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Categories:
lemons fresh rosemary olive oil salt ground pepper lamb zucchini Greek yogurt onions lime juice garlic honey bay leaves skewers
Viewed: 59 - Published at: 3 years agoIngredients
- 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
- 4 bay leaves
- 4 10-inch skewers
Method
- 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.
