Mediterranean Lamb Kabobs

Ingredients

(2) Lamb Kabob Pieces
1-2 red onions, cut into chunks
2 bell peppers (any color), cut into large pieces
1-2 zucchini, thickly sliced (optional)
Cherry tomatoes (optional)
Marinade: 2 tbsp olive oil; 2 cloves garlic, chopped; 1 tbsp fresh rosemary, chopped; salt and pepper to taste
Yogurt Sauce: 1 cup plain Greek or coconut yogurt; ½ cup grated cucumber; 1 garlic clove, minced; Juice of ½ lemon; 1 tbsp each fresh dill and mint, chopped; salt and pepper

Directions

1 - Whisk together all marinade ingredients.

2 - Toss the lamb with the marinade until well coated. Cover and refrigerate for at least an hour.

3 - Assemble the skewers.

4 - Grill 8–12 minutes at 425°, turning every few minutes until browned on all sides. For medium-rare, aim for an internal temperature of about 145° before resting.

5 - Let the kabobs rest for 5–10 minutes before serving.

Simple Yogurt Sauce

Mix together:

1 cup plain Greek yogurt or creamy coconut yogurt

½ cup grated cucumber (squeezed dry)

1 garlic clove, minced

Juice of ½ lemon

1 tbsp chopped fresh dill

1 tbsp chopped mint

Salt and pepper to taste

Ideas of what to serve with:

Warm pita or flatbread

Lemon herb rice or roasted baby potatoes

Greek salad

Grilled asparagus

Hummus

Pickled red onion

Enjoy!