Spicy Lamb Kabobs With Turkish Cacik

• 2 lbs lamb, cubes about 1 inches each
• 2 green peppers
• 2 pints cherry tomatoes
• 2 onions
• For the marinade
• 2 tablespoons lemon juice
• 1/2 cup olive oil
• 1 teaspoon garlic, minced
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric (or more if desired, depending on how spicy you desire)
• 1 pinch ground red pepper or 1 pinch cayenne
• For the cacik
• 2 cucumbers, peeled and grated
• 16 ounces cold plain yogurt
• 2 garlic cloves, minced
• 1 tablespoon of fresh mint
• salt
• olive oil

1. Make Cacik: In a mixing bowl, combine cucumbers and garlic. Add salt to taste. Mix in yogurt with wooden spoon. Transfer to serving bowl. Garnish with mint and drizzle olive oil on top. Serve immediately or cover and refrigerate.
2. Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness. Serve with hummus, baba ghannouj, or turkish cacik, a cucumber yogurt sauce for dipping.

lamb, green peppers, tomatoes, onions, marinade, lemon juice, olive oil, garlic, cumin, turmeric, ground red pepper, cacik, cucumbers, yogurt, garlic, mint, salt, olive oil

Taken from www.food.com/recipe/spicy-lamb-kabobs-with-turkish-cacik-424564 (may not work)