Grilled Lamb Kebabs with Tomatoes, Zucchini, and Yogurt Sauce

Grilled Lamb Kebabs with Tomatoes, Zucchini, and Yogurt Sauce
This recipe serves 12. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 5g of fat, and a total of 58 calories. It will be a hit at your The Fourth Of July event. Head to the store and pick up cherry tomatoes, oregano, kosher salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

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.
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Lemon JuiceLemon Juice
Lemon ZestLemon Zest
Olive OilOlive Oil
OreganoOregano
GarlicGarlic
SteakSteak
LambLamb
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Ziploc BagsZiploc Bags
2
Mix together the Greek yogurt, cucumbers, dill, and remaining 1 teaspoon garlic in a bowl and add salt to taste. Set aside.
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Greek YogurtGreek Yogurt
CucumberCucumber
GarlicGarlic
DillDill
SaltSalt
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BowlBowl
3
Prepare a grill to medium-high heat. Soak 12 bamboo skewers in water for 10 minutes.
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WaterWater
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SkewersSkewers
GrillGrill
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.
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Cherry TomatoCherry Tomato
Salt And PepperSalt And Pepper
Olive OilOlive Oil
TomatoTomato
ZucchiniZucchini
LambLamb
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SkewersSkewers
GrillGrill
5
Serve with the yogurt sauce.
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YogurtYogurt
SauceSauce
DifficultyExpert
Ready In1 h, 50 m.
Servings12
Health Score3
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