Ingredients
- 500g marinated lamb pieces (Blue Mountain Butchery)
- 2 yellow and 2 green zucchini (Kakanui Produce)
- olive oil (Dunford Grove)
- salt and pepper
- ½ cup plain unsweetened yoghurt
- ½ clove of garlic – peeled and crushed
- juice of 1 lemon
- ¼ cup finely diced mint (Janefield Hydroponics)
- Salt and pepper.
Vendors
Tags
Meat
Courgette
BBQ
Zucchini
Lamb
Skewers
Marinated Lamb and Zucchini Skewers
Method
- Cut the zucchini into similar sizes to the lamb pieces
- Skewer the lamb and zucchini, alternating colours of the zucchini
- Heat the BBQ to medium-high heat and place the skewers on, drizzling them with olive oil and seasoning them with salt and pepper
- Allow them to brown nicely before turning, ensuring they brown on all sides
- Remove from the heat and allow to rest
- Put the yoghurt, lemon juice, mint, garlic and salt and pepper in a bowl and stir to combine
- Taste and adjust seasoning
- Serve the sauce drizzled over the lamb
