Lamb Kebabs with Greek Yogurt Sauce

The great thing about living in Texas is that you can grill pretty much any time of the year. I had some Greek yogurt in the fridge, a hankering for lamb, and an itch to use the grill. What seemed more perfect that to make some tasty lamb kebabs with a Greek yogurt dipping sauce? This was a really flavorful meal that was super simple to create.

Lamb Kebabs with Greek Yogurt Sauce

Lamb
1 1/2 pounds leg of lamb, trimmed of fat and cut into 1-inch pieces
5 to 6 cloves garlic, minced
3/4 cup canola oil
1/3 cup lemon juice
2 tablespoons fresh chopped oregano
Salt and pepper to taste

Vegetables
10 small red potatoes, halved as needed
1 green bell pepper, halved, seeded and cut into 1-inch pieces
1/2 red onion, cut into 1-inch pieces
20 mushrooms
20 cherry tomatoes

First, soak about 20 wooden skewers in water for at least 30 minutes. Start the grill and let the coals go for 30 minutes. When skewers are ready, thread 5 to 6 pieces of lamb on 6 skewers, reserve about 15 skewers for vegetables.

Combine remaining ingredients in a bowl and brush 1/2 of the mixture over the lamb, reserving the rest for later. Season with additional salt and pepper as needed. Grill lamb for about 6 minutes on each side until browned and medium to medium rare in the middle.

For the vegetable kebabs, thread assorted veggies on skewers. Brush with the remaining canola oil mixture and grill 10 to 15 minutes. Be warned, the potatoes may take longer, so you may want to cook them separately to prevent scorching of the remaining vegetables.

Greek Yogurt Sauce

1/2 cup Greek yogurt
2 tablespoons fresh oregano
2 tablespoons cilantro
1 tablespoon lemon juice
Salt and pepper to taste

Combine all ingredients and serve on the side of lamb kebabs for dipping. Enjoy!