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1
Preheat the broiler or a grill.
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2
Bring a large pot of water to a boil over high heat for the pasta.
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3
Salt the boiling water and cook the pasta to al dente according to the package directions.
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4
Drain the cooked pasta and reserve.
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5
While the pasta is cooking, in a large mixing bowl whisk together the oregano, 3 tablespoons of the EVOO, onion powder, garlic powder, and some salt and pepper.
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6
Toss the lamb cubes in the mixture to coat.
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7
Thread the lamb onto metal skewers (wooden skewers are OK, too, just soak them in water for 20 minutes prior to use).
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8
Broil or grill the lamb until seared and cooked to medium, 2 to 3 minutes per side.
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9
While the lamb is cooking, prepare the orzo: Place a large skillet over medium-high heat with the remaining 2 tablespoons EVOO.
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10
Add the onions and garlic to the pan and saute until tender, about 5 minutes.
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11
While the veggies are cooking, add the vegetable stock and about 2 cups of the spinach to the bowl of a food processor and process until smooth.
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12
Add the puree to the onions and garlic to heat through, about 30 seconds.
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13
Remove the pan from the heat and stir in the reserved orzo, the remaining whole leaves of spinach, the feta, and some salt and pepper.
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14
Serve the shish kebabs over the orzo.
