Lamb and Artichoke Kebabs with Greek Yogurt Dip

2018-01-02
  • Yield : 4 servings
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 40m
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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

Method

Step 1

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.

Step 2

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.

Step 3

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.

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