Ingredients

One 4-5 pound boneless leg of Morgan Valley Lamb
1 red onion, large dice ( 3/4-inch)
1 red bell pepper, large dice
1 yellow bell pepper, large dice
1 poblano chili, large dice

Marinade:
1 tablespoon coarse black pepper
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
1 teaspoon cardamom, chopped fresh thyme, chopped fresh oregano
1 tablespoon paprika
2 tablespoon Dijon mustard
4 tablespoons chopped fresh garlic
4 tablespoons grated onion
1 cup yogurt

Mint Yogurt Sauce:
1 cup yogurt
1 tablespoon fresh ginger
1/2 tablespoon fresh garlic
1/2 tablespoon cumin
2 tablespoon chopped fresh mint leaves
Dash salt & pepper

Directions

Dice lamb into 1-inch chunks following the natural pockets of the leg (trim any sinew and cut against the grain).

Combine all marinade ingredients in a large mixing bowl, add lamb and allow to marinate in the refrigerator up to 24 hours.

Remove lamb from marinade, skewer the kabob ingredients, alternating the peppers, onions and lamb. Combine all lamb sauce ingredients.

Preheat gas/charcoal grill or broiler. Lightly brush skewers with extra virgin olive oil. Grill over high heat. Top with Mint Yogurt Sauce.