Time: 50 min plus marinating time
Complexity: easily
Quantity: 12 skewers

Lamb kebab with cucumber-yogurt sauce - a detailed recipe.

Ingredients:

• 2 lamb shoulder steaks, diced into 2.5cm (1”) cubes (about 450g)
• 1/4 cup olive oil
• 4 crushed garlic cloves (about 4 tsp)
• Zest and juice of 1 lemon
• 1 tablespoon chopped fresh oregano
• 3/4 cup Greek yogurt
• 1 small Kirby cucumber, coarsely grated and squeezed (about 1/3 cup)
• 2 tablespoons chopped fresh dill
• 250 ml cherry tomatoes
• Salt and ground black pepper
• 1 medium zucchini, diced into cubes the same size as the tomatoes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mutton, cucumbers, cherry tomatoes, zucchini, lemon juice, garlic, yogurt, oregano, dill

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Preparation:

Step 1
• In a resealable plastic bag, combine the lamb with 2 tablespoons olive oil, 3 teaspoons garlic, lemon zest, lemon juice, and oregano. Marinate in the refrigerator for at least an hour or overnight.
  
  In a bowl, combine Greek yogurt, cucumbers, dill, and the remaining teaspoon of garlic. Season with salt to taste.
Step 2
• Preheat the grill to medium-high. Soak 12 bamboo skewers in water for 10 minutes.
  
  Toss the tomatoes and zucchini with the remaining 2 tablespoons of olive oil. Thread the lamb, cherry tomatoes, and zucchini onto skewers, alternating them, then season the kebabs on all sides with salt and pepper.
  
  Grill, turning occasionally, for about 10 minutes, until the lamb is medium-rare. Serve with yogurt sauce.

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