Marinated lamb kebabs with chili yogurt sauce

Ingredients:

• 1.2 kg lamb shoulder, diced into 2.5 cm cubes
• 1 diced sweet onion
• 2 chopped cloves of garlic
• Zest of 1 orange
• Juice of 3 oranges
• 2 tablespoons chopped fresh mint
• 1/4 cup olive oil
• Salt and ground black pepper

Yogurt sauce with chili:

• 1 cup of yogurt
• 2 crushed cloves of garlic
• 2 tsp roasted and ground cumin seeds
• 1 tbsp roasted chili powder (see note) recipe spice mixes with chili pepper)
• Salt and ground black pepper

Preparation:

1. To make the shashlik, thread the lamb pieces onto 6 large metal skewers, alternating them with onions. Place the skewers in a large baking dish.
   
   In a small bowl, combine the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes and up to 2 hours.
2. While the lamb is marinating, prepare the yogurt sauce. In a bowl, combine the yogurt, garlic, cumin, and chili powder. Season with salt and pepper to taste. Refrigerate until serving.
3. To grill the kebabs, oil the grill and heat it well.
   
   If using a gas grill, preheat it to high heat. If using a charcoal grill, let the coals burn down until they are covered with a layer of gray ash. The grill is ready when you can hold your hand over the surface for no more than 5 seconds.
   
   Remove the lamb from the marinade and shake well. Place the kebabs on the grill and cook, turning once or twice, for 6-8 minutes for medium-rare.
   
   Place the skewers on a serving plate and garnish with mint sprigs. Serve warm with the sauce.