Lamb Zucchini Kabobs With Yogurt Sauce

Description:

(featuring e. cecchi farm zucchini)

nutrition information per serving
calories: 310; (calories from fat: 190); total fat: 21g;
(saturated fat: 8g); cholesterol: 80mg; protein: 24g;
total carbohydrates: 5g; (dietary fiber: 1g; sugars: 3g); sodium: 470mg

Ingredients:

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

Instructions:

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.

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