulse until rough chopped.
  2. Step 6: Add Panko bread crumbs and some butter. Gently pulse again until mixed.

How to crust a rack of lamb with panko bread crumbs and pistachios.
  1. Step 7: Using your hands, press the pistachio crust mixture onto the mustard coated lamb until well coated.

Cooking Rack Of Lamb In The Oven

Rack of lamb coated in ground pistachios.
  1. Step 8: Roast the lamb in the oven until thermometer reaches desired doneness. (See cooking chart below)

Questions You May Have

Should You Sear Lamb Before Roasting?

Do you really HAVE to? If you want the best end result in texture and flavor, yes searing lamb before oven roasting is a smart thing to do. Searing any meat, adds a caramelized crust which brings flavor and helps to keep juices in while oven roasting. Be sure to bring lamb to room temperature (30 minutes to an hour) before searing.

What Cut Of Meat Is Rack Of Lamb?

Rack of lamb is a section of ribs which usually is purchased in a set of 8 attached ribs.

What Temp To Cook Lamb?

Pull time: 135 degrees F = Medium rare, final internal temperature 145 degrees.
Pull time: 150 degrees F = Medium well, final internal temperature 160 degrees
Pull time: 160 degrees F = well done, final internal temperature 170 degrees.
Source: American Lamb
Since the internal temperature of cooked lamb will rise 5 – 10 degrees during the rest period, adjust accordingly by pulling the lamb out of the oven when its 10 degrees lower than desired doneness.

How Long Does It Take to Roast A Rack Of Lamb?

In a 400 degree pre-heated oven, roast time will vary because oven temperatures are not always reliable. But you can estimate about a 20 – 30 minute cook time.

How Do You Slice A Rack of Lamb?

Lay the roasted rack of lamb on a cutting board with the meat side nearest to you. Using a sharp knife, simply slice through the meat in between the ribs.

Pro Tip: It’s important to use a digital read meat thermometer for this recipe. Oven temperatures vary, so keeping track of the internal temperature is important to insure a perfect roast.

Serving and Storage

To copy-cat our meal at Culinary School, I served this with puy lentils and a variety of roasted squash.

A fancy feel potato dish such as Potatoes Dauphinoise is a good choice here, or perhaps Hericot Vert in Dijon Mustard Cream Sauce. An Accompaniment Salad would make this more of a Spring recipe.

Store any left over lamb chops well sealed in the refrigerator for up to 5 days. I like to reheat them in a 300 degree oven or a toaster oven to keep the crunchy texture.

Pistachio Crusted Rack of Lamb

Two lamb chops served with lentils and roasted squash.

I hope you give this rack of lamb with pistachio crust a try. It’s juicy, tender and absolutely delicious. Cooked in the oven, it’s an easy recipe to make with a special fancy restaurant feel. A great recipe for any special occasion.

And to learn more about lamb, I recommend taking a look at this web site for The American Lamb Board.

Colorado has a strong ranching heritage and lamb plays a big part in our history. Colorado Lamb is highly sought after due to its quality, and consistency in flavor and tenderness. The majority of lamb are free range, grazing on grass, brush and sage in the foothills of the Rocky Mountains. And even graze in Colorado Vineyards. Colorado lamb is hormone and antibiotic free.

Lamb raised and imported from New Zealand and Australia are smaller in size that American raised lamb, and bring with it a gamier flavor. Please support local. Ask your butcher for Colorado raised lamb.

More Lamb Recipes

Pistachio crusted lamb chops with lentils and winter squash.
Print Recipe
5 from 6 votes

Dijon and Pistachio Crusted Rack of Lamb

Pistachio Crusted Rack of Lamb. A rack of lamb is seared, then coated with Dijon Mustard and a crunchy layer of a ground pistachios and bread crumbs. Roasted in the oven until tender and juicy gives you a restaurant quality dinner. Easier than you think and impressive.
Prep Time2 hours
Cook Time40 minutes
Total Time2 hours 40 minutes
Course: Main Course Lamb
Cuisine: French
Servings: 4
Calories: 260kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Rack of Lamb 8-ribs, Frenched
  • 2 tablespoon fresh Rosemary leaves or 1 teaspoon dried rosemary
  • 2 tablespoon Fresh Thyme leaves or 1 teaspoon dried thyme leaves
  • 1 tablespoon Olive oil
  • Salt and Pepper to taste
  • ¼ cup shelled pistachios
  • ¼ cup Panko bread crumbs
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter softened
  • 2 tablespoons Dijon mustard

Instructions

  • In a small bowl, mix together the rosemary, thyme and olive oil.
  • Pat the rack of lamb dry with paper towels. Salt and pepper both sides of the rack of lamb and then using a basting brush, coat the the olive oil herb mixture all over the lamb. Place the rack of lamb on a dinner plate, cover with plastic wrap and let marinade in refrigerator for 2 hours. 
  • Bring to room temperature before cooking. (let set at room temperature for at least 30 minutes, preferably 1 hour)
  • Preheat oven to 400 degrees.
  • In the meantime, pulse the pistachios in a food processor until coarsely chopped. Add the softened butter and bread crumbs and pulse until just mixed. 
  • Heat a skillet over medium high heat. Add the vegetable oil. When oil is hot sear lamb on both sides until browned.
  • With a pastry brush, coat the lamb with the Dijon mustard. Pat the pistachio mixture onto the lamb with your hands until well coated.
  • Place the rack of lamb in a roaster. Roast in oven until thermometer reads to desired doneness.
  • Remove from oven and tent with foil and let rest for 10 minutes. Slice the chops into 4 servings. Two chops per person. You can either cut them into single chops or cut so that two chops are left together.

