Fennel & Pepper Crusted Lamb Kebabs

This was a project I worked on for the American Lamb Council. They're great for casual late summer fare. 

Fennel & Pepper Crusted Lamb
4 servings
1 1/2 lb. boneless leg of lamb, unti into 2-inch cubes
2 Tbsp. fennel seeds
1 Tbsp. Cracked black peppercorns
1 Tbsp. kosher salt
2-3 cloves garlic,, minced
1 tsp. herb de Provence
1 tsp. dried oregano
Olive oil
*Minted Yogurt Sauce
1. Crush together fennel and peppercorn and kosher salt and garlic. Add herb de province and oregano Toss lamb cubes with olive oil and press herb mixture into meat. Let stand 45-60 minutes.
2.  If you use a charcoal grill, light the coals at least 1/2 hour before you plan to use them so they have developed a grey ash. Skewer the lamb on soaked bamboo skewers. Place the kebabs on the grill and cook about 3-4 minutes on the first side and 3 minutes on the second side.  When kebabs are cooked, cover with a foil tent and allow to rest 2-3  minutes before serving with pita and minted yogurt sauce. 

*Minted Yogurt Sauce
1 cup plain Greek yogurt, or plain drained
½ cup minced greens of scallions
2 plum tomatoes, diced
1 cup diced cucumber
3 Tbsp. fresh-chopped mint
Salt to taste
1. Combine all of the above ingredients and serve with lamb kebabs.