Grilled Lamb Kebabs with Tomatoes, Zucchini, and Yogurt Sauce (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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. 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.
5. Calories: 418
6. Total Fat: 32 grams
7. Saturated Fat: 10.5 grams
8. Total Carbohydrate: 7 grams
9. Protein: 24 grams
10. Sodium: 215 milligrams
11. Cholesterol: 81 milligrams
12. Fiber: 1.5 grams
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