Notes

It’s important to use a meat thermometer for this recipe. Over temperatures vary, so keeping track of the internal temperature is important to insure a perfect roast.
Do I have to sear rack of lamb before roasting? If you want the best end result in texture and flavor, yes searing before oven roasting is a smart thing to do. Searing any meat, adds a caramelized crust which brings flavor and helps to keep juices in while oven roasting. Be sure to bring lamb to room temperature (30 minutes to an hour) before searing.

Rack of Lamb Cooking Temperature

  • Pull time: 135 degrees F = Medium rare, final internal temperature 145 degrees.
  • Pull time: 150 degrees F = Medium well, final internal temperature 160 degrees
  • Pull time: 160 degrees F = well done, final internal temperature 170 degrees.
  • Source: American Lamb

Nutrition

Calories: 260kcal | Carbohydrates: 15g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 7mg | Sodium: 143mg | Potassium: 307mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1140IU | Vitamin C: 34.1mg | Calcium: 120mg | Iron: 4.8mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Rack of Lamb with Pistachio Crust … It’s what’s for Dinner.

This recipe was first published October of 2017 and republished March 2022 with new photos and step by step instructions.

Pan Seared Beef Picanha Steak With Creamy Mushroom Sauce

By 3 Comments

Beef Picanha Steak with Creamy Mushroom Sauce. A perfect meal for that special occasion. Using paprika, cream and veal stock adds a richness to this luxurious and easy way to make mushroom sauce. A juicy beautifully seared steak never had it this good.

Pan seared picanha beef steak with creamy mushroom sauce, roasted potatoes and asparagus.

In This Post

What Is The Picanha Cut?

Picanha Beef Steak is a beautifully marbled, tender and delicious cut of steak. It was first made popular in Brazil and typically not a cut of beef that you can find in your supermarket. It comes from the area at the top of the rump known as the rump cap or sirloin cap steak. Picanha has good flavor, texture and juiciness. It can be cut into sirloin strip steaks, known as Coulette steaks. With its unique flavor, easy prep and affordability, it’s worth seeking out.

Two raw beef picanha steaks.

About This Recipe

An email came through from my friends over at Tony’s Market announcing a special on Picanha steaks. I’ve seen them on the menu of Brazilian steak houses but had never seen the cut available for sale. I simply had to give it a try.

There are several ways to cook this steak. Grilling is the most popular choice, served with a Chimichurri sauce. But since my grill is still in hibernation, I used my favorite tool for cooking steaks on the stove, and a perfect method for this picanha recipe.

How to cook picanha on the stove? My French Steel pan, a discovery from Culinary School works beautifully to sear any steak. Once seared you can finish the picanha in the oven. You’ll find instructions below.

And why not dress up this humble steak cut and serve it with a recipe we used often in Culinary School, a creamy mushroom sauce. It’s so totally divine, you’ll savor every bite.

The mushroom sauce is rich in color, creamy in texture and beautiful in flavor using veal stock and paprika. You’re going to love this recipe. Let’s take a look.

Ingredients You’ll Need

Ingredients to make picanha steaks with mushroom cream sauce.
  • Beef Picanha Steaks,
  • Mushrooms: White button mushrooms, sliced.
  • Veal Stock: If you’ve never used veal stock for sauces or soups you’re in for a luxurious treat.
  • Cream: Heavy whipping cream.
  • White Wine: Used to deglaze the pan after cooking the mushrooms.
  • Paprika: Paprika gives the mushroom cream sauce a beautiful rich color. Use both regular paprika and smoked paprika for a rich depth of flavor

Ingredient Swaps and Substitutions

  • Steak: Any steak will work for this recipe. If you can’t find Picanha steaks, use New York Strips, Beef Tenderloin, or even Top Sirloin steaks.
  • Veal Stock: I truly hope you take the time to find Veal Stock. It truly is a factor in the richness of this recipe. Seek out a specialty market like Marczyk Fine Foods. And look for a product that’s frozen stock rather than a powdered product. I’ve used veal stock from Bonewerks Culinarte, and More than Gourmet. However, if you can’t find veal stock, use beef stock.

Step By Step Instructions

Reducing heaving cream by cooking it on the stovetop in a saucepan
Step 1
  • Step 1: Reduce the cream. Reduce the cream: Add cream to a small non-reactive saucepan. Bring to a simmer and cook for approximately thirty minutes to reduce its volume by half. Do not scrape the bottom of the saucepan with a spoon as scraping the pan dislodges the caramelized whey, altering the color and flavor of the cream.
Frying mushrooms until crispy.
Step 2
  • Step 2 In the meantime, using a large fry pan, heat butter and saute the mushrooms over medium high heat until the mushrooms give up their water and begin to caramelize. They’ll start to turn golden. This will take about 5 – 10 minutes.
Mixing fried mushrooms with flour and paprika.
Step 3
  • Step 3: Deglaze the mushrooms by adding white wine. Stir to release all of the brown bits of flavor from the bottom of the pan. Continue to cook until the wine has almost cooked off. Sprinkle the mushrooms with flour and paprika. Stir well to combine.
Adding veal stock to fried mushrooms.
Step 4
  • Step 5: Add the veal stock while whisking vigorously to remove any lumps and bring to a simmer. Simmer on low for twenty minutes.
Adding cream to sauce.
step 6
  • Step 6: To finish the sauce, add the reduced cream to the sauce. Using a whisk, blend and simmer just enough to thicken. About five minutes. Set the sauce aside and sear the steaks.

