Grilled Lamb Kebabs with Tomatoes, Zucchini, and Yogurt Sauce

Total Time:
1 hr 50 min
Prep:
30 min
Inactive:
1 hr 10 min
Cook:
10 min

Yield:
12 skewers

Ingredients
  • 2 lamb blade steaks, cut into 1-inch cubes (about 1 pound)
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, minced (about 4 teaspoons)
  • Zest and juice of 1 lemon
  • 1 tablespoon chopped fresh oregano
  • 3/4 cup Greek yogurt
  • 1 small Kirby cucumber, coarsely grated and squeezed dry (about 1/3 cup)
  • 2 tablespoons chopped fresh dill
  • 1/2 pint cherry tomatoes
  • 1 medium zucchini, cut into cubes the size of the tomatoes
  • Kosher salt and freshly ground pepper
Directions

1. Combine the lamb steaks with 2 tablespoons olive oil, 3 teaspoons garlic, lemon zest, lemon juice, and oregano in a resealable plastic bag. Marinate in the refrigerator at least 1 hour or up to overnight.

2. Mix together the Greek yogurt, cucumbers, dill, and remaining 1 teaspoon garlic in a bowl and add salt to taste. Set aside.

3. Prepare a grill to medium-high heat. Soak 12 bamboo skewers in water for 10 minutes.

4. Toss the tomatoes and zucchini with the remaining 2 tablespoons olive oil. Thread the skewers alternating the lamb, cherry tomatoes, and zucchini, then sprinkle on all sides with salt and pepper. Grill the lamb to medium-rare, turning occasionally, about 10 minutes. Serve with the yogurt sauce.

Calories: 418

Total Fat: 32 grams

Saturated Fat: 10.5 grams

Total Carbohydrate: 7 grams

Protein: 24 grams

Sodium: 215 milligrams

Cholesterol: 81 milligrams

Fiber: 1.5 grams


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