Recipe provided by | CLIMBING GRIER MOUNTAIN
INGREDIENTS
1/4 cup olive oil
1/2 yellow onion, chopped
2 garlic cloves
4 dill sprigs
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon dried oregano
salt and pepper to taste
2.5 pounds boneless leg of American lamb cut into 2-inch cubes
2 large zucchini, cut into 2-inch squares
2 large yellow squash, cut into 2-inch squares
2 red onions, cut into 2-inch squares
DIRECTIONS
In a food processor add olive oil, yellow onion, garlic, dill, lemon juice, lemon zest, oregano, salt and pepper. Pulse until pureed. Next, place the lamb cubes in a Ziploc bag and pour the marinade over the lamb. Place the lamb in the fridge to set for at least 4 hours.
Next, remove the lamb from the fridge and place on the kitchen counter for at least an hour before grilling. If using wooden skewers now would be a good time to soak them in water to keep them from burning on the grill.
Preheat an outdoor grill medium-high heat. To assemble the kabobs, fill skewers, alternating, zucchini, yellow squash, red onion and lamb until all ingredients have been used. Grill the skewers rotating lamb on all sides until cooked to desired doneness, about 7 to 8 minutes for medium-rare. Serve alongside couscous and tzatziki.
