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Greek Lamb And Potato Kabobs
1
Pound Cubed; (1−inch) lamb loin
Olive oil
Salt
Freshly ground black pepper
2
8
1
1
1
1
1
1
Tablespoon Finely chopped fresh oregano leaves
Wooden; (soaked in water) or metal skewers
/2 Pound Idaho potatoes; peeled and cubed 1/2−inch thick, blanched
Medium Onion; chopped into 1/2−inch pieces
Cup Chopped tomatoes; seeded
Cup Chopped cucumbers; peeled and seeded
/2 Teaspoon Chopped garlic
Tablespoon Finely chopped fresh parsley leaves
Drizzle of extra−virgin olive oil
1
8
4
1
2 Kalamata olives; pitted and halved
Rounds fresh pita bread; warm and quartered
Wedges fresh lemon
/2 Fat; 0 Other Carbohydrates
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
Greek Lamb And Potato Kabobs
315
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