A big crop of summer squash calls for kabobs. Thread zukes with chunks of lamb – and don’t forget the fresh herbs!
- In a large bowl, combine chunks of lamb shoulder and half moons of zucchini with olive oil, salt, pepper, chopped fresh rosemary and chopped fresh oregano.
- Thread onto skewers and grill for 15 minutes for medium well-cooked lamb and until nicely charred.
- Drizzle with a bit of red wine vinegar and top with crumbled feta to serve.