Turkish Lamb Kebabs

Serves 4 to 6

• 2 pounds lamb shoulder, cut into 1-inch cubes

• 1 medium zucchini, cut into 1/2-inch pieces

• 18 fresh bay leaves

• 2 garlic cloves, crushed

• 1 tablespoon dried oregano

• 1/2 cup extra virgin olive oil

• 1/3 cup freshly squeezed lemon juice

• Sea salt and freshly ground pepper

• Chopped parsley and lemon wedges for garnish

• Yogurt Dip (recipe follows)

• Pita Bread

1. Assemble the kebabs: Alternately thread the lamb cubes, zucchini, and bay leaves onto six 12- to 14-inch metal skewers, placing 3 bay leaves on each skewer.

2. Place the kebabs in a large baking pan. In a small bowl, whisk together the garlic, oregano, oil, and lemon juice. Pour the marinade over the kebabs, cover with plastic wrap, and refrigerate for at least 45 minutes or up to 2 hours, turning occasionally so they marinate evenly.

3. Heat a charcoal or gas grill until very hot. Grill the kebabs for 3 to 5 minutes on each side until medium-rare, or longer for well done. The kebabs can also be cooked in a preheated broiler.

4. Transfer kebabs to a heated serving platter and sprinkle with salt, pepper, and parsley. Serve warm with lemon wedges, Yogurt Dip, and pita bread. Discard the bay leaves as meat and vegetables are removed from the skewers while eating.

Yogurt Dip (Tzatziki)

• 2 medium cucumbers, peeled and coarsely grated

• 2 1/4 cups Greek yogurt or plain whole milk yogurt

• 1 tablespoon chopped fresh dill or mint, plus more for garnish

• 1 tablespoon extra virgin olive oil

• 2 garlic cloves, coarsely chopped

• Sea salt and freshly ground pepper

• Pitted black olives for garnish

1. Place grated cucumber in cheesecloth or a clean kitchen towel and squeeze to release as much water as possible. In a food processor, combine the cucumber, yogurt, dill, oil, and garlic and pulse until smooth.

2. Transfer mixture to a large bowl and season with salt and pepper to taste. Cover with plastic wrap and chill until ready to serve. Just before serving, garnish with dill and black olives.