Lamb and Vegetable Kebabs with Yogurt Dipping Sauce

Total time: 45 minutes
     It does look nice to have the meat and vegetable on the same skewers - and you can do that if you partially pre-cook the vegetables.  I prefer to do it all on the grill, and, as the different foods have different cooking times, arranging them on the skewers accordingly.  Serve on a bed of Summer Couscous, Minted Sauce on the side.

 Ingredients:

lamb shoulder, 12 - 16 oz  cut into 1 1/2" (3.75cm) pieces          400gr, 14oz, lean, well-trimmed
1 red or green bell pepper          160gr, 5.6oz
1 red onion          145gr, 5.1oz
1 medium zucchini (courgette)          250gr, 8.8oz
8 - 12 mushrooms, large enough to be skewered   170gr, 6oz
8 large cherry tomatoes          90gr, 3.2oz
6 - 8 skewers if wood, soak in water while lamb marinates

Marinade
3 tbs olive oil          40.5gr, 1.4oz
2 tbs red wine vinegar          30gr, 1oz
1 tbs Worcestershire sauce          17gr, .6oz
1 tbs sherry          15gr, .53oz
1 1/2 tsp dried rosemary
1 1/2 tsp dried basil
1/2 tsp garlic powder

Soak wooden skewers.
In large, deep bowl whisk together all ingredients for marinade.  Cut meat and add to the marinade; let marinate for 20 - 30 minutes or up to 4 hours. 
Clean pepper and cut into 1 1/2 " (3.75cm) squares.  Peel and cut onion into 8 wedges.  Cut zucchini into thick slice, about an 3/4 inch (2cm).  Clean mushrooms.  Add all vegetables to bowl with meat/marinade and stir to coat.
Cooking: Thread meat, mushrooms and tomatoes on 2 - 3 skewers, alternating.  
Thread peppers, onions and zucchini on 2 - 3 skewers, alternating.
Cook vegetable skewers on barbecue grill over direct heat for 10 - 15 minutes, turning once.  When vegetables start to brown move to indirect heat and cook for another 5 - 10 minutes.  When you move the vegetable skewers, start to cook meat skewers over direct heat. Cook until meat is done to your liking.  We cooked ours for about 8 minutes, turning once
Remove and serve on a bed of Summer Couscous. 
Could also be cooked under the broiler (grill) for 12 - 15 minutes, or until done.

Yogurt Dipping Sauce 

• 1/2 cup Greek or plain yogurt, 150gr, 5.3oz
• 1 tbs olive oil, 13.5gr, .48oz
• 1 tsp lemon juice, 5gr, .18oz
• 2 tsp snipped fresh mint leaves (spearmint)  if you don't have any, you could use 1 tsp dried mint or leave it out
• 2 tsp fresh snipped chives
• 1 tsp fresh snipped tarragon

Combine all ingredients in a small bowl.  Mix well and refrigerate until ready to use.  Serve with kebabs. 

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Nutrition Information    Lamb Kebabs Recipe serves 2            Entire Recipe / per serving Calories:  956 / 478 Total Carbohydrates:  41 / 20.5           Dietary Fiber:  11 / 5.5 Total Fat:  46 / 23          Saturated Fat:  12 / 6 Cholesterol:  264 / 132 Protein:  96 / 48 Calcium:  160 / 80 Sodium:  404 / 202

Nutrition Information   Yogurt Dipping Sauce Recipe serves 2            Entire Recipe / per serving Calories:  306 / 153 Total Carbohydrates:  11 / 5.5           Dietary Fiber: .5 / .25 Total Fat: 28 / 14          Saturated Fat:  11 / 5.5 Cholesterol:  30 / 15 Protein:  6 / 3 Calcium:  227 / 113.5 Sodium:   1 / .5

General Technical Details and Disclaimer:

Note:  Nutrition info assumes 50% of marinade is eaten.

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/