Grilled Lamb Kabobs with Mint-Yogurt Sauce

lamb kabobs

• 4½ tbsp olive oil divided4½ tbsp olive oil divided
• 2½ tbsp red wine vinegar2½ tbsp red wine vinegar
• 1½ tbsp Dijon Mustard1½ tbsp Dijon Mustard
• 1 tbsp minced rosemary1 tbsp minced rosemary
• 1 tbsp minced tarragon1 tbsp minced tarragon
• 1 garlic clove minced1 garlic clove minced
• 2½ pounds boneless New Zealand grass-fed lamb shoulder cut into 1 inch cubes2½ pounds boneless New Zealand grass-fed lamb shoulder cut into 1 inch cubes
• salt and pepper to tastesalt and pepper to taste

mint yogurt sauce

• 1 cup greek yogurt1 cup greek yogurt
• 2 tbsp chopped mint leaves2 tbsp chopped mint leaves
• 2 tbsp lemon juice2 tbsp lemon juice
• 1½ tbsp honey1½ tbsp honey
• salt and pepper to tastesalt and pepper to taste

1. In a mixing bowl combine 3 tablespoons oil, vinegar, mustard, rosemary, tarragon, and garlic cloves and whisk together.
2. Add lamb to marinade and toss together until each piece is evenly coated.
3. Refrigerate and marinate for 3 hours.
4. Soak 10-12 bamboo skewers in water for about 30 minutes.
5. Remove lamb from refrigerator and skewer cubes of lamb onto bamboo skewers until all cubes have been skewered. Season each skewer generously with salt and pepper on all sides.
6. Set a grill or grill pan on medium-high heat and brush the surface with remaining oil.
7. Grill skewers (in batches if needed) for 4 minutes on each side. Remove from heat and allow kabobs to rest, about 5 minutes.
8. For sauce: Combine all of the ingredients in a bowl and whisk together. Season with salt and pepper and stir together.
9. To serve: Pile skewers onto a platter and top with a sprinkle of sea salt flakes and cracked black pepper. Serve with dipping sauce.