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Grilled Lamb 
and Vegetables with Cucumber Yogurt Sauce

by Marilyn Haugen

Grilled Lamb 
and Vegetables with Cucumber Yogurt Sauce

Grilled Lamb 
and Vegetables with Cucumber Yogurt Sauce
from150 Best Recipes for Cooking in Foil by Marilyn Haugen


Makes 6 servings

This moist and tender grilled lamb is so delicious you won’t want to make traditional kabobs anymore. Served with the cucumber yogurt dipping sauce, they are just spectacular.

 

  • Preheat barbecue grill to medium-high heat
  • 6 sheets heavy-duty foil, sprayed with nonstick cooking spray


1 lb cubed trimmed boneless lamb shoulder or leg (about 1-inch/2.5 cm cubes) 500 g

2    cloves garlic, minced    2
1    red onion, cut into wedges and halved    1
1    small zucchini, cut into 1⁄2-inch (1 cm) slices  1
1    small yellow summer squash, cut into 1⁄2-inch (1 cm) slices  1
1    red bell pepper, cut into 1⁄2-inch     (1 cm) pieces  1
2 tbsp    fresh rosemary leaves    30 mL
2 tbsp    virgin olive oil    30 mL
    Kosher salt and freshly ground 
    black pepper
Cucumber Yogurt Sauce
1⁄2    cucumber, peeled, seeded and finely chopped    1⁄2
   
2 tsp    chopped fresh dill    10 mL
1 cup    plain Greek yogurt    250 mL
    Kosher salt and freshly ground 
    black pepper


1.    In a large bowl, combine lamb, garlic, onion, zucchini, yellow squash, red pepper, rosemary and oil. Season with salt and pepper, tossing to coat evenly.
2.    Divide lamb mixture evenly among prepared foil sheets. Fold foil into flat packets and seal edges tightly.
3.    Place packets on preheated grill and cook for 8 to 10 minutes, turning packets over occasionally, until lamb is medium-rare (or cook to desired doneness).
4.    Sauce: Meanwhile, in a small bowl, combine cucumber, dill and yogurt. Season to taste with salt and pepper.
5.    Serve lamb mixture with dipping sauce.

Tip:If desired, serve with small wooden skewers to make it easy and fun to dip the lamb cubes and vegetables into the sauce.



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