Name: Herbed Lamb, Tomato, and Zucchini Kebabs
Cook time: 1 hr
Total time: 7 hr
Yield: Makes 4 servings
Ingredients: 1 large garlic clove; 1 1/2 teaspoons salt; 1/4 cup plus 2 tablespoons fresh lemon juice; 1 1/2 teaspoons black pepper; 1 cup plus 2 tablespoons olive oil; 1/4 cup finely chopped fresh thyme leaves; 1 1/2 tablespoons finely chopped fresh rosemary leaves; 1 (2-lb) piece trimmed boneless leg of lamb, cut into 1 1/4-inch cubes; 3 medium zucchini (1 1/2 lb total); 24 large cherry tomatoes (3/4 lb total); 16 (12-inch) wooden skewers, soaked in warm water 1 hour

Herbed Lamb, Tomato, and Zucchini KebabsRomulo Yanes

Kebabs are not only fun to eat, they also save time: It takes less than 10 minutes for these lamb cubes to cook up medium-rare. The marinade, made with fresh thyme and rosemary, infuses both the meat and the vegetables with south-of-France flavor.

Cooks' note:

If you can't grill outdoors, kebabs can be cooked in batches on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat. Grill vegetables first, cooking until tomatoes are softened but not falling apart, 6 to 8 minutes, and zucchini is tender, 8 to 10 minutes. Transfer vegetables to a shallow baking pan as grilled and keep warm in a 200°F oven while grilling lamb until medium-rare, 6 to 8 minutes.

Recipe notes

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