Lamb and Artichoke Kebabs with Greek Yogurt Dip

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3/4 cup plus 1 tablespoon extra-virgin olive oil

Juice of 1 1/2 lemons

1 teaspoon smoked paprika

1 teaspoon dried mint

1 1/2 teaspoons ground cumin

1/2 teaspoon red pepper flakes

1 1/2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes

Vegetable oil, for the grill

1 Japanese eggplant, halved lengthwise and sliced 1/2 inch thick

1 10-ounce package frozen quartered artichoke hearts, thawed

1/2 cup pitted green olives

Kosher salt

1 cup plain Greek yogurt

1/4 cup chopped fresh mint

1 clove garlic, chopped