1 Pound Cubed; (1-inch) lamb loin Olive oil
Freshly ground black pepper
2 Tablespoon 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 fresh pita bread; warm and quartered
4 Wedges fresh lemon
1/2 Fat; 0 Other Carbohydrates
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
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