Curry Yogurt-Marinated Lamb Kebabs

Ingredients

• 2 pounds boneless leg of lamb, cut into 1 1/2-inch pieces
• 2 large zucchini, cut into 1 1/2-inch pieces
• 2 large summer squash, cut into 1 1/2-inch pieces
• 1 cup whole milk yogurt, preferably Greek-style
• Zest and juice of 1/2 lime
• 1/2 teaspoon honey
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground coriander
• 2 tablespoons finely minced onion
• 2 tablespoons roughly chopped fresh mint leaves
• Coarse salt and freshly ground pepper

Instructions

1. 1
   Place lamb, zucchini, and summer squash in a large shallow baking dish or re-sealable plastic bag. In a medium bowl, stir together yogurt, lime zest and juice, honey, curry powder, coriander, onion, and mint. Season with salt and pepper. Pour marinade over lamb mixture; toss to coat. Let marinate, covered, in refrigerator at least 6 hours and up to 24. Soak skewers in water.
2. 2
   Thread skewers with lamb, others with zucchini, and others with summer squash; discard marinade. Season with salt and pepper.
3. 3
   Heat a grill pan to medium-high and grill lamb skewers until cooked to medium, about 4 minutes each side, and zucchini and squash skewers, turning frequently, 10 to 12 minutes. Remove from grill and serve immediately.