Grilled Lamb Kebabs with Tomatoes, Zucchini, and Yogurt Sauce

• 2 lamb blade steaks, cut into 1-inch cubes (about 1 pound)
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, minced (about 4 teaspoons)
• Zest and juice of 1 lemon
• 1 tablespoon chopped fresh oregano
• 3/4 cup Greek yogurt
• 1 small Kirby cucumber, coarsely grated and squeezed dry (about 1/3 cup)
• 2 tablespoons chopped fresh dill
• 1/2 pint cherry tomatoes
• 1 medium zucchini, cut into cubes the size of the tomatoes
• Kosher salt and freshly ground pepper

1. 1.
2. Combine the lamb steaks with 2 tablespoons olive oil, 3 teaspoons garlic, lemon zest, lemon juice, and oregano in a resealable plastic bag.
3. Marinate in the refrigerator at least 1 hour or up to overnight.
4. 2.
5. Mix together the Greek yogurt, cucumbers, dill, and remaining 1 teaspoon garlic in a bowl and add salt to taste.
6. Set aside.
7. 3.
8. Prepare a grill to medium-high heat.
9. Soak 12 bamboo skewers in water for 10 minutes.
10. 4.
11. Toss the tomatoes and zucchini with the remaining 2 tablespoons olive oil.
12. Thread the skewers alternating the lamb, cherry tomatoes, and zucchini, then sprinkle on all sides with salt and pepper.
13. Grill the lamb to medium-rare, turning occasionally, about 10 minutes.
14. Serve with the yogurt sauce.
15. Calories: 418
16. Total Fat: 32 grams
17. Saturated Fat: 10.5 grams
18. Total Carbohydrate: 7 grams
19. Protein: 24 grams
20. Sodium: 215 milligrams
21. Cholesterol: 81 milligrams
22. Fiber: 1.5 grams

blade, extravirgin olive oil, garlic, lemon, fresh oregano, greek yogurt, kirby cucumber, dill, tomatoes, zucchini, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-lamb-kebabs-with-tomatoes-zucchini-and-yogurt-sauce-recipe.html (may not work)