Lamb Zucchini Kabobs With Yogurt Sauce

• 2 lemons, juiced
• 2 Tbsp. fresh rosemary,
• roughly chopped
• 2 Tbsp. olive oil
• 1 tsp. salt
• 1 tsp. coarsely ground pepper
• 1 1/2 lb. lamb, cut into 1-inch cubes
• 2 small zucchini,
• cut into 1/2-inch thick slices
• 3/4 cup Greek yogurt,strained
• 1/4 cup onions, finely chopped
• 1 Tbsp, fresh lime juice
• 2 garlic cloves, minced
• 1 tsp. honey
• 4 bay leaves
• 4 10-inch skewers

1. In a medium bowl, combine lemon juice, rosemary, oil, salt and pepper.
2. Add lamb and zucchini and toss to coat. Cover and refrigerate, tossing occasionally, for at least 2 hours.
3. For the yogurt sauce: In a large bowl. combine yogurt, onions, lime juice. garlic. honey and pepper; mix will.
4. Cover and refrigerate until ready to serve.
5. Spray grill grate with cooking spray and preheat to medium.
6. Remove lamb and zucchini from marinade; discard marinade. Thread lamb, zucchini and bay leaves onto the skewers. Grill
7. kabobs for 8 to 10 minutes or until desired doneness is reached, turing occasionally.
8. Garnish kabobs with rosemary and serve with yogurt sauce.

lemons, fresh rosemary, olive oil, salt, ground pepper, lamb, zucchini, greek yogurt, onions, lime juice, garlic, honey, bay leaves, skewers

Taken from www.epicurious.com/recipes/member/views/lamb-zucchini-kabobs-with-yogurt-sauce-50043694 (may not work)