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Recipe: Greek Lamb and Potato Kabobs edit
Photos
Upload a photoCreated by: Anonymous
Tags: Animal, European, Greece, Greek, Kabobs, Kebabs, Lamb, Meat, Mediterranean, Root, Tuber, Vegetable
edit Ingredients
1 |
pound lamb loin - cut 1" cubes |
|
|
|
Salt to taste |
|
Freshly-ground black pepper to taste |
2 |
tablespoons finely-chopped fresh oregano leaves |
8 |
wooden or metal skewers (soaked in water if wooden) |
½ |
pound Idaho potatoes peeled, and |
|
cubed 1/2" thick, blanched |
1 |
medium onion chopped ½" pieces |
1 |
cup chopped seeded tomatoes |
1 |
cup chopped peeled seeded cucumbers |
½ |
teaspoon chopped garlic |
1 |
tablespoon 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 |
edit Preparation
Step 1 |
|
Step 2 |
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. |
Step 3 |
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. |
Step 4 |
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. |
Step 5 |
edit Tools
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