Best Herbed Lamb Tomato And Zucchini Kebabs Recipes

GRILLED LAMB KEBABS WITH TOMATOES, ZUCCHINI, AND YOGURT SAUCE

Steps:

• 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.

CURRY-YOGURT MARINATED LAMB KEBABS

Steps:

• Place lamb, zucchini, and summer squash in a large shallow baking dish or resealable plastic bag. In a medium bowl, stir together yogurt, lime zest and juice, honey, curry powder, coriander, onion, and mint. Season with salt and pepper. Pour marinade over lamb mixture; toss to coat. Let marinate, covered, in refrigerator at least 6 hours and up to 24. Soak skewers in water.
• Thread skewers with lamb, others with zucchini, and others with summer squash; discard marinade. Season with salt and pepper.
• Heat a grill pan to medium-high and grill lamb skewers until cooked to medium, about 4 minutes each side, and zucchini and squash skewers, turning frequently, 10 to 12 minutes. Remove from grill and serve immediately.

HERBED LAMB, TOMATO, AND ZUCCHINI KEBABS

Steps:

• Mince garlic and mash to a paste with salt using a large heavy knife.
• Whisk together garlic paste, lemon juice, and pepper in a large bowl, then whisk in oil, thyme, and rosemary until combined well. Put lamb in a large sealable bag, then add 3/4 cup herb marinade and seal bag, pressing out excess air. Marinate lamb, chilled, at least 6 hours or up to 8. Reserve remaining marinade, covered and chilled.
• About an hour before grilling, halve zucchini lengthwise, then cut diagonally crosswise, alternating direction with each cut, to create triangle shapes. Put zucchini in another large sealable bag, then pour reserved marinade over zucchini and seal bag, pressing out excess air. Marinate zucchini at room temperature 1 hour. (Marinating zucchini any longer will result in a mushy texture.)
• Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas); see Grilling Procedure
• While grill is heating, drain lamb, discarding marinade, then thread cubes 1/4 inch apart onto 8 skewers.
• Transfer zucchini to a bowl, reserving marinade, and thread zucchini onto 4 skewers (without lamb). Thread tomatoes onto remaining 4 skewers.
• Lightly oil grill rack and grill kebabs (covered only if using gas grill), turning occasionally, until tomatoes are softened but not falling apart, 2 to 3 minutes; zucchini is tender, 4 to 6 minutes; and lamb is medium-rare, about 6 minutes. Serve kebabs drizzled with reserved marinade (from zucchini).