Prep Time
30 MIn
Cook Time
15 MIn
Total Time
45 MIN
Servings
4
Ingredients
For the Lamb:
- 11⁄2 lbs boneless leg of American lamb, trimmed and cut into 11⁄2-inch cubes
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 3 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp ground cumin
- Kosher salt and black pepper
- Skewers (if wooden, soak in water for 30 min)
For the Squash Ribbons:
- 2 medium zucchini
- 2 medium yellow squash
- 1–2 tbsp olive oil
- Kosher salt and black pepper
For the Gremolata:
- 1⁄2 cup finely chopped fresh parsley
- 2 tbsp chopped fresh mint or dill
- Zest of 1 lemon
- 1 garlic clove, finely grated
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt to taste
For the Garlic Yogurt:
- 1 cup plain Greek yogurt
- 1 small garlic clove, grated or pressed
- 1 tbsp lemon juice
- Salt and pepper to taste
Directions
1. Marinate the Lamb:
In a large bowl, toss the American lamb with olive oil, lemon juice and zest, garlic, oregano, cumin, salt, and pepper. Marinate for at least 1 hour (or up to overnight).
2. Prep the Zucchini Ribbons:
Use a vegetable peeler or mandolin to slice zucchini and squash into long, thin ribbons. Lay flat on a tray and lightly brush with olive oil. Season with salt and pepper.
3. Assemble the Skewers:
Alternate marinated lamb cubes and folded zucchini ribbons (accordion-style) on the skewers—about 3-4 lamb cubes per skewer, nestled between generous folds of zucchini.
4. Grill or Roast:
Grill: Preheat to medium-high and grill skewers for 3–4 minutes per side until lamb is browned and just cooked through, and zucchini is slightly charred.
Oven: Preheat to 450oF. Roast skewers on a parchment-lined sheet for 12–15 minutes, flipping once halfway.
5. Make the Gremolata & Yogurt:
Stir together all gremolata ingredients.
In another bowl, mix yogurt with garlic, lemon juice, salt, and pepper.
6. Serve:
Spoon garlic yogurt onto a platter. Top with skewers. Drizzle with gremolata and sprinkle with extra herbs.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
