Souvlaki with Zucchini and Corn Salad

What we call kebab is called souvlaki in Greek. And it is prepared, just like in our Caucasus, most often from young lamb, which does not need long pickling and an abundance of spices. It turns out satisfying, aromatic and very tasty!

Ingredients

• 800 g young lamb pulp (kidney part)
• 1 medium zucchini
• 300 g corn kernels (fresh or frozen)
• vegetable oil for lubrication
• salt, freshly ground black pepper
• 1 medium lemon
• 1 clove of garlic
• 4 sprigs fresh thyme
• 1/2 tbsp. l. granular mustard
• 3 tbsp. l. extra virgin olive oil
• salt, freshly ground black pepper

Directions

1. For the marinade, remove the stems from the thyme (you won't need them). Chop the garlic, mix with 1 tbsp. l. olive oil, 1 tbsp. l. lemon juice, 1 tbsp. l. warm water and thyme. Cut the meat into cubes about 3 cm sides, pepper lightly and marinate in this mixture for 10-15 minutes.
2. In the meantime, if desired, peel the zucchini and grate on a coarse grater or cut into very thin strips. Pour boiling water over the corn kernels, bring frozen to a boil and discard in a colander, and cook fresh corn until soft.
3. Mix mustard with 1 tbsp. l. lemon juice, leftover olive oil, salt and pepper, beat until smooth and season with grated zucchini and corn kernels.
4. String pieces of meat on thin metal skewers or wooden skewers pre-soaked in water, salt, put on a well-heated and oiled wire rack and fry until tender, brushing with the remaining marinade, 10-15 minutes.
5. Serve the souvlaki hot with a crispy zucchini and corn salad.