Kebabs are not just enjoyable to consume, they also conserve time: It takes less than 10 minutes for these lamb cubes to cook up medium-rare. The marinade, made with fresh thyme and rosemary, infuses both the meat and the veggies with south-of-France flavor.
Active ingredients: 1 1/2 teaspoons black pepper,24 big cherry tomatoes (3/4 lb total),1 1/2 tablespoons carefully sliced fresh rosemary leaves,1/ 4 cup finely chopped fresh thyme leaves,1 large garlic clove,1 (2-lb) piece cut boneless leg of lamb, cut into 1 1/4- inch cubes,1/ 4 cup plus 2 tablespoons fresh lemon juice,1 cup plus 2 tablespoons olive oil,1 1/2 teaspoons salt,3 medium zucchini (1 1/2 lb overall)
Directions: Mince garlic and mash to a paste with salt utilizing a large heavy knife., Whisk together garlic paste, lemon juice, and pepper in a large bowl, then blend in oil, thyme, and rosemary up until combined well. Put lamb in a large sealable bag, then add 3/4 cup herb marinade and seal bag, pressing out excess air. Marinade lamb, cooled, a minimum of 6 hours or as much as 8. Reserve remaining marinade, covered and chilled., About an hour before grilling, halve zucchini lengthwise, then cut diagonally crosswise, alternating direction with each cut, to create triangle shapes. Put zucchini in another large sealable bag, then put reserved marinade over zucchini and seal bag, extracting excess air. Marinade zucchini at room temperature 1 hour. (Marinating zucchini any longer will lead to a mushy texture.), Prepare grill for cooking over direct heat with medium-hot charcoal (reasonably high heat for gas); see Grilling Procedure, While grill is heating, drain lamb, disposing of marinade, then thread cubes 1/4 inch apart onto 8 skewers., Transfer zucchini to a bowl, scheduling marinade, and thread zucchini onto 4 skewers (without lamb). Thread tomatoes onto remaining 4 skewers., Gently oil grill rack and grill kebabs (covered only if utilizing gas grill), turning sometimes, up until tomatoes are softened but not breaking down, 2 to 3 minutes; zucchini hurts, 4 to 6 minutes; and lamb is medium-rare, about 6 minutes. Serve kebabs drizzled with reserved marinade (from zucchini).