Name: Kefta and Zucchini Kebabs
Cook time: 45 min
Total time: 1 hr
Yield: Makes 6 servings
Ingredients: 1 cup plain yogurt (preferably whole-milk); 2 tablespoons chopped fresh mint; 1 teaspoon minced garlic; 1/8 teaspoon salt; 3 tablespoons fresh lemon juice; 1 teaspoon sugar; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/3 cup olive oil; 2 medium zucchini (1 1/4 lb total), cut crosswise into 1/2-inch-thick slices; 2 slices firm white sandwich bread, torn into small pieces; 1 small onion, finely chopped (about 1 cup); 1/4 cup loosely packed fresh parsley leaves; 1/4 cup loosely packed fresh cilantro leaves; 1 lb ground lamb (from shoulder); 1 teaspoon salt; 1/2 teaspoon ground allspice; 1/2 teaspoon cayenne; 1/4 teaspoon cinnamon; 1/4 teaspoon black pepper; 1/3 cup pine nuts, toasted and finely chopped; 12 (10-inch) wooden skewers, soaked in cold water for 30 minutes

With these distinctly Middle Eastern kebabs, the minty coolness of the yogurt sauce offsets the allspice, pepper, and cinnamon in some of the most succulent and juicy meatballs you have ever tasted.

Cooks' notes:

Kebabs can be broiled on 2 large shallow baking pans 5 inches from heat, turning over once, until golden and just cooked through, 4 to 6 minutes.

Grilling procedure: · Charcoal grill: Open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows. Hot: when you can hold your hand there for 1 to 2 seconds; medium-hot: 3 to 4 seconds; low: 5 to 6 seconds.

· Gas grill: preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

Recipe notes

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