Lamb Kebabs
Recipe type: Entree
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • 1 1lb lamb kebabs - about ¾ inch each
  • 5-12½ inch cubes of zucchini
  • ½ cup olive oil
  • 2 Tablespoons Greek yogurt
  • Juice of 1 small lemon or lime
  • 3 sprigs of thyme (remove hard stems)
  • 1 small shallot chopped
  • salt and pepper
Tomato Sauce
  • 1 or 2 large fresh tomatoes
  • 1 poblano
  • 1 clove garlic
  • 2 dashes red pepper flakes
  • Tablespoon red wine vinegar
  • 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
  1. Combing marinade and place in sealed bag with lamb. Marinate room temperature at least 3 hours or overnight in fridge.
  2. When ready to cook, divide kebabs and place on two skewers.
  3. Divide zucchini, place on two skewers, brush with olive oil. Sprinkle with salt and pepper.
  4. Heat grill to really hot
  5. Oil cleaned grate
  6. Sear zucchini (4-5 minutes each side
  7. Sear lamb to medium (2-3 minutes each side)
  8. Remove from heat
  9. While grill is heating...
Tomato Sauce
  1. 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.
  1. Prepare rice according to package direction substituting wine for ½ of the recommended water
  2. While rice cooks, saute onion in a separate skillet adding cinnamon and cumin.
  3. Add onion and spices to cooked rice and season with salt and pepper.
  4. (If substituting cauliflower rice like I did cauliflower can be cooked with onion mixture in skillet)
  5. Layer rice, lamb and zucchini, top wth tomato sauce, and garnish with yogurt.
Recipe by Tasting Pour by Jade Helm at