Recipe courtesy of Aida Mollenkamp
Show: Ask Aida
Episode: Double Dips
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Cucumber-Dill Marinade with Grilled Lamb Kebabs
Total:
46 min
Prep:
10 min
Inactive:
30 min
Cook:
6 min
Yield:
3 to 4 servings
Level:
Easy
Total:
46 min
Prep:
10 min
Inactive:
30 min
Cook:
6 min
Yield:
3 to 4 servings
Level:
Easy

Ingredients

Cucumber-Dill Yogurt Dip:

Directions

Reserve 1 1/2 cups dip as serving sauce. In a large resealable plastic bag, combine remaining 1 cup dip, lamb, zucchini, and onion. Close and shake to thoroughly coat meat and vegetables. Let marinate 30 minutes at room temperature. (Can be stored in refrigerator up to 24 hrs in advance.)

When ready to cook, heat a lightly-oiled grill pan over medium heat. Remove lamb and vegetables from marinade, let excess drip off, and thread on skewers. Place skewers in pan and cook, turning to cook all sides, until lamb is medium-rare and vegetables are cooked through, about 6 minutes total. (You may have to do this in batches.)

Serve immediately over rice or with flatbread and pass reserved sauce on side.

Serving Suggestion: Steamed rice, rice pilaf, or pita bread.

Cucumber-Dill Yogurt Dip:

In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed. Serve with an assortment of vegetables for dipping.

Cook's Note

Serving Suggestion: Assortment of vegetables such as green beans, celery, cucumber, mushrooms, roasted beets, or boiled potatoes.

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