Greek Lamb And Potato Kabobs

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1 Pound Cubed; (1-inch) lamb loin Olive oil

Salt

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

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

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