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

Instructions

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.
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.
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.
4. Photograph by Christopher Testani