Ingredients
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1/4 cup fat-free plain Greek yogurt
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3/4 tablespoon hot paprika
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1 teaspoon ground cumin
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1/2 teaspoon ground allspice
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2 garlic cloves, minced
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1 tablespoon extra virgin olive oil, plus more for brushing
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kosher salt & freshly ground black pepper
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2 lbs trimmed lean leg of lamb, cut into 1-inch cubes
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1 lb small zucchini, halved lengthwise and cut crosswise into 1-inch pieces
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greek pita bread, warmed for serving
Instructions
- In a large bowl, whisk the yogurt with the paprika, cumin, allspice, garlic and the 1 tablespoon of olive oil. Season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper.
- Add the lamb and stir until evenly coated.
- Let stand at room temperature for 1 hour or refrigerate for up to 3 hours.
- Light a grill or preheat a grill pan. Thread the lamb and zucchini onto 12 long metal skewers and brush with oil.
- Season lightly with salt and pepper.
- Grill the kebabs over moderately high heat, turning, until the lamb is browned outside and medium-rare inside, 6 minutes.
- Serve the lamb kebabs with Warm Greek pita bread.