Lamb and Vegetable Kebabs with Yogurt Dipping Sauce

Total time: 45 minutes
   It does look nice to have the meat and vegetable on the same skewers - and you can do that if you partially pre-cook the vegetables.  I prefer to do it all on the grill, and, as the different foods have different cooking times, arranging them on the skewers accordingly.  Serve on a bed of Summer Couscous, Minted Sauce on the side.

 Ingredients:

• lamb shoulder, 14oz  (420gr) (or pork or beef), cut into 1 1/2" (3.75cm) pieces
• 1 red bell pepper
• 1 red onion
• 1 medium zucchini (courgette)
• 8 - 12 mushrooms, large enough to be skewered
• 8 large cherry tomatoes
• 6 - 8 skewers
• Marinade:
• 3 tbs olive oil
• 2 tbs red wine vinegar
• 1 tbs Worcestershire sauce
• 1 tbs sherry
• 1 1/2 tsp dried rosemary
• 1 1/2 tsp dried basil
• 1/2 tsp garlic powder

 Instructions:

• Soak wooden skewers.
• In large, deep bowl whisk together all ingredients for marinade. 
• Cut meat and add to the marinade; let marinate for 20 - 30 minutes or up to 4 hours.
• Clean pepper and cut into 1 1/2 " (3.75cm) squares. 
• Peel and cut onion into 8 wedges.
• Cut zucchini into thick slices, about an 3/4 inch (2cm). 
• Clean mushrooms.
• Add all vegetables to bowl with meat/marinade and stir to coat.
• Cooking:
• Thread meat, mushrooms and tomatoes on 2 - 3 skewers, alternating.
• Thread peppers, onions and zucchini on 2 - 3 skewers, alternating.
• Cook vegetable skewers on barbecue grill over direct heat for 10 - 15 minutes, turning once. 
• When vegetables start to brown move to indirect heat and cook for another 5 - 10 minutes. 
• When you move the vegetable skewers, start to cook meat skewers over direct heat.
• Cook until meat is done to your liking.  We cooked ours for about 8 minutes, turning once.
• Remove and serve on a bed of Summer Couscous. 
• Could also be cooked under the broiler (grill) for 12 - 15 minutes, or until done

Yogurt Dipping Sauce                  Time: 5 minutes  

 Ingredients:

• 1/3 cup (3oz (90gr) Greek or plain yogurt
• 1 tbs olive oil
• 1 tsp lemon juice
• 2 tsp snipped fresh mint leaves (spearmint)  if you don't have any, you could use 1 tsp dried mint or leave it out
• 2 tsp fresh snipped chives
• 1 tsp fresh snipped tarragon

 Instructions:

• Combine all ingredients in a small bowl.  Mix well and refrigerate until ready to use.  Serve with kebabs.