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