Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 lb Cubed; (1-inch) lamb loin
- 2 tb Finely chopped fresh oregano
- 8 Wooden; (soaked in water) or
- ; metal skewers
- 1/2 lb Idaho potatoes; peeled and
- ; 1/2-inch thick,
- ; blanched
- 1 md Onion; chopped into
- ; 1/2-inch pieces
- 1 c Chopped tomatoes; seeded
- 1 c Chopped cucumbers; peeled
- 1 tb Finely chopped fresh parsley
- Drizzle of extra-virgin
- 12 Kalamata olives; pitted and
- 8 Rounds fresh pita bread;
- 4 Wedges fresh lemon
- Salt
- Freshly ground black pepper
- Olive oil
- 1/2 ts Chopped garlic
Preparation
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.
