Yemeni Spiced Lamb & Vegetable Skewers with Zesty Yogurt Dip

In a large bowl, combine the lamb cubes with ground cumin, ground coriander, turmeric powder, black pepper, salt, minced garlic, and 1 tablespoon of olive oil. Mix well to ensure the lamb is evenly coated. Let marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.

While the lamb marinates, prepare the spicy yogurt dip. In a small bowl, combine the plain whole milk yogurt, chopped fresh mint, red pepper flakes, and a pinch of salt. Stir well and set aside.

Thread the marinated lamb cubes, red onion pieces, and green bell pepper pieces alternately onto the soaked wooden skewers. Aim for 4-5 pieces of lamb per skewer, interspersed with vegetables.

Heat the remaining 1 tablespoon of olive oil in a large grill pan or on an outdoor grill over medium-high heat. Once hot, place the skewers on the grill.

Grill the skewers for 3-4 minutes per side, rotating them every few minutes, until the lamb is cooked to your desired doneness (medium-rare to medium is recommended for tenderness) and the vegetables are tender-crisp and slightly charred. The internal temperature of the lamb should reach 145°F/63°C for medium-rare.

Remove the skewers from the heat and let them rest for 5 minutes.

Serve the Yemeni Lamb and Vegetable Skewers hot with the spicy yogurt dip on the side.