How To Cook Picanha On The Stove

Make sure to purchase the beef picanha steak with its trademark fat cap attached, that’s what makes this cut of meat so special. Picanha steak may be labeled sirloin cap steak.

Pan searing picanha beef steaks.
Step 7
  • Step 7: Pat steaks dry and keep the seasoning simple with kosher salt and freshly ground black pepper. Heat an oven safe fry pan over medium high heat. Once the pan is hot, add the oil. Once the oil is shimmering add the steaks to the pan. Let them cook without moving them. Cook for about five minutes, or until the steaks will release from the pan without sticking.
Pan seared picanha beef steaks.
Step 8
  • Step 8: Turn the steaks over and let them sear for another 2 – 3 minutes. Transfer the pan to a 400 degree oven to finish. Use a digital read thermometer. I cooked our steaks to 135 degrees for medium rare.

It worked like a charm, the picanha steaks came out tender, juicy and with a beefy flavor you’d expect from a well-cooked steak.

Steak Temperature Chart

To find your desired degree of doneness, follow this guide. Use a digital read meat thermometer to determine internal temperature.

  • 125 – 130 degrees F. = rare
  • 130 – 140 degrees F. = medium rare
  • 140 – 150 degrees F. = medium
  • 150 – 160 degrees F. – medium well
  • 160 degrees F. = well done

\

Pro Tip: Don’t skip “resting” the picanha steaks before serving. And tent the steaks loosely with foil. This step allows the meat to cool and the fiber muscles to relax. The juices will redistribute throughout the meat resulting in juicy flavor and tenderness.

Picanha steaks with creamy mushroom sauce and roasted potatoes

To serve, slice the steak thin and top with a ladle of the mushroom cream sauce.

Where to buy picanha steak.

While you probably won’t be able to find picanha steak at your local grocery store, don’t worry about missing out on trying this cut of beef. Ask a reputable butcher, but you may need to use a more common name such as top rump cap.

Are picanha steaks tender?

If cooked properly, picanha steaks are tender and juicy. As with any pan seared steak, It’s important to get a good fast sear on the outside. Once this has been accomplished, finishing in the oven to desired temperature doneness will yield a tender steak with that beefy sirloin flavor.

Is top sirloin the same as picanha?

Yes and no. In the United States picanha can be labeled as the top sirloin cap or rump cap. It comes from the primary cut of the rump. Top sirloin on the other hand comes the group of cuts labeled sirloin, in front of the rump.

What’s the best way to cook picanha?

This cut does best with quick cooking over high heat. Grilling or pan searing are the best examples.

Equipment Needed

  • Oven Proof Fry Pan, either a French Carbon Steel Pan (recommended) or Cast Iron.
  • Non-reactive sauce pan. Note: An All Clad aluminum pan is a reactive pan.
  • Digital read meat thermometer.
  • Good quality whisk.

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What To Serve With Brazillian Picanha Steak

Any type of pan fried or roasted vegetables compliment any steak dinner. A fresh green salad is also a great choice. Here are some more ideas.

I hope you give this picanha recipe a try. You’ll fall in love with this mushroom cream sauce. Rich, luxurious and a perfect topping for a beautifully cooked steak.

And if you’re looking or more beef recipes, don’t miss my Beef Category. You’ll find lots of great steak recipes, roast recipes and burgers. Including the most popular on my site for BBQ Beef Brisket.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pan seared picanha beef steak with creamy mushroom sauce, roasted potatoes and asparagus.
Print Recipe
5 from 3 votes

Picanha Beef Steak with Creamy Mushroom Sauce

A perfect meal for that special occasion. Using paprika, cream and veal stock adds a richness to this luxurious and easy way to make mushroom sauce. A juicy beautifully seared steak never had it this good.
Prep Time15 minutes
Cook Time1 hour
Course: Main Course Beef
Cuisine: American
Servings: 4
Calories: 682kcal
Author: Lea Ann Brown

Equipment

  • Oven Safe Fry Pan
  • Digital read meat thermometer
  • Stainless steal saucepan

Ingredients

  • 1 Cup Cream reduced to ½ cup
  • 32 ounces Picanha Beef Steaks 4 steaks
  • 1 Tablespoon neutral oil Canola oil works well here or butter
  • For The Creamy Mushroom Sauce
  • 1 pint White button mushrooms sliced
  • 2 Tablespoons butter
  • 2 Tablespoons All-purpose flour
  • 1 ½ Tablespoons Paprika
  • ½ Tablespoon Smoked paprika
  • ½ cup White wine
  • 2 Cups Veal Stock or beef stock

