Marinated Lamb and Zucchini Kabobs

From Rob Levitt of Butch­er and Larder

A few years back I was gift­ed a book by Sam and Sam Clark (Yup…husband and wife both named Sam…), Chef/owners of Moro in Lon­don. Their food focus­es on the Moor­ish cui­sine of Spain and the Mus­lim Mediter­ranean coun­tries (Turkey, Moroc­co…) and I imme­di­ate­ly fell in love. 

It awak­ened my love for all things Spain and taught me so much about how his­to­ry influ­ences the food of the world. So many sim­i­lar­i­ties yet such stark con­trasts, but all very bold, pow­er­ful fla­vors.

Much of the book focus­es on less com­mon cuts of meat with com­plex mari­nades that paint a vivid, col­or­ful pic­ture of mid­dle-east­ern spice mar­kets and the results are the charred, smoky fla­vors of every­day life. The veg­etable prepa­ra­tions are equal­ly as dynam­ic, using famil­iar pro­duce in real­ly inter­est­ing ways. 

I have since bought and stud­ied all three of the Clark’s books. This recipe, a fun treat for when I want to bring lamb home and get the grill going, is based on their style.

Note: You can dou­ble the mari­nade recipe and use the extra as a sauce to serve with the kabobs.
Serves: 4


Mar­i­nat­ed Lamb and Zuc­chi­ni Kabobs

½ lb Lamb Leg cut into 1” cubes
2 zuc­chi­ni (or yel­low sum­mer squash, or a mix of the 2) split length­wise and cut into 1.5” chunks
Bam­boo skew­ers


1 16oz con­tain­er plain greek-style yogurt
½ C olive oil
5 cloves gar­lic, fine­ly chopped
Zest and Juice of 3 oranges
Leaves of 2 sprigs mint, rough­ly chopped
Leaves of 3 sprigs pars­ley, rough­ly chopped
2T Span­ish papri­ka
4T salt


1. Com­bine all mari­nade ingre­di­ents in a blender and blend till smooth. Alter­nate­ly, you can chop every­thing by hand and whisk into yogurt. Either is fine; the lat­ter will yield a slight­ly chunki­er mari­nade.

2. Thor­ough­ly coat lamb and zuc­chi­ni in mari­nade and let sit 1–2 hours.

3. Put meat and zuc­chi­ni on skew­ers, alter­nat­ing between the two. 

4. Grill about 4 min­utes per side over a medi­um-hot fire. 

5. Serv­ing sug­ges­tions:
• On a pita or oth­er flat­bread with the extra mari­nade and some chopped fresh toma­toes.
• With a sal­ad of greens, herbs (mint, pars­ley, cilantro) and charred spring onions.
• With bas­mati rice fla­vored with saf­fron, gar­lic and onions