Greek Lamb and Potato Kabobs (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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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