Title: Greek Lamb And Potato Kabobs
Categories: Emlive10
Yield: 1 servings

1 lb Cubed; (1-inch) lamb loin
Olive oil
Salt
Freshly ground black pepper
2 tb Finely chopped fresh oregano
-leaves
8 Wooden; (soaked in water) or
; metal skewers
1/2 lb Idaho potatoes; peeled and
-cubed
; 1/2-inch thick,
; blanched
1 md Onion; chopped into
; 1/2-inch pieces
1 c Chopped tomatoes; seeded
1 c Chopped cucumbers; peeled
-and seeded
1/2 ts Chopped garlic
1 tb Finely chopped fresh parsley
-leaves
Drizzle of extra-virgin
-olive oil
12 Kalamata olives; pitted and
-halved
8 Rounds fresh pita bread;
-warm and quartered
4 Wedges 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.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 396 Calories (kcal); 13g Total Fat; (28% calories from fat);
8g Protein; 65g Carbohydrate; 0mg Cholesterol; 751mg Sodium Food Exchanges:
2 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EMIC35

Converted by MM_Buster v2.0n.