Barbecued, skewered lamb, called souvlaki, is sold as a quick meal on many street corners in Athens. A simple Greek marinade of lemon juice, olive oil, oregano and garlic flavors the meat. The best cut of lamb for kebabs comes from the leg. If not on display, ask for them at the meat counter.
Lentils in the lentils and rice pilaf don’t need to be soaked, and contain more protein then dried beans. If pressed for time, serve a side dish of microwaved brown rice with the lamb instead of the pilaf.