Grilled Lamb Kebabs with Tomatoes, Zucchini, and Yogurt Sauce

Ingredients

• 0.5 pint cherry tomatoes 
• 0.3 cup kirby cucumber dry grated
• 2 tablespoons optional: dill fresh chopped
• 4 teaspoons garlic minced
• 0.8 cup greek yogurt 
• 1  juice of lemon 
• 12 servings kosher salt and pepper freshly ground
• 2  lamb blade steaks cut into 1-inch cubes 1 pound
• 0.3 cup olive oil extra-virgin
• 1 tablespoon oregano fresh chopped
• 1 medium zucchini cut into cubes the size of the tomatoes

Equipment

• bowl
• grill
• ziploc bags
• skewers

Directions

1. Combine the lamb steaks with 2 tablespoons olive oil, 3 teaspoons garlic, lemon zest, lemon juice, and oregano in a resealable plastic bag. Marinate in the refrigerator at least 1 hour or up to overnight.
2. Mix together the Greek yogurt, cucumbers, dill, and remaining 1 teaspoon garlic in a bowl and add salt to taste. Set aside.
3. Prepare a grill to medium-high heat. Soak 12 bamboo skewers in water for 10 minutes.
4. Toss the tomatoes and zucchini with the remaining 2 tablespoons olive oil. Thread the skewers alternating the lamb, cherry tomatoes, and zucchini, then sprinkle on all sides with salt and pepper. Grill the lamb to medium-rare, turning occasionally, about 10 minutes.
5. Serve with the yogurt sauce.