¼ cup chopped fresh herbs - I used oregano, basil, and mint
Yogurt Sauce
1 cup Greek strained through cheesecloth or fine mesh strainer for 2-3 hours at room temp
black pepper
½ cup rice (I used cauliflower rice)
½ - ¾ cup white wine
1½ teaspoons cinnamon
¾ teaspoon cumin
1 medium shallot or equivalent amount sweet or red onion chopped
olive oil
salt and pepper
Instructions
Kebabs
Combing marinade and place in sealed bag with lamb. Marinate room temperature at least 3 hours or overnight in fridge.
When ready to cook, divide kebabs and place on two skewers.
Divide zucchini, place on two skewers, brush with olive oil. Sprinkle with salt and pepper.
Heat grill to really hot
Oil cleaned grate
Sear zucchini (4-5 minutes each side
Sear lamb to medium (2-3 minutes each side)
Remove from heat
While grill is heating...
Tomato Sauce
In a dry cast iron skillet, roast tomatoes, poblano, and garlic. Turn frequently with tongs. Remove when outsides are blackened. Place pepper in plastic bag. Meanwhile chop tomatoes and garlic. Place in small pot with vinegar and red pepper flakes. Remove blackened skin and seeds from poblano and add to pot. Heat sauce over medium heat until reduced to desired consistency. Add fresh herbs and cover. Either turn off heat or turn low to keep warm. Depending on serving time - you can allow sauce to reach room temperature and reheat.
Rice
Prepare rice according to package direction substituting wine for ½ of the recommended water
While rice cooks, saute onion in a separate skillet adding cinnamon and cumin.
Add onion and spices to cooked rice and season with salt and pepper.
(If substituting cauliflower rice like I did cauliflower can be cooked with onion mixture in skillet)
Layer rice, lamb and zucchini, top wth tomato sauce, and garnish with yogurt.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2018/09/lamb-kebabs-agiorgitiko-winepw.html/