Lamb and Summer Squash Skewers with Yoghurt and Rice
Preparation steps
Boil and steam the rice according to package instructions.
Rinse the lamb, pat dry and cut into bite-size cubes. Rinse, trim and cut the summer squash into thick slices. Peel the onions and cut in half. Slice one half into wedges and thinly slice the other half. Alternately thread the lamb, summer squash and onion wedges onto skewers. Drizzle with olive oil. Season with salt and pepper. Grill the skewers turning occasionally for about 10 minutes.
Rinse the tomatoes, trim the stalk and slice thinly. Rinse the lemon in hot water and pat dry. Cut 4 thin slices for garnish and squeeze juice from the remaining lemon.
Peel and mince the garlic. Stir together 4-5 tablespoons of water, yogurt, and garlic. Season with salt, pepper and lemon juice.
Sprinkle the remaining lemon juice over the tomatoes. Season with salt and pepper.
To serve, transfer the rice and skewers to a plate. Place the tomatoes and thinly sliced onions along side. Drizzle with yogurt sauce and serve.
