July 28 – August 3 Menu + Grilled Marinated Lamb Recipe

Enjoy a variety of international cuisines for breakfast, lunch and dinner. Full menu at: http://ihouse.berkeley.edu/dining/menu.php


Mediterranean Lunch (7/30) Menu: Hummus, Baba Ganoush, Greek Salad, Tomato Soup w/ Israeli Couscous, Chicken Souvlaki, Grilled Marinated Lamb, Orzo w/ Roasted Vegetables, Pita Bread, Roasted Vegetables

Featured recipe of the week:
Grilled Marinated Lamb in Pita Pockets (served during Mediterranean lunch on Wed. July 30th.)


  • 30 Lbs Lamb, cut in thin strips
  • Olive Oil
  • 1 quart Red Wine Vinegar
  • 2 cups Garlic, chopped
  • 4 cups Fresh Mint
  • 2 cups Fresh Oregano
  • 1 cup Dried Oregano
  • 1 cup Dried Thyme
  • Salt and pepper to taste
  • Pita Bread
  • Lettuce


  • 6 qts. Plain or Greek Yogurt
  • 2 cups Lemon Juice
  • 4 bunches Fresh Dill, chopped
  • 4 English Cucumbers, diced small
  • 1 bunch Fresh Mint
  • Salt and Pepper


  1. Marinate meat with oil, red wine vinegar, and spices for 1-2 hours.
  2. In batches of about 25-50 portions, stir fry marinated lamb.
  3. Mix ingredients for sauce.
  4. Grill pita bread. Split pita in half, fill with lettuce, lamb, and sauce.

Pop Quiz! Name that movie:

[upon learning Ian is a vegetarian] What do you mean, you don’t eat no meat? [The entire room stops, in shock. We hear plates break and there are gasps.]
…That’s okay, that’s okay. I make lamb.

About Laurie Ferris

As the Communications Strategist for International House at UC Berkeley, I share stories online and in our I-House Times Newsletter. I created this blog for alumni, residents and staff to share the I-House experience with the UC Berkeley community and beyond. I love to share a good thing. My motto: Share the Love! ♥
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2 Responses to July 28 – August 3 Menu + Grilled Marinated Lamb Recipe

  1. vishwab says:

    My Big fat Greek Wedding!

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