Lamb Zucchini Kabobs With Yogurt Sauce Food

LAMB KABOBS WITH YOGURT SAUCE

Steps:

• In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 15 minutes., Pour 1 tablespoon marinade into a small bowl. Stir in yogurt; cover and refrigerate. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from lamb. On two metal or soaked wooden skewers, alternately thread lamb, mushrooms and zucchini., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade. Serve with couscous and yogurt mixture.

SPICY LAMB WITH ZUCCHINI AND SPICY YOGURT SAUCE

Steps:

• Make the sauce a day ahead, or at the least, a few hours ahead to allow the flavors to properly meld together.
• Add all the ingredients for the sauce into a food processor and mix until well blended. If you don't have a food processor, just chop as finely as you can. Place in a sealed container in your refrigerator.
• In a large saucepan over medium heat, saute the zucchini and garlic in the olive oil.
• In a cast iron pan, cook the lamb with the onions until the lamb is brown and the onions are soft.
• Add the zucchini and garlic to the lamb, mix well.
• Serve with the Spicy Yogurt Sauce over top. You can also serve it on rice, if you like.

HERBED LAMB KEBABS WITH YOGURT SAUCE

Steps:

• Cut the lamb shoulder across the grain in thin slices with a sharp knife, flatten the slices between sheets of plastic wrap until they are 1/8 inch thick, and cut them into 1-inch-wide strips.
• In a saucepan whisk together the lemon juice, the thyme, the rosemary, the oregano, the pepper, and the salt, add the oil in a stream, whisking, and whisk the marinate until it is emulsified. Add the lamb strips, stir the mixture to coat the strips well with the marinade, and thread them onto the skewers, reserving the remaining marinade. Arrange the kebabs on the rack of a broiling pan, broil them under a preheated broiler about 3 inches from the heat, turning them once, for 6 minutes, and transfer them to a plate. Transfer 2 tablespoons of the juice from the broiler pan to the reserved marinade and bring the mixture to a boil. Remove the pan from the heat, whisk in the yogurt and salt and pepper to taste, and spoon the sauce over the kebabs.

LAMB KEBABS WITH YOGHURT SAUCE

Steps:

• Mix all marinade ingredients together, place in bowl with lamb.
• Refrigerate 3 hours or overnight if possible.
• Grill 10-15 minutes or til cooked as desired.
• Sauce: Mix all ingredients together, serve with lamb.