 |
|
|
|
|
Greek Lamb and Potato Kabobs
|
|
|
|
1 pound 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
1/2 pound 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
1/2 teaspoon chopped garlic
1 tablespoon finely chopped fresh parsley leaves
Drizzle of extra-virgin olive oil
12 Kalamata olives, pitted and halved
8 rounds of fresh pita bread, warm and quartered
4 wedges of 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.
|
Other Recipes from this Episode
|
|
|
|
|
|
|
|
|
|
![]("/food/images/spacers/spacer.gif"){kind=spacer}
