2 lemons, juiced

2 Tbsp. fresh rosemary, roughly chopped

2 Tbsp. World Classics Trading Co. olive oil

1 tsp. Big Y salt

1 tsp. coarsely ground black pepper

1½ lb. lamb, cut into 1-inch cubes

2 small E. Cecchi zucchini, cut into ½-inch thick slices

¾ cup Greek yogurt, strained

¼ cup onions, finely chopped

1 Tbsp. fresh lime juice

2 garlic cloves, minced

1 tsp. Big Y honey 

– fresh ground pepper to taste

– Big Y nonstick cooking spray

4 bay leaves

4 10-inch skewers

– fresh rosemary for garnish

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 well. 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 done-ness is reached, turning occasionally. 

Garnish kabobs with rosemary and serve with yogurt sauce.