Instructions

  • Reduce the cream. Add cream to a non-reactive saucepan. Turn the heat on to low and let the cream come to a simmer. Let the cream simmer for about 20 – 30 minutes or until reduced by half. Don't stir during this process. A spoon will upset the whey from the bottom of the pan and upset the process to thicken the cream. Remove from heat until ready to use.
  • In the meantime, using a large fry pan, heat butter and saute the mushrooms over medium high heat until the mushrooms give up their water and begin to caramelize. They'll start to turn golden. This will take about 5 – 10 minutes.
  • Deglaze the mushrooms by adding white wine. Stir to release all of the brown bits of flavor from the bottom of the pan. Continue to cook until the wine has almost cooked off.
  • Sprinkle the mushrooms with flour and paprika. Stir well and swiftly to combine.
  • Add the stock while whisking vigorously to remove any lumps and bring to a simmer. Simmer on low for 20 minutes.
  • To finish the sauce, add the reduced cream to the sauce and simmer just enough to blend and thicken. About 5 minutes.
  • Set the sauce aside and sear the steaks. Pat the steaks dry with a paper towel and season with salt and pepper. Heat an oven safe fry pan over medium high heat. Once the pan is hot, add the oil. Once the oil is shimmering add the steaks to the pan. Let them cook without moving them. Cook for about 5 minutes or until the steaks will release from the pan without sticking.
  • Turn the steaks over and let them sear for another 2 – 3 minutes. Transfer the pan to a 400 degree oven to finish. Use a digital real meat thermometer to determine temperature.
  • To serve, slice the steak thin and top with a ladle of the mushroom cream sauce.

Notes

Steak Temperatures for desired doneness:
  • 125 – 130 degrees F. = rare
  • 130 – 140 degrees F. = medium rare
  • 140 – 150 degrees F. = medium
  • 150 – 160 degrees F. – medium well
  • 160 degrees F. = well done
Make sure to purchase the picanha steak with its trademark fat cap attached, that’s what makes this cut of meat so special.
Don’t skip “resting” the picanha steaks before serving. And tent the steaks loosely with foil. This step allows the meat to cool and the fiber muscles to relax. The juices will redistribute throughout the meat resulting in juicy flavor and tenderness.
This recipe calls for reducing the cream in a non-reactive saucepan. An aluminum pan is reactive, a stainless steel pan works well here. 

Nutrition

Calories: 682kcal | Carbohydrates: 12g | Protein: 58g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 449mg | Potassium: 1525mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2773IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 6mg

Beef Picanha Steak Recipe with Creamy Mushroom Sauce … It’s What’s For Dinner.

Easy Greek Yogurt Sauce For Chicken Thigh Kabobs

By 35 Comments

Mediterranean chicken kabobs on the grill. Sweet, smoky, simple and tasty. An incredibly easy grilled chicken thigh recipe with an easy Greek Yogurt Sauce for chicken. Ready in 30 minutes.

Mediterranean chicken kabobs with greek yogurt sauce.

Easy weeknight meals: I need more of these in my life. So I’ve been making an effort to seek out and collect ideas.

After all, It’s silly to be scratching your head around 4:00 in the afternoon wondering what’s going to be on the dinner table in a timely fashion.

My criteria is simple.

  • Prep plus cook time must be less than an hour.
  • And the food must be incredible with flavor.

This Mediterranean Chicken Thigh Kabob recipe goes above and beyond. Chunks of boneless, skinless thighs are marinated in a paprika and oil mixture for fifteen minutes and then grilled for about the same amount of time.

The Greek Yogurt Sauce for chicken comes together with little more than a few whisks to blend flavors and before you know it you’re enjoying a delicious and quick chicken kabob entree.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make Mediterranean Chicken Kabobs.

The marinade for this recipe is extremely easy. Two ingredients for 15 minutes.

  • Olive Oil. Use a good quality extra virgin olive oil for the flavor. It’s less processed offering a more pleasant taste. A bit fruity and a bit bitter. Like bitting into a good olive. Adding olive oil to any marinade provides fat, which will help elevate the flavor into the meat.
  • Sweet Paprika.
  • Chicken Thighs. Cut into bite sized pieces, chicken thighs are juicy and more flavorful than breast meat. And they’re less likely to dry out during the cooking process.

The Greek Yogurt Sauce for Chicken comes together in a flash.

  • Greek Yogurt.
  • Mayonnaise.
  • Lemon Juice. Lemon juice adds acidity and brightens to anything it touches.
  • Cayenne.
  • Red Pepper Flakes.

Step by Step Instructions, It’s So Easy

Cubes of chicken thighs marinating in olive oil and paprika for Mediterranean chicken kabobs.
Step 1
Greek yogurt sauce for mediterranean chicken kabobs.
Step 2
  • Step 1: Cut the chicken thighs into bite-sized pieces and place in a bowl. Add the olive oil and paprika and stir to combine. Set aside and make the Greek yogurt sauce.
  • Step 2: Make the Greek Yogurt sauce for chicken. Add Greek yogurt, mayo, lemon juice, cayenne pepper and red pepper flakes into a bowl and whisk to combine. Set aside.

Tip: Boneless, skinless chicken thighs can be difficult to cut. Place them in the freezer for about 15 minutes before cutting. They’ll be firmer and more cooperative.

What’s the best way to grill chicken thighs? I like chicken thigh kabobs. Quick, easy and no-fuss.

Marinated chicken thigh pieces on metal skewers.
Step 3
  • Step 3: Skewer the chicken thigh pieces onto either metal rods or wooden skewers. If using wooden, soak them for 30 minutes before using. This will keep them from burning.
Chicken thigh kabobs on gas grill.
Step 4
  • Step 4: Oil the grill grates. Preheat your grill to 500 degrees, with the lid closed. You want those grates to get nice and hot. Turn down heat to 400 degrees and add the chicken skewers to the hot grill. I keep the lid up, as chicken thighs cook quickly. Cook, turning occasionally until cooked through. About 10 minutes. Using an instant-read thermometer, test the thickest piece to make sure it reads a safe 165 degrees.

