Top | Sides and Salads
Zucchini Kebabs
(recipe, Katie Hickey)
Introduction
These are pretty good, but best as a low-note accompaniment to the Lamb Kefte
Ingredients
- 3 Tbsp. fresh lemon juice
- 1 tsp. sugar
- ¼ tsp. salt
- ¼ tsp. black pepper
- ⅓ cup olive oil (we used about half of this)
- 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)
Steps
- 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.