Lamb Shish Kabobs with Tomato Tzatziki

1 - In a bowl, combine ground lamb with green onion, garlic, vinegar, cumin, salt, and pepper. Mix gently until just combined. Form the mixture into small rounds, then place in the fridge for about an hour to firm up.

2 - In a separate bowl, stir together yogurt, tomato, grated carrot, parsley, olive oil, and garlic. Season with salt and pepper. Chill until ready to serve.

3 - Thread two skewers through each round (this helps them hold together on the grill). Lightly brush with olive oil.

4 - Cook on a preheated grill over direct high heat for about 5–7 minutes, turning a few times until browned on the outside and just cooked through inside.

5 - Let rest briefly, then serve warm with the tomato herb yogurt on the side or spooned over top.

Here are a variety of ways this meal can be served:

• Flatbread or pita.  Serve the lamb in warm pita or naan with tomato tzatziki and fresh greens like arugula or chopped lettuce. Add sliced cucumber, tomatoes, or pickled onions for extra crunch and brightness.
• Grain bowls.  Serve the lamb over lemony rice, quinoa, or herbed couscous. Top with the sauce and veggies like cucumbers and chopped herbs.
• Build-your-own platter.  Arrange everything family-style: lamb skewers, tomato tzatziki, chopped vegetables, fresh herbs, and warm flatbread. Let everyone build their own plate. This is really fun for outdoor gatherings!
• Fresh chopped salad.  Pair the lamb with a simple salad of cucumbers, tomatoes, red onion, olive oil, lemon, and salt. Serve the lamb on top or alongside, with tomato yogurt used as a dressing. 
• With roasted vegetables. Serve alongside roasted potatoes, carrots, zucchini, or eggplant. The caramelized vegetables pair well with the richness of the lamb.
  Straight off the grill.  Keep it simple with just the lamb, tzatziki, warm bread, and a lemon wedge.
  
  These meals can also be made ahead to pack if you're traveling or camping!