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.