Greek Lamb and Potato Kabobs

Ingredients

• 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

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.