Recipe courtesy of Emeril Lagasse
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Yield:
4 servings

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.

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