Greek Lamb And Potato Kabobs recipe
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Greek Lamb And Potato Kabobs

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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.


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