FAQS

Should I trim the fat off the chicken thighs?

Chicken thighs tend to have more fat than other cuts of chicken. That fat equals flavor. Since you’ll be purchasing boneless skinless thighs, you don’t need to trim them much. The butcher has already trimmed them, but if you find a large piece of remaining fat, just trim it off with a sharp knife.

Can I make this recipe ahead?

Yes, the instructions call for a quick 15 minute marinade, however, you can make ahead and marinade the chicken up to 3 – 4 hours. The Greek yogurt sauce can be made as far ahead as 1 or two days.

How do I make chicken thigh kabobs without a grill?

You can use your oven to broil the kabobs. Just place them on a foil-lined sheet pan and place them about 5 inches below the broiler. Watch them closely and cook them about 5 minutes per side. You can also use a stove-top grill pan. Just spray the pan with non-stick spray then get the pan nice and hot. Add the chicken skewers and cook about 5 minutes per side.

Can I freeze cooked chicken kabobs?

Yes, just remove them from the skewers and place them in a freezer safe container. I like to use freezer zip-lock bags. Once the chicken is in the bag, press the air out of the bag, seal and store laying flat. It saves room.

Storage

  • Store any chicken thigh kabob leftovers in an airtight container in the refrigerator. It’s easier to store when you remove the chicken thigh pieces from skewers. Store any leftover Greek Yogurt Sauce in an airtight container. Both will keep in the refrigerator for 4 days.
  • To reheat, place chicken pieces on a microwave safe plate. Heat for 1 – 2 minutes at 50% power, or until chicken is heated through. You can also wrap chicken pieces in foil and reheat at 300 degrees in the oven for about 10 – 15 minutes. Lower heat will help the chicken pieces say juicy.

Greek Yogurt Sauce for Chicken Thigh Kabobs

I hope you give this sweet, smoky, simple and tasty Mediterranean chicken kabob recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

And if you have a favorite chicken thigh kebabs recipe, let me know, I’d love to give it a try.

And if you’re a chicken thigh fan like me, you won’t want to miss:

And if you’re looking for even more chicken recipes, don’t miss my Chicken Category. You’ll find lots of great chicken recipes including the most popular on my site for Chicken Macaroni Salad.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mediterranean chicken kabobs with greek yogurt sauce.
Print Recipe
5 from 2 votes

Easy Greek Yogurt Sauce for Chicken Thigh Kebabs

This is sweet and Smoky, simple and tasty This is an easy grilled chicken thigh kebabs recipe, with a fantastic dipping sauce
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course Chicken
Cuisine: Mediterranean
Servings: 4
Calories: 802kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup plus 1 tablespoon extra-virgin olive oil
  • 2 tablespoons sweet paprika
  • 1 ¾ pounds chicken thighs boneless skin on chicken thighs. About 8 thighs Cut each into 3 pieces.
  • ¾ cup Plain Greek yogurt
  • ¼ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon cayenne
  • ¼ teaspoon crushed red pepper
  • Kosher salt
  • Pepper
  • Lemon wedges for serving

Instructions

  • In a large bowl, whisk ½ cup of the olive oil with the paprika. Add the chicken pieces and toss to coat. Let stand at room temperature for 15 minutes.
  • Meanwhile, in a small bowl, mix the yogurt, mayonnaise, lemon juice, cayenne, crushed red pepper and the remaining 1 tablespoon of olive oil. Season with salt and black pepper and mix well.
  • Light a grill. Season the chicken with salt and black pepper and thread 4 pieces onto each skewer. Oil the grate and grill the chicken over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes.
  • Transfer the skewers to a serving platter and serve with the yogurt sauce and lemon wedges.

Notes

Make Ahead: The instructions call for a quick 15 minute marinade, however, you can make ahead and marinade the chicken up to 3 – 4 hours. The Greek yogurt sauce can be made as far ahead as 1 or two days. 
Tip: Boneless, skinless chicken thighs can be difficult to cut. Place them in the freezer for about 15 minutes before cutting. They’ll be firmer and more cooperative.
How do I make chicken thigh kabobs without a grill? You can use your oven to broil the kabobs. Just place them on a foil-lined sheet pan and place them about 5 inches below the broiler. Watch them closely and cook them about 5 minutes per side. You can also use a stove-top grill pan. Just spray the pan with non-stick spray then get the pan nice and hot. Add the chicken skewers and cook about 5 minutes per side.
Always test chicken using an instant-read thermometer. A safe cooked temp for chicken is 165 degrees.

Nutrition

Calories: 802kcal | Carbohydrates: 4g | Protein: 37g | Fat: 71g | Saturated Fat: 14g | Cholesterol: 202mg | Sodium: 260mg | Potassium: 539mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2020IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg

Easy Greek Yogurt Sauce for Mediterranean Chicken Kabobs … It’s what’s for Dinner.

Mexican Jello, (Mosaic Jello)

By 3 Comments

Mexican Jello, is an impressive and fun dessert that’s very simple to make. It’s a perfect dessert for Cinco de Mayo, but you’ll want to make this year round. Colorful cubes of Jell-O float in a delightful sweet and creamy cinnamon infused gelatin that’s mixed with regular milk, half and half and sweetened condensed milk.

Gelatina tres leches cubed and served in a white bowl.

Kid go crazy over sweet jiggly Mexican gelatinas. This recipe resembles church windows and is sometimes called Stained Glass Jello, Broken Glass Jello, Mexican Jello, Mexican Mosaic Jello, or Milk Jello.

