Greek Lamb And Potato Kabobs

Recipe Ingredients

1 lb	454g / 16oz	Lamb loin - cut 1" cubes
		Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Finely-chopped fresh oregano leaves
8		Wooden or metal skewers - (soaked in water
		If wooden)
1/2 lb	227g / 8oz	Idaho potatoes - peeled, and
		Cubed 1/2" thick, blanched
1		Onion - chopped 1/2" pieces (medium)
1 cup	62g / 2.2oz	Chopped seeded tomatoes
1 cup	146g / 5.1oz	Chopped peeled seeded cucumbers
1/2 teaspoon	2.5ml	Chopped garlic
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
		Drizzle of extra-virgin olive oil
12		Kalamata olives - pitted, halved
8		Fresh pita bread rounds - warmed, quartered
4		Fresh lemon wedges

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C35) - from the TV FOOD - NETWORK

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