Ok, not a fan of lamb? Pork loin will work or cubes of chicken breast. But it’s worth trying with the lamb. Delicious.
Ingredients:
1 cup plain yogurt 1/4 cup fresh lemon juice plus 1 teaspoon zest from 2 lemons 2 tablespoons extra-virgin olive oil 1/2 cup tightly packed mint leaves 1/4 cup tightly packed cilantro leaves 2 tablespoons freshly minced garlic (about 6 medium cloves) 1 tablespoon kosher salt 1 tablespoon sweet paprika 1 tablespoon freshly ground black pepper 2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes 1 large red onion, sliced into 1 1/2-inch squares about 3 layers each 3 summer squash, halved lengthwise and cut into 1-inch pieces Wooden skewers, soaked in water for at least 30 minutes prior to use
Preparation:
Place yogurt, lemon juice, lemon zest, olive oil, mint leaves, cilantro leaves, garlic, salt, paprika, and black pepper in the jar of a blender. Blend marinade until smooth. Place lamb cubes in a large resealable plastic bag. Pour marinade into bag and seal, removing as much air as possible. Place in refrigerator and marinate for at least 4 and up to 8 hours.
Preheat your grill to 400 degrees. Clean the grates and lightly oil.
Thread lamb onto skewers, alternating with onion and squash. Grill skewers until well browned on all sides and center of lamb registers 130°F on an instant-read thermometer, 4-5 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.