The reason it differs from many Stained Glass Jello or Broken Glass Jello recipes you’ll find is that this recipe is an authentic Mexican version where unflavored gelatin is combined with tres leches.

A three milk combination thats flavored with cinnamon and vanilla extract.

The end result is a dessert that reminiscent of tres leches cake, without so many carbs and calories. Mexican Jello is easy to make; it’s just a little time consuming. And worth every minute of that time.

Why You’re Going To Love This Recipe

  • The number one reason is because your kids are going to love it. And it’s so fun to make they can join in.
  • It’s so eye-catching in a jiggly Jello sort of way.
  • You can mix up the colors of Jello that you use to suit your imagination or festive celebration theme.
  • It’s made creamy with milk, half and half and sweetened condensed milk.
  • It’s sweet, light, fun to eat and versatile.
  • As with most Mexican Jello, It’s gluten free.

Ingredients You’ll Need

Ingredients to make gelatina con tres leches.
  • Tres Leches: Milk: Whole Milk preferred, 2% will also work. Half and Half. Sweetened Condensed Milk, Eagle Brand is most recognized.
  • Vanilla Extract
  • Unflavored Gelatin Powder: Found near the packets of Jell-O on the baking aisle.
  • Cinnamon Stick
  • Jell-O: (gelatina) Three 6-ounce packages. Note: You can also use sugar free Jell-O.

Step By Step Instructions

This Mexican Jello is not a difficult project to make, however, it does take time. So please plan ahead. And be sure you have plenty of room in your refrigerator.

Dissolving jello in water using three bowls.
  1. Step 1: Dissolve each color of Jello. In three separate bowls, mix each package of flavored gelatin with two cups boiling water. Stir well until well dissolved.
Jell-o in Le Creuset pans, ready to chill and set up.
  1. Step 2: Grease three 9 x 9 style casserole dishes, or shallow containers and pour each Jell-O flavor into each. Use containers that will give you no more than 1″ thick cubes. If the Jell-O is too thick, it will be hard to cut into cubes. Chill for 2 – 3 hours.
Cooking milk to make gelatina con tres leches.
  1. Step 3: Make the milk Jello using unflavored gelatin. After the jellos have been in the fridge for a couple of hours, make the milk gelatin. In a 3-quart saucepan, mix the gelatin into one cup of water. Set aside for about five minutes so the gelatin can bloom. Set the saucepan over medium-low heat and stir occasionally until the gelatin has dissolved. Add the whole milk and heat to just under a simmer. Add the cinnamon stick, remove from the heat, and let the milk mixture steep for thirty minutes. Remove the cinnamon stick and whisk in the condensed milk, half-and- half, and vanilla extract. Set aside to cool while you prep the colored gelatins.

Tip: The best way to cut a cinnamon stick in half is with a very sharp knife. Cut by pressing knife down with a good solid push using the palm of your hand.

Cubed jell-o in a 9 x 13 pyrex casserole pan.
  1. Step 4: Remove the colored gelatinas from the refrigerator and cut each flavor into 1-inch cubes. Gently and evenly spread out and mix each flavor in a greased 9 × 13-inch pan. A Pyrex casserole pan works great for this.
Milk gelatin poured over jell-o cubes in a 9 x 13 pan.
  1. Step 5: Pour cooled milk gelatin over the cubes of Jell-O. Refrigerate for 2 – 3 hours or until the jello is completely set up. Overnight is best for this step. You can also use a Jello mold for this step. And even a bundt pan will work. Once the milk jello has completely set up, then slice instead of cut into cubes.
Cubes of Gelatin con tres leches in a white serving bowl.
  1. Step 6: Cut the Mexican jello into large bite-sized pieces. Serve on your favorite platter that will complement the colors of the Jell-O you’ve chosen.

Mexican Jello Party Color Combo Ideas

  • Valentine’s Day – Use 3 Cherry Jell-O.
  • St. Patrick’s Day – Use 2 Green and 1 Lemon Jell-O.
  • Easter – Lemon, Peach and and Strawberry Jell-O.
  • Cinco de Mayo – 2 red, 1 green
  • 4th Of July – 2 Cherry and Berry Blue.
  • Halloween: Grape and Orange Jell-O.
  • Christmas: 2 Cherry and 1 Lime Jell-O.
  • Little Girl Party: 2 Watermelon and 1 Peach.

Tip: Use cookie cutters to cut into fun shapes. A star cookie cutter would be a good example for July 4th

Storage

Cover any leftovers with plastic wrap and store in the refrigerator for up to 4 days.

Recipe for Mexican Jello

I hope you give this incredibly fun Mexican Jello dessert recipe a try. And please share any of your favorite Mexican Gelatinas recipes, I’d love to experiment.

