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Lamb, Tomato and Squash Kebabs

It never fails to look things up on Epicurious when you have a few ingredients to start with and need a push in a new direction. I bought some of the Lamb Stew from Sweet Grass Meats. You can,  too, in our weekly CHOICE products to build on to your current share. The tomatoes we received last week were extremely fresh and packed with flavor. The recipe calls for cherry tomatoes.  The squash was kicking around for a few weeks but still in great shape to eat. We thawed our meat and made this marinade. Letting it sit for one day may have added to the desired taste. So, be patient with this recipe. It is very worth the prep and only took 10 minutes on the grill to reach medium rare... which we love. Recipe adapted from Epicurious.


  • 1 large garlic clove
  • 1 1/2 teaspoons salt
  • 1/4 cup plus 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons black pepper
  • 1 cup plus 2 tablespoons olive oil
  • 1/4 cup finely chopped fresh thyme leaves
  • 1 1/2 tablespoons finely chopped fresh rosemary leaves
  • 1 (2-lb) piece trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
  • 3 medium zucchini (1 1/2 lb total)
  • 4 medium heirloom tomatoes (3/4 lb total)
  • Special equipment: 16 (12-inch) wooden skewers, soaked in warm water 1 hour


Mince garlic and mash to a paste with salt using a large heavy knife. Whisk together garlic paste, lemon juice, and pepper in a large bowl, then whisk in oil, thyme, and rosemary until combined well. Put lamb in a large sealable bag, then add 3/4 cup herb marinade and seal bag, pressing out excess air. Marinate lamb, chilled, at least 6 hours or up to 8. Reserve remaining marinade, covered and chilled. About an hour before grilling, halve zucchini lengthwise, then cut diagonally crosswise, alternating direction with each cut, to create triangle shapes. Put zucchini in another large sealable bag, then pour reserved marinade over zucchini and seal bag, pressing out excess air. Marinate zucchini at room temperature 1 hour. (Marinating zucchini any longer will result in a mushy texture.) Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas); see Grilling Procedure While grill is heating, drain lamb, discarding marinade, then thread cubes 1/4 inch apart onto 8 skewers. Transfer zucchini to a bowl, reserving marinade, and thread zucchini onto 4 skewers (without lamb). Thread tomatoes onto remaining 4 skewers. Lightly oil grill rack and grill kebabs (covered only if using gas grill), turning occasionally, until tomatoes are softened but not falling apart, 2 to 3 minutes; zucchini is tender, 4 to 6 minutes; and lamb is medium-rare, about 6 minutes. Serve kebabs drizzled with reserved marinade (from zucchini).