Lamb and Artichoke Kebabs with Greek Yogurt Dip
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 975
- Total Fat
- 83
- Saturated Fat
- 20
- Carbohydrates
- 22
- Dietary Fiber
- 10
- Sugar
- 9
- Protein
- 41
- Cholesterol
- 125
- Sodium
- 1270
- Total: 1 hr 40 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 10 min
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.