Prep time: 2 hours, 30 minutes
Cook time: 15 minutes
If using wooden skewers, soak them in water.
Add the yogurt, salt, turmeric, cumin, red pepper flakes, garlic, lemon zest, lemon juice, and olive oil to a large mixing bowl and whisk to combine. Add the cubed lamb and toss to coat. Marinate in the fridge for at least 2 hours. Let sit out at room temperature for 30 minutes before grilling.
Heat your grill over medium-high heat. Skewer 5-6 pieces of lamb onto each skewer. Drizzle with olive oil. Place onto the grill and cook for 4-5 minutes. Flip the skewers and continue cooking to your desired doneness*
*Note: USDA recommends an internal temperature of 145°F, followed by a 3-minute rest.
Add the artichokes, feta, garlic, parsley, chives, red pepper flakes, and olive oil to a mixing bowl. Toss to combine. Let marinate for at least 30 minutes.
For the Creamy Cucumbers
Add the cucumbers, yogurt, lemon zest, lemon juice, and dill to a mixing bowl. Toss to combine. Season with salt & black pepper to taste. Let marinate for at least 30 minutes.
For the Couscous
Cook the pearl couscous according to the package’s instructions. Stir in the olive oil, parsley, and dill.
Arrange all of the different components – lamb skewers, marinated artichokes & feta, creamy cucumbers, couscous, charred eggplant dip, olives, pita bread, pickled red onions, and other seasonal ingredients – onto a large platter.