Lamb Kebabs With Yogurt Sauce

• Yogurt Sauce:
• 1/2 cup plain yogurt
• 1/4 cup plus 2 Tbsp. sour cream
• 2 tablespoons lime juice
• 1 clove garlic, minced
• 1/4 teaspoon cumin
• 1 tablespoon chopped parsley
• Salt and pepper
• Kebabs:
• 2 pounds lean lamb, cut into 2-inch chunks
• 1 teaspoon ground cumin
• Salt and pepper
• 2 tablespoons 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

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. Thread lamb onto 8 metal skewers, dividing evenly and alternating with eggplant, peppers and tomatoes.
3. Brush kebabs with oil; season with salt and pepper. Set grill 6 inches from heat. Grill, turning, until lamb is browned and firm, 12 to 15 minutes; serve warm.

yogurt sauce, plain yogurt, sour cream, lime juice, clove garlic, cumin, parsley, salt, lean lamb, ground cumin, salt, olive oil, eggplant, red bell pepper, yellow bell pepper, tomatoes

Taken from www.myrecipes.com/recipe/lamb-kebabs-with-yogurt-sauce (may not work)