olive oil
Spice Rub:
2 tbsp cumin seeds
1 tsp black peppercorns
2 tsp caraway seeds
2 tsp red pepper flakes
2 tsp sugar
1/2 tsp kosher salt
Lemon Garlic Yogurt Sauce:
1 clove garlic smashed and minced
1 tbsp lemon juice zest (See Note1)
1 cup plain Greek yogurt
pinch kosher salt
Whisk together the garlic, lemon zest, lemon juice and yogurt in a small bowl to combine. Season with salt and set aside in refrigerator, covered. In a spice or coffee grinder coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, sugar and salt until only a few whole spices remain. This will be a coarse spice rub. Clean and heat grill to 425°F, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). In a bowl or plastic bag add cubed lamb and spice rub. Massage lamb, pressing spice blend onto the meat with your hands to coat. Thread lamb cubes onto 8-12 skewers, leaving a small gap between each piece of meat. Drizzle with olive oil. Grill lamb over direct heat, turning every minute or so, until browned and you see visible char marks, about 4 minutes. Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare. Allow to rest for 5 minutes on platter and serve with yogurt sauce, warm flatbread or pita and your favorite condiments.