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Ingredients
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Marinade & Meat
Vegetables & Assembly
Finish & Serving
Method
Marinade & Meat
Prep meat
Trim excess fat from the lamb and cut into 1–1.25 inch cubes so pieces cook evenly. Pat dry with paper towels.
Make marinade
In a bowl, combine the yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, black pepper, kosher salt, and red pepper flakes if using. Whisk until smooth.
Add the lamb cubes to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 2 hours, ideally 4–8 hours. Remove from fridge 30 minutes before cooking to come toward room temperature.
Vegetables & Assembly
Prep vegetables
While the meat marinates (or in the last 30 minutes), cut the red onion and red bell pepper into pieces roughly the same size as the meat cubes. Halve or slice the zucchini as described and rinse the cherry tomatoes. Pat vegetables dry.
Soak wooden skewers (if using)
If using wooden skewers, soak them in warm water for at least 30 minutes before threading to prevent burning.
Thread the skewers: alternate meat and vegetables — for example, meat, pepper, meat, onion, meat, zucchini, meat, tomato — leaving a little space between pieces so heat circulates. Distribute ingredients evenly across skewers to ensure even cooking.
Cooking & Finish
Brush the skewers lightly with the 2 teaspoons extra-virgin olive oil to prevent sticking. Place skewers on the grill or in the pan. Cook, turning every 2–3 minutes, until nicely charred and cooked through to medium (internal temp ~145°F / 63°C) for lamb, about 10–12 minutes total depending on skewer thickness. If broiling, broil 3–5 minutes per side, watching closely to prevent burning.