Grilled Lamb Kebabs with Tomatoes, Zucchini, and Yogurt Sauce
- Yield: 12 skewers
-
- Nutritional Analysis
- Per Serving
- Calories
- 418
- Total Fat
- 32 grams
- Saturated Fat
- 10.5 grams
- Cholesterol
- 81 milligrams
- Sodium
- 215 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 24 grams
- Total: 1 hr 50 min
- Prep: 30 min
- Inactive: 1 hr 10 min
- Cook: 10 min
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.