Cucumber-Dill Marinade with Grilled Lamb Kebabs

Name: Cucumber-Dill Marinade with Grilled Lamb Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cucumber-Dill Yogurt Dip, recipe follows; 1 pound deboned leg of lamb, large dice; 2 medium zucchini, large dice; 1 medium red onion, large dice; Metal or wooden skewers; Serving Suggestion: Steamed rice, rice pilaf, or pita bread; 2 cups plain whole milk yogurt; 1/4 English hothouse cucumber, small dice (about 3/4 cup); 2 tablespoons minced fresh dill; 1 teaspoon ground coriander; 3/4 teaspoon red pepper flakes; 1/2 teaspoon white wine vinegar; 1 teaspoon kosher salt; Freshly ground black pepper; Serving Suggestion: Assortment of vegetables such as green beans, celery, cucumber, mushrooms, roasted beets, or boiled potatoes

Servings: persons

Cucumber-Dill Yogurt Dip, recipe follows
1 pound deboned leg of lamb, large dice
2 medium zucchini, large dice
1 medium red onion, large dice
Metal or wooden skewers
Serving Suggestion: Steamed rice, rice pilaf, or pita bread
2 cups plain whole milk yogurt
1/4 English hothouse cucumber, small dice (about 3/4 cup)
2 tablespoons minced fresh dill
1 teaspoon ground coriander
3/4 teaspoon red pepper flakes
1/2 teaspoon white wine vinegar
1 teaspoon kosher salt
Freshly ground black pepper
Serving Suggestion: Assortment of vegetables such as green beans, celery, cucumber, mushrooms, roasted beets, or boiled potatoes

1
Reserve 1 1/2 cups dip as serving sauce.
2
In a large resealable plastic bag, combine remaining 1 cup dip, lamb, zucchini, and onion.
3
Close and shake to thoroughly coat meat and vegetables.
4
Let marinate 30 minutes at room temperature.
5
(Can be stored in refrigerator up to 24 hrs in advance.)
6
When ready to cook, heat a lightly-oiled grill pan over medium heat.
7
Remove lamb and vegetables from marinade, let excess drip off, and thread on skewers.
8
Place skewers in pan and cook, turning to cook all sides, until lamb is medium-rare and vegetables are cooked through, about 6 minutes total.
9
(You may have to do this in batches.)
10
Serve immediately over rice or with flatbread and pass reserved sauce on side.
11
In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined.
12
Season well with freshly ground black pepper, taste, and adjust seasoning, as needed.
13
Serve with an assortment of vegetables for dipping.
14
Ease of preparation: easy

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cucumber-Dill Yogurt Dip, recipe follows, 1 pound deboned leg of lamb, large dice, 2 medium zucchini, large dice, 1 medium red onion, large dice, and more.

Yes, Cucumber-Dill Marinade with Grilled Lamb Kebabs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!