Lamb and Artichoke Kebabs with Greek Yogurt Dip

Total Time:
1 hr 40 min
Prep:
30 min
Inactive:
1 hr
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions
  • Combine 3/4 cup olive oil, the juice of 1 lemon, the paprika, dried mint, 1/2 teaspoon cumin and the red pepper flakes in a large bowl. Add the lamb and toss to coat; cover and refrigerate 1 to 4 hours.

  • Preheat a grill to medium high and brush the grates with vegetable oil. Thread the lamb, eggplant, artichokes and olives onto eight 10-inch skewers; season with salt. Grill the kebabs, turning occasionally, until marked, about 10 minutes for medium.

  • Meanwhile, make the yogurt dip: Puree the yogurt, the remaining 1 tablespoon olive oil, juice of 1/2 lemon and1 teaspoon cumin, 2 tablespoons water, the chopped mint, garlic and 1 teaspoon salt in a blender until smooth; serve with the kebabs.

  • Photograph by Christopher Testani


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