Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Cubed; (1-inch) lamb loin |
\N \N | Olive oil |
\N \N | Salt |
\N \N | Freshly ground black pepper |
2 tablespoons | Finely chopped fresh oregano leaves |
8 \N | Wooden; (soaked in water) or |
\N \N | ; metal skewers |
½ pounds | Idaho potatoes; peeled and cubed |
\N \N | ; 1/2-inch thick, |
\N \N | ; blanched |
1 medium | Onion; chopped into |
\N \N | ; 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 |
\N \N | Drizzle of extra-virgin olive oil |
12 \N | Kalamata olives; pitted and halved |
8 \N | Rounds fresh pita bread; warm and quartered |
4 \N | Wedges fresh lemon |
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.