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Greek Lamb And Potato Kabobs
1 servings
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Greek Lamb And Potato Kabobs Ingredients
1 lb Cubed; (1-inch)
lamb
loin
1 md
Onion
; chopped into
Olive oil
; 1/2-inch pieces
Salt
1 c Chopped
tomato
es; seeded
Freshly ground black
pepper
1 c Chopped
cucumber
s; peeled
2 tb Finely chopped fresh oregano
1/2 ts Chopped
garlic
8 Wooden; (soaked in water) or
1 tb Finely chopped fresh
parsley
; metal
skewer
s
Drizzle of extra-virgin
1/2 lb Idaho
potato
es; peeled and
12
Kalamata olive
s; pitted and
; 1/2-inch thick,
8 Rounds fresh
pita
bread;
; blanched
4 Wedges fresh
lemon
Instructions for Greek Lamb And Potato Kabobs
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: 2 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC35 Converted by MM_Buster v2.0n.
Main Ingredient:
Lamb
Cuisine:
Uncategorized
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