Greek Lamb and Potato Kabobs

  • Yield: 4 servings
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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

  1. 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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