entwine, May 2011
Recipe courtesy of Food Network Kitchen

Grilled Lamb Kebabs with Tomatoes, Zucchini, and Yogurt Sauce

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



  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.