Ingredients
2 lemons, juiced
2 Tbsp. fresh rosemary,
roughly chopped
2 Tbsp. olive oil
1 tsp. salt
1 tsp. coarsely ground pepper
1 1/2 lb. lamb, cut into 1-inch cubes
2 small zucchini,
cut into 1/2-inch thick slices
3/4 cup Greek yogurt,strained
1/4 cup onions, finely chopped
1 Tbsp, fresh lime juice
2 garlic cloves, minced
1 tsp. honey
fresh ground pepper to taste
nonstick cooking spray
4 bay leaves
4 10-inch skewers
fresh rosemary for garnish
Preparation
In a medium bowl, combine lemon juice, rosemary, oil, salt and pepper. Add lamb and zucchini and toss to coat. Cover and refrigerate, tossing occasionally, for at least 2 hours.
For the yogurt sauce: In a large bowl. combine yogurt, onions, lime juice. garlic. honey and pepper; mix will. Cover and refrigerate until ready to serve. Spray grill grate with cooking spray and preheat to medium. Remove lamb and zucchini from marinade; discard marinade. Thread lamb, zucchini and bay leaves onto the skewers. Grill kabobs for 8 to 10 minutes or until desired doneness is reached, turing occasionally. Garnish kabobs with rosemary and serve with yogurt sauce.