And if you’re looking for even more fun dessert recipes, don’t miss my dessert category. You’ll find lots of recipes to satisfy that sweet tooth, including the most popular dessert recipe on my site for No Bake Key Lime Pie with Eagle Brand Milk.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Gelatina tres leches cubed and served in a white bowl.
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5 from 5 votes

Mexican Jello (Mosaic Jello)

Mexican Jello is an impressive and fun dessert that's very simple to make. It's a perfect dessert for Cinco de Mayo
Prep Time1 hour
Cook Time2 minutes
Course: Dessert
Cuisine: American/Mexican
Diet: Gluten Free
Servings: 15
Calories: 294kcal
Author: Lea Ann Brown

Equipment

  • 9×13 Baking Dish

Ingredients

  • 18 ounces Flavored Jell-O of your choice 3 – 6 ounce packages
  • 6 cups boiling water
  • 4 tablespoons unflavored gelatin from about 6 packets
  • 3 cups whole milk
  • 1 4-inch Stick Mexican cinnamon, broken in half
  • 14 ounce Can sweetened condensed milk
  • 2 cups half-and-half
  • 1 ½ teaspoons vanilla extract

Instructions

  • Lightly coat three 8-inch square pans and one 9 × 13-inch baking pan with cooking spray.
  • In three separate bowls, mix each package of flavored gelatin with 2 cups boiling water. Pour each into its own greased square pan. Refrigerate for 2-3 hours.
  • After the jellos have been in the fridge for a couple of hours, make the milk gelatin. In a 3-quart saucepan, mix the gelatin into 1 cup water.
  • Set aside for about 5 minutes so the gelatin can bloom.
  • Set the saucepan over medium-low heat and stir occasionally until the gelatin has dissolved. Add the whole milk and heat to just under a simmer. Add the cinnamon stick, remove from the heat, and let the mixture steep for 30 minutes.
  • Remove the cinnamon stick and whisk in the condensed milk, half-and- half, and vanilla extract. Set aside while you prep the colored gelatins.
  • Remove the colored gelatins from the refrigerator and cut each flavor into 1-inch cubes. Evenly spread out and mix each flavor in a 9 × 13-inch pan. A Pyrex casserole pan works great for this.
  • Pour the cooled milk gelatin over the cubes of already set up Jell-o's. Refrigerate for at least 3 hours, or over-night is even better for this step.
  • Using a very sharp knife, cut the gelatina con tres leches into cubes and serve in large serving bowl.

Notes

Tip: The best way to cut a cinnamon stick in half is with a very sharp knire.
Make sure the milk mixture has completely cooled before pouring over the cubes of cut Jell-O. You don’t want heat to compromise the Jell-O cubes.
Be sure Jell-O cubes are completely set up before cutting them into cubes. Spread the pieces carefully into the Pyrex baking pan. They are delicate and can tear or break easily.
Storage: Cover with plastic wrap and store in the refrigerator for up to 3 – 4 days.

Nutrition

Calories: 294kcal | Carbohydrates: 49g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 235mg | Potassium: 208mg | Fiber: 1g | Sugar: 46g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 1mg

Mexican Jello … It’s Whats For a Fun Dessert

How To Serve A Smoked Salmon Platter

By 18 Comments

If you’ve been looking for ideas on how to serve smoked salmon, this is a beautiful salmon platter appetizer idea for your next wine tasting party. Impress party quests with this simple and easy smoked salmon platter using smoked salmon fillet. Easy with cheddar cheeses, crackers and complimented by horseradish cream sauce.

Easy smoked salmon platter with cheese and crackers

What You Can Expect From This Recipe

Actually not a recipe at all, if you’ve been looking for ideas on how to serve smoked salmon, this is a easy and elegant salmon platter with an impressive presentation. This is my “go-to” appetizer recipe for any type of gathering.

Grazing boards are such an easy way to entertain and one of my favorite things to throw together. Easy no-cook platters that are a breeze to make ahead and have ready when guests arrive.

A simple idea that I took away from a appetizer ordered at dinner years ago at the renowned Colorado resort Grand Lake Lodge.

A combination of buttery crackers, a chunk of Smoked Salmon, some Colby or Cheddar Cheeses served with a Horseradish Cream Sauce.

A combination of flavors that compliment the palate.

The horseradish cream sauce is simple and it goes with so many things, famously for Prime Rib Roast.

Table of contents

Understanding Smoked Salmon Varieties

Cured Salmon vs. Hot Smoked Salmon

For this salmon platter, choose a hot smoked salmon fillet product rather than a salt cured, cold smoked salmon.

Cured salmon is cured with salt. It’s then sliced very thin, has a very tender texgture and traditionally served on a bagel with capers.

Hot Smoked Salmon is a whole cooked fillet that’s firm and flaky. The texture is achieved by smoking the salmon at temperatures above 120 degrees. The most popular, and easy smoked salmon fillets to find are from the Honey Smoked Fish Company sold at Costco and Safeway.

Smoked Salmon Nutrition

Smoked salmon is relatively low in calories while boasting high quality protein, essential fats and vitamins and minerals. For a complete article about smoked salmon nutrition I like this comprehensive article from HealthLine.

Ingredients You’ll Need, What to Serve with Smoked Salmon

  • Cheddar Cheese: Medium cheddar or sharp cheddar will both work well.
  • Smoked Salmon Fillet:
  • White Cheese With Smoked Salmon: I chose an aged white cheddar cheese. Manchego is a bold Spanish cheese that would work well here. A nutty buttery Gouda would be wonderful. Or look for Parrano. A nutty flavor with a creamy texture. Parrano is also a wonderful cheese to serve with fruit. And as always, cream cheese is a popular choice for any smoked salmon plate.
  • Smoked Salmon On Crackers: Choose a sturdy cracker with a mild flavor. A buttery cracker like Ritz or Townhouse Crackers. I also like to add some very mild flavored crackers like Carr Water Crackers or Pita Crackers work well.
  • Horseradish Cream Sauce.
  • Garnish: Fresh chives or fronds of fresh dill.

