1 large zucchini, halved lengthwise, sliced in 1/2 inch pieces
1 yellow squash, halved lengthwise, sliced in 1/2 inch pieces
kosher salt and fresh ground pepper to taste
Herb Sauce Ingredients
1/4 cup Thai basil, roughly chopped
1/4 cup flat leaf parsley, roughly chopped
1/4 cup mint leaves, roughly chopped
2 Tbsp shallot, minced
1 tsp sherry vinegar
1Mix the marinade ingredients together in a bowl until well combined.
2In a large bowl, combine all lamb ingredients and mix thoroughly using your hands. Pour marinade mixture over the lamb and mix again, ensuring that all pieces are well-coated with marinade, adding slightly more oil if needed.
3Transfer marinated lamb to a large zipper-seal plastic bag. Refrigerate and allow to marinate for at least 6 hours.
4Once you are ready to grill, mix all the ingredients for the herb sauce together, and set aside.
5Assemble the kabob skewers by beginning with a piece of lamb, then alternating vegetables and lamb until you are within a ½ inch of the end of the skewer. Make sure the pieces are not too tightly packed together and season kabobs with salt and pepper when all are assembled.
6Cook on a preheated grill until the internal temperature of the lamb reaches 135F.
7Arrange cooked kabobs on a platter and spoon herb sauce over the top. Enjoy!