Name: Lamb and Artichoke Kebabs with Greek Yogurt Dip
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
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

Courtesy of Food Network Magazine

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Lamb and Artichoke Kebabs with Greek Yogurt Dip

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