Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Lemony Lamb Kebabs




Source of Recipe


First 7/9/07






List of Ingredients



• 1/2 cup, plus 1 T olive oil, divided
  
• 2 T chopped garlic, divided
  
• 1/2 cup peeled and shredded English cucumbers
  
• 2 containers (5.3 oz each) plain yogurt, like Fage
  
• 2 T chopped fresh mint
  
• 2 lemons, zested and juiced
  
• 2 T Dijon mustard
  
• 2 lbs lamb, cut into 2" pieces
  
• 2 green and/or yellow squash, halved and sliced
  
• 6 cherry tomatoes
  






Instructions



1. Heat grill. In bowl, combine 1 T olive oil, 1 T garlic, cucumbers, yogurt and mint. Set aside. In separate bowl, combine remaining oil and garlic, 1 tsp lemon zest, 1/3 cup lemon juice and mustard.
   
2. On six 12" metal or soaked wooden skewers, thread lamb and vegetables. Place in resealable bag; add lemon mixture. Let sit 10 minutes.
   
3. Remove kebabs; grill 10 minutes, or until lamb is 140 degrees for medium-rare, turning. Serve with yogurt sauce.
   






Final Comments


Makes 6 servings