Greek lamb and potato kabobs

1 servings

Ingredients

Quantity Ingredient
1 pounds Cubed; (1-inch) lamb loin
Olive oil
Salt
Freshly ground black pepper
2 tablespoons Finely chopped fresh oregano leaves
8 Wooden; (soaked in water) or
; metal skewers
½ pounds Idaho potatoes; peeled and cubed
; 1/2-inch thick,
; blanched
1 medium Onion; chopped into
; 1/2-inch pieces
1 cup Chopped tomatoes; seeded
1 cup Chopped cucumbers; peeled and seeded
½ teaspoon Chopped garlic
1 tablespoon Finely chopped fresh parsley leaves
Drizzle of extra-virgin olive oil
12 Kalamata olives; pitted and halved
8 Rounds fresh pita bread; warm and quartered
4 Wedges fresh lemon

Directions

Preheat the grill.

Season the lamb with olive oil, salt, pepper and oregano. Alternating with the lamb, potatoes and onions, place on each skewer. In a mixing bowl, combine the tomatoes, cucumbers, garlic, parsley and olives. Season with a drizzle of the extra virgin olive oil, salt and pepper. Mix well and set aside. Place the lamb on the grill and cook for 3 to 4 minutes on each side for medium rare. Remove from the grill and cool for a couple of minutes. To serve, place the kabobs on a large platter. Spoon the tomato mixture over the kabobs. Serve with the warm pita bread and a wedge of lemon.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 396 Calories (kcal); 13g Total Fat; (28% calories from fat); 8g Protein; 65g Carbohydrate; 0mg Cholesterol; 751mg Sodium Food Exchanges: 2½ Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC35 Converted by MM_Buster v2.0n.

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