Greek Lamb and Potato Kabobs Recipe

Name: Greek Lamb and Potato Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the grill.
2
Season the lamb with olive oil, salt, pepper and oregano.
3
Alternating with the lamb, potatoes and onions, place on each skewer.
4
In a mixing bowl, combine the tomatoes, cucumbers, garlic, parsley and olives.
5
Season with a drizzle of the extra virgin olive oil, salt and pepper.
6
Mix well and set aside.
7
Place the lamb on the grill and cook for 3 to 4 minutes on each side for medium rare.
8
Remove from the grill and cool for a couple of minutes.
9
To serve, place the kabobs on a large platter.
10
Spoon the tomato mixture over the kabobs.
11
Serve with the warm pita bread and a wedge of lemon.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound cubed (1-inch) lamb loin, Olive oil, Salt, Freshly ground black pepper, and more.

Yes, Greek Lamb and Potato Kabobs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Lamb and Potato Kabobs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions