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Step 1
Soak the skewers and start the grill.
Step 2
With a wet hand, mix the lamb ingredients in a medium bowl and set aside while you prepare the rest of the ingredients.
Step 3
Mix the yogurt sauce ingredients in a small bowl. Set aside.
Step 4
Prep the salad ingredients and place them into a medium bowl. Stir the salad dressing ingredients into a small bowl.
Step 5
Form the kebabs. Using wet hands, divide meat into 6 portions, of similar size, roughly ½ cup. Form each into long oval shape, then skewer with two skewers, and then continue shaping and stretching until meat is roughly 5 inches long, and 1 ½ inches in diameter, like the shape of a Turkish cucumber. You can gently roll the meat on the skewers like you would a rolling pin, to get it nice and even, but they don’t need to be prefect. Just make sure the skewers are centered down the middle so the lamb stays on. ( All of this could be made ahead and refrigerated overnight or until ready to grill. )
Step 6
Brush, spray or roll in olive oil to prevent sticking, and grill over med-high heat, turning every few minutes after getting a good sear on all sides. To turn, use tongs on the lamb itself, rather than being temped to pick up by the skewers- it will help the lamb stay on. Once the lamb is seared on all sides, turn the grill off, cover it, letting the lamb rest inside for a few minutes while you get the plates ready.
Step 7
Toss the salad, and place a smear of yogurt dill sauce on one half of the plate. Top the sauce with 2-3 skewers. Mound the salad on the other half and serve immediately.