Building A Smoked Salmon Platter

The ingredients above are suggestions on how to serve smoked salmon. Ideas to make a simple smoked salmon platter. And this is how the smoked salmon appetizer was served at the Grand Lake Lodge. If you’re want to make a more generous smoked salmon plater, here are more ideas.

  • Grapes: Place grapes in-between items on the platter. Red, green or black grapes will work beautifully.
  • Cornichons are a wonderful addition. Cornichons are tiny little dill pickles and their tart flavor makes them an ideal garnish for any charcuterie board.
  • Nuts: Add a sprinkling of nuts here and there on the platter. Raw almonds, roasted shelled pistachios and lightly salted cashews are all good choices.
  • Olives: A little bowl of olives would be lovely. Choosing olives from an olive bar, rather than jarred will bring more flavor.
  • Fruit: A little bowl of raspberries would bring a nice pop of color.
  • Boiled Eggs: Sliced of halved is always a welcome spot of color.
  • Enhance Flavor and Presentation: Squeeze some fresh lemon juice over the smoked salmon to brighten the flavor. Sprinkle with fine chopped chives or thyme for presentation.

Questions You May Have

Do You Need To Cook Smoked Salmon Fillets?

Smoked Salmon is fully cooked and needs no further preparation. Just remove the fillet from the package, place in the center of your serving platter and build that appetizer.

How Do You Eat Cold Smoked Salmon?

The salmon fillet meat is so tender it easily flakes apart. Using a fork will easily break a bite sized piece of the meat to build your salmon cracker appetizer.

What Are Vegetarian Alternatives to Smoked Salmon?

A popular vegetarian alternative is to offer a block of smoked tofu which mimics the texture and flavor of smoked salmon.

Storage

Once it’s out of the package, wrap any leftovers in plastic wrap or place in a zip lock back. Store in the refrigerator for a week to 10 days.

How Can I Tell If Smoked Salmon Has Gone Bad?

Smoked salmon already has a very strong smoky odor. Rather than smell, the best way to tell is salmon has worn out it’s welcome, is if you notice a slimy texture or discoloration. Always check the expiration date and store it properly.

Can I Freeze Smoked Salmon?

Yes, I like to wrap it in plastic wrap and then in foil and then label using masking tape, noting product and date. You can freeze smoked salmon for up to six months.

Cracker topped with smoked salmon, horseradish cream sauce with cheese, cornichons and grapes

How To Serve Smoked Salmon with Crackers

To serve and eat, place a piece of smoked salmon on a cracker, top with a dollop of the horseradish cream sauce and top with a slice of cheese = delicious combo of flavors.

Tips: Make Ahead

  • You can make the Horseradish Cream Sauce a day ahead of serving. Just cover with plastic wrap and store in the refrigerator.
  • Slice the cheese up to a day ahead of time, but make sure to wrap it well in plastic wrap so it doesn’t dry out.
  • Wait to assemble the platter right before serving. If you try to place the crackers on the salmon and cover with plastic wrap, the crackers will absorb some of the moisture from the salmon and become slightly soggy.

So if you’re looking for Smoked Salmon Platter ideas or how to serve smoked salmon, I hope you give this a try.

And don’t miss my Appetizer Category, you’ll find lots of fun party food ideas including the most popular on my site for Campechana. It’s a Mexican Shrimp Appetizer that’s absolutely fresh and delicious.

How to serve smoked salmon using a smoked salmon platter with crackers.
Print Recipe
5 from 2 votes

Smoked Salmon Platter, How To Serve Smoked Salmon

Smoked Salmon Appetizer platter with Cheese and Crackers and Horseradish Cream. A great appetizer idea for your next wine tasting party.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 8
Calories: 147kcal
Author: Lea Ann Brown

Ingredients

  • ½ pound Smoked Salmon fillet not a lox product
  • 4 ounces Cheddar Cheese sliced, served at room temperature
  • 4 ounces White Cheddar or complimentary cheese of your choice
  • 1 recipe Horseradish Cream Sauce
  • Assorted crackers Sturdy and buttery

Instructions

  • On a platter or plate, place the smoked salmon. Arrange the cheese and crackers around the salmon.
  • Place the Horseradish Cream Sauce in a bowl. Provide serving knives for building those appetizers.
  • To eat; place a small piece of salmon on a cracker, add a slice of cheese smear with Horseradish Cream Sauce and enjoy.

Notes

Smoked Salmon: Choose a smoked salmon fillet product rather than a salt cured salmon which is a thinner sliced product and traditionally served on a bagel with capers. . The most popular and easy to find is the fillets from the Honey Smoked Fish Company sold at Costco and Safeway.
More Serving Ideas: 
  • Grapes: Place grapes in-between items on the smoked salmon platter. Red, green or black grapes will work beautifully.
  • Cornichons are a wonderful addition. Cornichons are tiny little dill pickles and their tart flavor makes them an ideal garnish for any charcuterie board.
  • Nuts: Add a sprinkling of nuts here and there on the platter. Raw almonds, roasted shelled pistachios and lightly salted cashews are all good choices.
  • Olives: A little bowl of olives would be lovely. Choosing olives from an olive bar, rather than jarred will bring more flavor.
  • Fruit: A little bowl of raspberries would bring a nice pop of color.

Nutrition

Calories: 147kcal | Carbohydrates: 1g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 398mg | Potassium: 77mg | Sugar: 1g | Vitamin A: 309IU | Calcium: 208mg | Iron: 1mg

Smoked Salmon Platter …It’s What’s for an appetizer.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

This recipe was originally posted September of 2013, and republished with better photos and instructions.