Indian-Spiced Lamb Kebabs

• 3 medium zucchini
• 2 red bell peppers
• 1/4 cup plain Greek-style yogurt
• 2 tablespoons chopped cilantro, plus sprigs for serving
• 1 teaspoon garam masala*
• 1 teaspoon kosher salt
• 1/2 teaspoon curry powder
• 1/8 teaspoon cayenne
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 1/4 pounds lamb top round or sirloin, cut into 1-in. chunks

1. Heat a grill to high (about 450u0b0 to 550u0b0). Cut zucchini and bell peppers into chunks about 1 in. wide. In a large bowl, stir together yogurt, chopped cilantro, garam masala, salt, curry powder, cayenne, lemon juice, and oil. Add lamb and vegetables and toss to coat.
2. Thread lamb and vegetables onto 8 (10 in.) metal skewers, keeping some space between the pieces to help them cook evenly.
3. Grill skewers until beginning to char and easy to turn, about 5 minutes, then turn as needed until lamb is medium-rare and vegetables are lightly charred but still tender-crisp, 8 to 10 minutes total.
4. Transfer skewers to a platter and top with cilantro sprigs.
5. *Find at well-stocked grocery stores and Indian markets.

zucchini, red bell peppers, yogurt, cilantro, garam masala, kosher salt, curry powder, cayenne, lemon juice, extravirgin olive oil, sirloin

Taken from www.myrecipes.com/recipe/indian-spiced-lamb-kebabs (may not work)