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

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