Lamb Kebabs with Yogurt Sauce

Ingredients

Yogurt Sauce:

• 1/2 cup plain yogurt
• 1/4 cup plus 2 Tbs sour cream
• 2 Tbs lime juice
• 1 clove garlic, minced
• 1/4 tsp cumin
• 1 Tbs chopped parsley
• salt and pepper

Kebabs:

• 2 lbs lean lamb, cut into 2-inch chunks
• 1 tsp ground cumin
• salt and pepper
• 2 Tbs olive oil, plus more for brushing
• 1 small eggplant (about 12 oz.), cut into 1-inch cubes
• 1 red bell pepper, stemmed, seeded, cut into 1-inch pieces
• 1 yellow bell pepper, stemmed, seeded, cut into 1-inch pieces
• 1/2 pint cherry tomatoes

Directions

1. Make sauce: Stir yogurt, sour cream, and lime juice in a bowl until blended. Add garlic, cumin, and parsley; season with salt and pepper. Serve at room temperature or cover and chill.
2. Make kebabs: Prepare a charcoal fire and let burn to a gray ash. Toss lamb with cumin, salt, pepper, and oil.
3. Thread lamb onto 8 metal skewers, dividing evenly and alternating with eggplant, peppers, and tomatoes.
4. Brush kebabs with oil; season with salt and pepper.
5. Set grill 6 inches from heat. Grill, turning, until lamb is browned and firm, 12 to 15 minutes; serve warm.