Recipes Ingredients Meat & Poultry Lamb Recipes Curry-Yogurt Marinated Lamb Kebabs 3.3 (6) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 17, 2023 Print Rate It Share Share Tweet Pin Email Servings: 6 Ingredients 2 pounds boneless leg of lamb, cut into 1 ½-inch pieces 2 large zucchini, cut into 1 ½-inch pieces 2 large summer squash, cut into 1 ½-inch pieces 1 cup whole milk yogurt, preferably Greek-style Zest and juice of 1/2 lime ½ teaspoon honey ½ teaspoon curry powder ½ teaspoon ground coriander 2 tablespoons finely minced onion 2 tablespoons roughly chopped fresh mint leaves Coarse salt and freshly ground pepper Directions 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. Thread skewers with lamb, others with zucchini, and others with summer squash; discard marinade. Season with salt and pepper. 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. Bryan Gardner Rate it Print