Ingredients
¼cupfat free plain Greek yogurt
1tbsphot paprika
1tspground cumin
½tspground allspice
2clovegarlic
1tbspextra virgin olive oil
kosher salt and freshly ground pepper
2lbslean leg of lamb,trimmed
1lbsmall zucchini
pita bread,warmed
Preparation
In a large bowl, whisk the yogurt with the paprika, cumin, allspice, garlic, and the 1 tablespoon of olive oil. Season with kosher salt and pepper. Add the lamb and stir until evenly coated.
Let stand at room temperature for 1 hour or refrigerate for up to 3 hours. Light a grill or preheat a grill pan. Thread the lamb and zucchini onto 12 long metal skewers and brush with oil.
Season lightly with salt and pepper. Grill the kebabs over moderately high heat, turning, until the lamb is browned outside and medium-rare inside. Serve the lamb kebabs with the pita.
