Lamb and Zucchini Kabobs - great recipe for a Middle Eastern menu.  Serve as an appetizer or make it a meal with a side of quinoa or cous cous and grilled flat bread.  Stylish Spoon

I like to serve lamb to a meat-loving crowd because even for those who like lamb, it’s usually something they don’t eat every day.  Boneless loin or sirloin lamb steaks are very lean, but they tend to be more expensive.  Making kabobs is a great way to serve lamb without breaking the bank; adding vegetables and a creamy sauce makes a little meat go a long way.  These lamb and zucchini kabobs are delicious grilled over charcoal, but they come out great in the oven too (which is how I usually make them in my NYC kitchen).  The kabobs won’t have the same charred exterior from oven-cooking, but the lamb is still flavorful and tender.  This marinade is also great on chicken.  Using store-bought tzatziki makes this dish simple to make.  Serve lamb and zucchini kabobs as part of a mezze platter or as an appetizer.  To make this more of a meal, serve with grilled flat bread or a grain like quinoa or couscous.

Lamb & Zucchini Kabobs with Tzatziki Dipping Sauce

Cook Time: 15 minutes

Yield: 4-6 servings

Serving Size: 6 kabobs

Lamb & Zucchini Kabobs with Tzatziki Dipping Sauce

Store-bought tzatziki helps this dish come together quickly, and oven-baking means you can have kabobs any time of year. The recipe calls for lamb, but this marinade is also great on chicken. Be sure to soak wooden skewers for at least 30 minutes.


  • 1/2 pint store-bought tzatziki (cucumber-yogurt sauce)
  • 1 1/4 lbs. lamb (boneless loin, sirloin or shoulder), cut into cubes
  • 2 Tbs. olive oil, divided
  • 4 cloves garlic, minced (about 4 tsp.), divided
  • 1 lemon, zested (about 1/2 Tbs.) and juiced, divided
  • 1 1/2 tsp. oregano (dried), divided
  • 3/4 tsp. salt, divided
  • 1/4 tsp. fresh-ground pepper, divided
  • 2 medium zucchini, sliced into 1/4" thick rounds
  • 2 medium yellow summer squash, sliced into 1/4" thick rounds
  • 8 wooden skewers, soaked in water for 30 minutes
  • Combine 1 Tbs. olive oil, 3/4 of garlic (about 3 tsp.), lemon zest, 1 tsp oregano, 1/2 tsp salt and 1/8 tsp. pepper in ziplock bag. Add lamb and marinate for at least 4 hours, preferably overnight. Meanwhile, combine remaining marinade ingredients (1 Tbs. olive oil, lemon juice, 1/2 tsp. oregano, 1/4 tsp. salt and 1/8 tsp. pepper) in another ziplock bag with sliced zucchini and summer squash. Marinate for at least 2 hours, preferably overnight.
  • Preheat oven to 350 degrees. Line a rimmed baking sheet with tin foil and coat with nonstick cooking spray; set aside. Thread lamb, zucchini and squash onto skewers. Place skewers on prepared baking sheet. Bake for 15 minutes total for medium-rare lamb, turning one half way through cooking. Add 4-5 minutes for medium, 8-10 minutes for medium-well. Serve immediately or at room temperature with tzatziki.