Grilled Lamb Kebabs with Tomatoes, Zucchini, and Yogurt Sauce

  • Total: 1 hr 50 min
  • Prep: 30 min
  • Inactive: 1 hr 10 min
  • Cook: 10 min
  • Yield: 12 skewers
  • Nutrition Info
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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


  1. 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. 2. Mix together the Greek yogurt, cucumbers, dill, and remaining 1 teaspoon garlic in a bowl and add salt to taste. Set aside.
  3. 3. Prepare a grill to medium-high heat. Soak 12 bamboo skewers in water for 10 minutes.
  4. 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.
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