Marinated Lamb and Zucchini Skewers



  • 500g marinated lamb pieces (Blue Mountain Butchery)
  • 2 yellow and 2 green zucchini (Kakanui Produce)
  • olive oil (Dunford Grove)
  • salt and pepper
  • ½ cup plain unsweetened yoghurt
  • ½ clove of garlic – peeled and crushed
  • juice of 1 lemon
  • ¼ cup finely diced mint (Janefield Hydroponics)
  • Salt and pepper.


  1. Cut the zucchini into similar sizes to the lamb pieces.
  2. Skewer the lamb and zucchini, alternating colours of the zucchini.
  3. Heat the BBQ to medium-high heat and place the skewers on, drizzling them with olive oil and seasoning them with salt and pepper.
  4. Allow them to brown nicely before turning, ensuring they brown on all sides.
  5. Remove from the heat and allow to rest.
  6. Put the yoghurt, lemon juice, mint, garlic and salt and pepper in a bowl and stir to combine. Taste and adjust seasoning.
  7. Serve the sauce drizzled over the lamb.


Signup for our newsletter!