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Zucchini, Lamb, and Summer Squash with Buttermilk Dill Marinade


Marinating juicy pieces of lamb in a flavorful combination of buttermilk, garlic, and dill ensures tender meat with a delicate Mediterranean flair that pairs beautifully with grilled zucchini and squash.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Andrew Purcell

Source: Everyday Food, July/August 2013


  • 3/4 cup buttermilk
  • 3 garlic cloves, crushed with a press
  • 1/2 cup fresh dill, chopped
  • Salt and pepper
  • 1 1/2 pounds top round leg of lamb, cut into 1 1/2-inch pieces
  • Oil for grill
  • 2 large zucchini, cut into 1 1/2-inch pieces
  • 2 large summer squash, cut into 1 1/2-inch pieces


  1. Combine buttermilk, garlic, dill, and 1 teaspoon salt and 1/2 teaspoon pepper. Set aside 1/4 cup of marinade. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add lamb and toss to coat. Refrigerate 8 hours (or up to overnight).

  2. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with lamb, others with zucchini, and others with summer squash. Season with salt and pepper. Grill lamb skewers for 9 to 12 minutes and zucchini and squash skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.

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