Lemon and Fennel Lamb Kebabs with Tahini Yogurt • St. Francis Winery & Vineyards

Ingredients

• 2 pounds leg of lamb, cut into 1½-inch cubes
• 2 bell peppers, cut into 1½-inch pieces
• 1 red onion, cut in half, then each half quartered
• 1 tablespoon chopped parsley
• Zest and juice of 1 lemon
• ¼ cup olive oil
• 1 teaspoon toasted ground fennel seed
• 1½ teaspoons black pepper
• 2 teaspoons kosher salt
• 4 sprigs oregano
• 1½ cups whole-milk Greek yogurt
• ¼ cup tahini
• ½ teaspoon minced garlic
• 1 tablespoon lemon juice
• ¼ cup extra-virgin olive oil, plus more for garnish
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon crushed Aleppo pepper
• ½ cup water
• Salt, to taste