1 large garlic clove
1 ½ teaspoons salt
¼ cup plus 2 tbsp fresh lemon juice
1 ½ tsp black pepper
1 cup plus 2 tbsp olive oil
¼ cup finely chopped fresh thyme leaves
1 ½ tbsp finely chopped fresh rosemary leaves
1 (2-lb) piece trimmed boneless leg of lamb, cut into 1 ¼-inch cubes
3 medium zucchini (1 ½ lb total)
24 large cherry tomatoes (¾ lb total)
Special equipment: 16 (12-inch) wooden skewers, soaked in warm water 1 hour
- Mince garlic and mash to a paste with salt using a large heavy knife.
- Whisk together garlic paste, lemon juice, and pepper in a large bowl, then whisk in oil, thyme, and rosemary until combined well.
- Put lamb in a large sealable bag, then add 3/4 cup herb marinade and seal bag, pressing out excess air.
- Marinate lamb, chilled, at least 6 hours or up to 8. Reserve remaining marinade, covered and chilled.
Prepare an hour before grilling:
- Halve zucchini lengthwise, then cut diagonally crosswise, alternating direction with each cut, to create triangle shapes.
- Put zucchini in another large sealable bag, then pour reserved marinade over zucchini and seal bag, pressing out excess air.
- Marinate zucchini at room temperature 1 hour. (Marinating zucchini any longer will result in a mushy texture.)
- Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas).
- While grill is heating, drain lamb, discarding marinade, then thread cubes 1/4 inch apart onto 8 skewers.
- Transfer zucchini to a bowl, reserving marinade, and thread zucchini onto 4 skewers (without lamb).
- Thread tomatoes onto remaining 4 skewers.
- Lightly oil grill rack and grill kebabs (covered only if using gas grill), turning occasionally, until tomatoes are softened but not falling apart, 2 to 3 minutes; zucchini is tender, 4 to 6 minutes; and lamb is medium-rare, about 6 minutes.
- Serve kebabs drizzled with reserved marinade (from zucchini).