Lamb Kebabs with Yogurt Sauce

Ingredients

• 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

Preparation

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.