Greek lamb and potato kabobs

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.

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