New This Month

Curry-Yogurt Marinated Lamb Kebabs

  • Servings: 6

Photography: Bryan Gardner


  • 2 pounds boneless leg of lamb, cut into 1 1/2-inch pieces
  • 2 large zucchini, cut into 1 1/2-inch pieces
  • 2 large summer squash, cut into 1 1/2-inch pieces
  • 1 cup whole milk yogurt, preferably Greek-style
  • Zest and juice of 1/2 lime
  • 1/2 teaspoon honey
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground coriander
  • 2 tablespoons finely minced onion
  • 2 tablespoons roughly chopped fresh mint leaves
  • Coarse salt and freshly ground pepper


  1. Place lamb, zucchini, and summer squash in a large shallow baking dish or resealable plastic bag. In a medium bowl, stir together yogurt, lime zest and juice, honey, curry powder, coriander, onion, and mint. Season with salt and pepper. Pour marinade over lamb mixture; toss to coat. Let marinate, covered, in refrigerator at least 6 hours and up to 24. Soak skewers in water.

  2. Thread skewers with lamb, others with zucchini, and others with summer squash; discard marinade. Season with salt and pepper.

  3. Heat a grill pan to medium-high and grill lamb skewers until cooked to medium, about 4 minutes each side, and zucchini and squash skewers, turning frequently, 10 to 12 minutes. Remove from grill and serve immediately.

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