Top | Sides and Salads

Zucchini Kebabs

(recipe, Katie Hickey)


These are pretty good, but best as a low-note accompaniment to the Lamb Kefte


  1. 3 Tbsp. fresh lemon juice
  2. 1 tsp. sugar
  3. ¼ tsp. salt
  4. ¼ tsp. black pepper
  5. ⅓ cup olive oil (we used about half of this)
  6. 2 medium zucchini (1¼ lb total), cut crosswise into ½-inch-thick slices (don’t skimp on their thickness, or you will have difficulty threading them, as we did)


  1. Assemble and grill kebabs: Prepare grill for cooking over medium-hot charcoal (moderate heat for gas; see cooks’ note below). Thread zucchini lengthwise onto 6 skewers (5 slices per skewer), so cut sides are on the grill, leaving ¼ inch between slices. Grill zucchini on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm, with yogurt sauce and lamb kefte.