Recipe for Greek Lamb and Potato Kabobs 
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Yield:
4
Ingredients:
Amount Ingredient
1 lb lamb loin - cut 1" cubes
Olive oil
Salt to taste
Freshly-ground black pepper to taste
2 tbl finely-chopped fresh oregano leaves
8 x wooden or metal skewers (soaked in water if wooden)
1/2 lb Idaho potatoes peeled, and
cubed 1/2" thick, blanched
1 med onion chopped 1/2" pieces
1 cup chopped seeded tomatoes
1 cup chopped peeled seeded cucumbers
1/2 tsp chopped garlic
1 tbl finely-chopped fresh parsley leaves
Drizzle of extra-virgin olive oil
12 x Kalamata olives pitted, halved
8 x fresh pita bread rounds warmed, quartered
Instructions:
Instructions: 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.

This recipe yields 4 servings.

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