Lamb kebabs with artichokes and yogurt dipping sauce

Ingredients:

• 0.7 kg boneless lamb legs, cut into 4 cm cubes.
• 3/4 tbsp. + 1 tbsp. l. olive oil
• Juice of 1.5 lemons
• 1 teaspoon smoked paprika
• 1 teaspoon dried mint
• 1.5 tsp ground cumin
• 0.5 tsp red pepper flakes
• Vegetable oil, for grilling
• 1 Japanese eggplant, halved lengthwise and cut into 1cm thick pieces.
• 1 package (280 g) frozen artichoke hearts, quartered, thawed
• 0.5 cups pitted green olives
• 1 cup plain Greek yogurt
• 1/4 cup chopped fresh mint
• 1 clove garlic, chopped

Preparation:

1. In a large bowl, combine 3/4 cup olive oil, the juice of 1 lemon, paprika, dried mint, 1/2 teaspoon cumin, and red pepper flakes. Add the lamb and toss to coat completely; cover and refrigerate for 1-4 hours.
2. Preheat the grill to medium-high heat 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 charred, about 10 minutes for medium.
3. Meanwhile, prepare the yogurt dip. In a blender, combine the yogurt, remaining 1 tablespoon olive oil, juice of half a lemon, 1 teaspoon cumin, 2 tablespoons water, chopped mint, garlic, and 1 teaspoon salt until smooth; serve with the kebabs.