Grilled Lamb Skewers with Artichokes, Red Pepper and Yogurt Sumac Garlic Marinade

Instructions

1. 1

   1. If using wooden skewers, soak them in water for 20 minutes. Preheat the grill to medium-high heat, about 450 °F / 230 °C.

2. 2

   2. In a large bowl, mix the plain yogurt, garlic, sumac, lemon juice, 1 tablespoon olive oil, ground cumin, dried oregano, salt and black pepper until you have an even marinade.

3. 3

   3. Add the lamb cubes to the bowl and coat them thoroughly with the marinade. Let rest for 15 minutes in a cool spot while you prepare the vegetables.

4. 4

   4. In another bowl, toss the artichoke hearts and red bell pepper with the remaining tablespoon of olive oil and an extra pinch of salt.

5. 5

   5. Build the skewers by alternating lamb, artichoke and red bell pepper until all ingredients are used.

6. 6

   6. Clean and lightly oil the grill grates. Place the skewers over direct heat and grill for 12 to 16 minutes at 450 °F / 230 °C, turning every 3 to 4 minutes, until the lamb is browned outside and cooked to your preferred doneness.

7. 7

   7. Remove the skewers from the grill and let them rest for 3 minutes. Sprinkle with a little extra sumac and the chopped fresh parsley.

8. 8

   8. Serve hot. If desired, add lemon wedges on the side for squeezing at the table.