FBD

Greek Lamb And Potato Kabobs

GreekLambEasy25 minBy Northstar

Ingredients

Servings
4
  • 1 lb cubed lamb loin (1-inch pieces)
  • 2 tbsp olive oil
  • 2 tbsp finely chopped fresh oregano leaves
  • 0.5 lb Idaho potatoes, peeled, cubed 1/2-inch, blanched
  • 1 medium onion, chopped into 1/2-inch pieces
  • 1 cup chopped tomatoes, seeded
  • 1 cup chopped cucumbers, peeled and seeded
  • 0.5 tsp chopped garlic
  • 1 tbsp finely chopped fresh parsley leaves
  • 12 Kalamata olives, pitted and halved
  • 8 rounds fresh pita bread, warm and quartered
  • 4 wedges fresh lemon

Instructions

  1. 1

    Preheat the grill.

  2. 2

    Season the lamb with olive oil, salt, pepper, and oregano. Thread onto skewers, alternating lamb with potatoes and onions.

  3. 3

    Grill skewers for 3 to 4 minutes per side until lamb is medium-rare or desired doneness.

  4. 4

    In a bowl, combine tomatoes, cucumbers, garlic, parsley, and olives. Season with extra-virgin olive oil, salt, and pepper.

  5. 5

    Serve the kabobs over the tomato-cucumber salad with warm pita bread and lemon wedges.